Lately I have given up measuring ingredients of any sort. I have always been an eye baller and non recipe using sort of person but up until the last few times of making bread or rolls I was measuring things for those recipes. I think maybe I have finally gotten comfortable enough in my dough making abilities that I just started chucking the ingredients in and ending up with whatever I end up with. Most of the time this works splendidly but on the rare occasion I end up with way too much dough and since we like our sweet things around here I had to come up with something dessert like to make from the left over bread dough. My solution has been to make super simple cinnamon rolls of the leftovers and boy I have been busting out some pretty ones lately.
All I do to make them is take my left over bread dough and roll it out into a large rectangular(sorta) shape.The thinner you roll it the more swirls of cinnamon there will be through the rolls. Next I grab the brown sugar and take a couple handfuls and pat it on to the dough as best as I can, covering the surface with a thin layer. I then grab the cinnamon shaker and shake it over the brown sugar. Sometimes I add some raisins that I have hydrated and drained. When it looks like enough I stop shaking and begin to roll the dough length wise as tightly as possible. When done rolling I fold over the two ends and make it so the filling cant ooze out as I cut them into rolls. Next, I slice the log into pieces. A very sharp knife works best so that you don't flatten the log while cutting. I then heavily butter a pie pan and place the slices of roll in the pan and flatten slightly. Let them raise another couple hours as you would bread dough.
Since I have been half baking mine on the wood stove, I place another buttered pie pan inverted over the top and "bake" on the wood stove top. About half way through I flip the two pans and cook the tops of the rolls so that they cook evenly. For those that use an oven I would think that 20-30 minutes in a 350 degree oven would suit.
After removing from oven glaze with you favorite glaze. When we are in the mood for sweet and more sweet I top them with a confectionery sugar/lemon glaze . For a creamier less sweet topping a cream cheese/confectionery topping does nicely. For a sickeningly rich type dessert add some half and half or heavy cream for the last 5-10 minutes of cooking, serve hot and ladle the creamy goodness over the top of the rolls. The rolls in the photo below are topped with a cream cheese brown sugar glaze.