1984 INCREDIBLE "MALL-STYLE" CINNAMON ROLLS

3 loaves (1 pound each) frozen bread dough, white or honey wheat
1/4 cup melted butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup walnuts or pecans, optional
1/2 cup raisins, optional
Glaze (recipe follows)

Let dough thaw and rise until double. Punch down and pat loaves together. Roll out dough to a 16-by-10-inch rectangle. Rough should be 1/2 - to 3/4 -inch thick. Spread top of dough with all but 2 tablespoons of melted butter.

Sprinkle sugars, cinnamon, nuts and raisins evenly over dough. With back of spoon, gently pat sugars into dough. With long side of dough, roll up jelly-roll fashion, pulling dough toward you as you roll it up.

Cut into 9 even slices. The rolls will be large. Place slices in a 13-by-9-inch greased cake pan. Rolls should be touching on all sides. Let rise until rolls are puffy and fill entire pan, about 30 to 60 minutes in warm area.

Bake at 375 degrees for 35 to 45 minutes. Rolls should be golden brown and make a hollow sound when gently tapped on top. Remove pan from oven, brush with remaining melted butter. Cool in pan, then drizzle with glaze.

GLAZE: Mix 1 cup confectioners sugar, 1 teaspoon vanilla and 1 tablespoon milk.

Makes 9 huge rolls.

"MALL-STYLE" PECAN ROLLS

Follow recipe for cinnamon rolls, with the following substitutions. Before placing rolls in pan, evenly sprinkle 3/4 cup light brown sugar, 1 1/2 cups finely chopped pecans, 1/4 cup melted butter or margarine and 1/4 cup Karo syrup or honey in bottom of pan. Place the slices of cinnamon roll dough on top of sugar mixture. Brush tops with left-over 2 tablespoons melted butter. Let rise. Place on cookie sheet to protect oven in case caramel oozes over. Bake at 375 degrees 40 to 50 minutes. Remove from oven and immediately invert pan onto a wire rack so caramel topping is on top of rolls. (Be careful, the syrup is very hot.)

- Recipe from Bridgford Frozen Bread Dough.