How to Construct Cinnamon Rolls, in Pictures

Once the dough has risen, turn it out of the bowl and onto a floured work surface. Tape a large piece of parchment paper down to make cleanup easier.

Roll the dough out until it is 1/4-inch thick.

Use a pastry brush to liberally apply melted butter over the top of the dough.

Sprinkle cinnamon sugar on top of the dough, making sure to leave a 1/4-inch border clear of the sugar.

Spread the sugar evenly around the dough using the flat side of a plastic bowl scraper, and then press it into the dough using a fork.

Slide the bowl scraper under the dough to help release it from the work surface as you roll it into a tight log.

Use a very sharp knife to slice the dough into 20 pieces (about 1/2-inch thick each).

Prevent the sugar from pouring out of the dough by transferring the dough pieces to the baking dish with a bowl scraper.

While the cinnamon rolls are still hot, pour the icing over the rolls, and use a spatula to spread it around evenly.

Serve these cinnamon rolls immediately. They are best piping hot!