• Thaw dough overnight in the fridge, or for two hours on the counter.  

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• Work dough into a tight ball and let rise in an oiled bowl (covered) for 1 hour in a warm place.

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• Gently stretch dough into an 8"x10" rectangle. Spread softened butter evenly across the surface. Sprinkle the cinnamon-sugar mixture evenly across the butter.

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• Starting at the bottom of the long end of the rectangle, roll the dough into a log-shape. Pinch the top long end to the log to keep it rolled. Slice the log in 1.5" pieces and place into a baking dish. Allow to rise again as you preheat the oven to 425.

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• Bake at 425 F for 11-13 minutes, turning halfway through. 

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• Let the cinnamon rolls cool 10-15 minutes as you prepare the icing. Combine powdered sugar with 2Tbsp of water and mix thoroughly. Add more water 1tsp at a time if it is too thick.

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• When rolls are cool, drizzle icing over the cinnamon rolls and serve.

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