It’s hard to beat homemade cinnamon rollsthe flavor simply cannot be matched by any store-bought versions.
The only downside is that you may have to spend more time in the kitchen than you would like.
Turn dough out onto a heavily floured surface, and knead 8 to 10 times.
Transfer dough to a heavily floured piece of wax paper about 18 inches long.
Roll dough into a 14- x 10-inch rectangle.
Spread dough with softened butter, leaving a 1/2-inch border.
(ensure butter is very soft, and spread it gently.)
Stir together sugars and cinnamon; sprinkle over butter.
Cut dough into 14 to 16 (1-inch-thick) slices.
Place rolls in a lightly greased (with cooking spray) 9-inch round pan.
Bake at 450 for 13 to 15 minutes or until rolls are golden brown.
Cool in pan on a wire rack 5 minutes.
Meanwhile, prepare Creamy Glaze, and drizzle over rolls.
