My Homemade Cinnamon Rolls

Here you go, my friends.  I’m happy to share.  As long as you don’t serve them and thereby distract a man who wants to marry me, we’re good.  Kapeesh?

1 loaf of frozen bread dough, thawed
1 small can evaporated milk (not sweetened condensed)
Handfuls of Sugar
Pinches of Cinnamon
Frosting of your choice

Roll the loaf of bread into one long, flat rectangle.

With a spoon, spread evaporated milk across the bread. (I try to get as much as I can on there, but it usually turns out to be less than half the can.)

Sprinkle with handfuls of sugar and generous pinches of cinnamon.

Roll it up.  (Know that lots of cinnamony-gooey goodness will squeeze out the sides.  This is a good sign.)

Lay rolled loaf on a cutting board, seam side down.  Cover with a towel, and allow it to rise until it doubles in size.

Slice into separate rolls, and lay them on their side in a greased pan.

Bake at 350 for 15-18 minutes, until golden on top and soft on the inside.

Top with cream cheese frosting, or butter cream frosting, or a brilliant glaze of your choosing. It’s possible this is the only reason I make these, as pedestals for cream cheese frosting.

Feel free to change any of the above steps, since I really don’t know what I’m doing.  I read a recipe once, forgot where I read it, and now do it all from memory.  So, you know, all of this is susceptible to change, in pretty much every way.  Except the *frosting.*