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Ballerina Bun
Makes 2 dozen buns
2 loaves Rhodes frozen bread dough
Filling
o 1 cup dark brown sugar
o 3 tablespoons ground cinnamon
o 1/2 cup (1 stick) butter, softened
Glaze
o 1/2 cup (1 stick) butter, melted
o 3 cups powdered sugar
o 1 teaspoon vanilla
o 4 to 5 tablespoons cream
Let dough thaw and rise according to package directions. Spray 2 baking sheets with nonstick cooking spray at set aside.
To make the filling, combine sugar and cinnamon in a bowl and set aside.
When you're ready to roll out the dough, dust the countertop with flour and roll out one loaf into a 15 x 6-inch rectangle.
Spread half of the softened butter over the rectangle and sprinkle with half of the cinnamon-sugar mixture. Roll up the dough tightly. Pinch edges together when finished. Slice roll into 12 rounds. Place rounds on a prepared baking sheet and cover with a clean towel. Repeat with second loaf.
Preheat oven to 375 degrees F. Bake each sheet of rolls separately for 15 to 20 minutes, until golden brown and cinnamon mixture is bubbly. Remove from oven and cool 10 to 15 minutes before glazing.
While rolls cool slightly, prepare glaze by whisking together melted butter, powdered sugar, and vanilla in a small bowl. Gradually whisk in cream, 1 tablespoon at a time, until glaze reaches a smooth, creamy consistency. Pour over warm rolls and serve immediately.
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