Quick 45 Minute Cinnamon Rolls are made with homemade dough filled with ground cinnamon, and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over the top, making this the VERY BEST breakfast!
Thank you for sharing this recipe. Just tried it. First time I've ever made cinnamon rolls from scratch. Very easy and quick to make. These rolls taste sooo goood!
-Tim
Quick 45-Minute Cinnamon Rolls Recipe
This is the only cinnamon bun recipe you will ever need! These cinnamon rolls are Incredibly soft, fluffy, and ready in just 45 minutes. And no, they are not made with pre-made or canned dough. The dough is made entirely from scratch and rises super fast, thanks to my oven-proofing method. You basically make the dough and let it rest for just 5 minutes. Then, you roll and cut the cinnamon rolls and let them rise in a warm, preheated 200-degree Fahrenheit oven.
They will rise in just 20 minutes and are then ready for baking. You then turn on the oven to 375F and bake for 15 minutes, and that’s pretty much it! The result is soft and fluffy cinnamon rolls that are out of this world. Top with my easy glaze, and enjoy these warm rolls right out of the oven!
What you need to make Quick 45 Minute Cinnamon Rolls
Don’t let the ingredient list scare you! Most of the ingredients are right in your refrigerator and pantry. These cinnamon rolls come together quickly and easily in just a few simple steps.
Dough
Flour: This adds thickness and combines it all together.
Sugar: You need sugar for a sweet taste.
Salt: The salt adds just enough to help the yeast rise.
Instant Yeast: This makes it so that your dough can rise at a quicker pace.
Water: Water softens the dough and creates a sticky, gooey texture.
Milk: You can use whatever milk you have on hand. I used one percent milk, which gave these a creamy and smooth texture with a hint of flavor.
Butter:I used unsalted butter in this recipe.
Large Egg: The egg will combine it all together.
Filling
Butter: The butter is melted and used to combine the cinnamon and brown sugar tougher.
Cinnamon: You can’t have a cinnamon roll without cinnamon!
Brown Sugar: I love how this brings a little sweetness to the cinnamon rolls.
Glaze
Powdered Sugar: It dissolves quickly and makes this icing glaze come together.
Vanilla Extract: A splash of vanilla makes the perfect blend of icing and tastes SO good!
Milk: This combines with powdered sugar to form the glaze.
How to Make Quick 45-Minute Cinnamon Rolls
These cinnamon rolls are SO good and melt in your mouth. Trust me! These cinnamon rolls will not last long and are always a huge hit! Watch the glaze fall into the cracks and in-between the cinnamon rolls getting ooey-gooey.
Dough
Mix and knead: In a large bowl, mix the flour, sugar, salt, and yeast until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with a hand or stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat oven: Preheat the oven to 200 degrees and turn it off after 10 minutes or just before placing rolls in the oven.
Filling
Roll and add to pan: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut it into 9 (large) even pieces. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
Let the roll rise in the oven, then bake: TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
Glaze
Combine and Drizzle: Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump-free. Drizzle over warm rolls.
Tips for Making Quick 45-Minute Cinnamon Rolls
There are several tips for making quick 45-minute cinnamon rolls, but simply following the recipe is straightforward and will help make the best of the best cinnamon rolls! Watch how easily these cinnamon rolls come together.
Dough:
Liquids: Any liquid, like water or milk, should all be warm to keep the yeast active.
Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit. Once it reaches 200 degrees Fahrenheit then turn the oven off and let the dough rise in the oven.
Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well, and your cinnamon rolls may turn out flat.
Proof the yeast: You can proof the yeast by simply adding water, yeast, and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming, discard that yeast mixture. Your cinnamon rolls will not rise.
Rolls:
Rolling out the Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
Spray your wrap: When letting your cinnamon rolls raise or anytime they are covered, spray the aluminum foil or plastic wrap before covering your cinnamon rolls. This will avoid the covering from sticking to the cinnamon rolls.
Filling Variations: Try pumpkin pie spice to the mixture or use fruit fillings to add a little more flavoring.
Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on the dough cycle. Once it is done, let the dough rise for another 10 to 15 minutes.
Glaze:
Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavor to your cinnamon rolls.
Frosting: Let your cinnamon rolls cool for a couple of minutes, but it is best to frost while they are hot, and the frosting can melt on them into each of the layers.
45 Minute Cinnamon Rolls FAQs
Here are a few questions that you may have when making cinnamon rolls. Hopefully, these frequently asked questions and answers can help make these cinnamon rolls easier for you.
What type of yeast should I use? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quickly enough compared to the high active yeast.
What flour is best? All-Purpose flour is best for baking. If you need to use bread flour or gluten-free flour, that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
Why didn't my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the wintertime, you may need a little more time to rise the dough since it is colder than normal. To help, place them in the oven, by a window with sunlight, or simply give them a little more time than an hour.
Sticky Dough: Add a tablespoon of flour until it is no longer sticky on your fingers.
Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over-kneading the dough.
How to Store Leftover Cinnamon Rolls
Quick 45-minute cinnamon rolls don’t last long! I haven’t had a chance to even freeze these or store more than 24 hours. They are that good and always a family favorite.
Bake Ahead of Time: This is always a great idea when making the next day for breakfast. Simply follow the instructions before baking your cinnamon rolls. Once sliced and in a pan to rise. After they have risen, make sure they are covered and placed in the refrigerator for up to 24 hours. Before baking your cinnamon rolls, remove them from the refrigerator and let rise once again for about one hour. Then follow the instructions and bake accordingly.
To Freeze: These are great for freezing. The glaze can either be left off until warming up or leave it on while it is in the freezer. Following the cinnamon roll instructions, bake, frost, or freeze your glaze separately. Then let cool, cover, and place as a pan or individually wrapped cinnamon rolls in the freezer for up to 1 month. When ready to eat, let your cinnamon rolls thaw overnight on the countertop or refrigerator.
To Reheat: When ready to warm up, place in the oven for best results and warm up on low until the frosting has melted through, or use a microwave to warm up in 15 to 30-second intervals. Try not to overheat in the microwave, leaving these overcooked and dry.
More Cinnamon Recipes to Try
Cinnamon rolls are the absolute best! They make the best breakfast, brunch, and snack for anyone! My kids go crazy over these and they love them so much! Try some more of these delcious cinnamon recipes. Good luck picking your favorite!
Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
1packageinstant yeast(1 packet = 2 and ¼ teaspoons)
1/2cupwater
1/4cupmilk
2Tablespoonsunsalted butter
1largeegg
Filling:
1/2stick unsalted butter, softened to room temperature
2Tablespoonsground cinnamon
1/4cupbrown sugar
Glaze:
1cuppowdered sugar
1teaspoonvanilla extract
2-3Tablespoonsmilk
Instructions
To Make the Dough
In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
To Make the Filling
After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
To Make the Glaze
Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.
Video
Notes
Updated on July 22, 2022Original Posted on May 25, 2016
Brazilian lemonade is a 4-ingredient drink that is tangy, creamy, and refreshing! It's the perfect mix of tart and sweet and will have your family hooked after first sip.
When life gives you lemons… you try out some of my other tasty lemonade recipes! For some classic lemonade, try this Chick-fil-A copycat lemonade! And if you're wanting something fruity, these watermelon and pineapple lemonade recipes are great choices too!
Homemade Brazilian Lemonade Recipe
Here is something that I don’t understand about this recipe. Although it's called Brazilian lemonade, it's made with limes. That makes no sense to me! What I do know is – this drink is one of the most refreshing, delicious things I have ever tried. When I first found this recipe, I loved how it had such simple ingredients. But my favorite ingredient by far is the sweetened condensed milk. It adds the best creaminess to the drink! Remember how I said I could totally drink that stuff? Well I was partially joking, partially not. It is just so good!
Not only are the ingredients simple, but Brazilian lemonade is super easy to make as well! It's also great for making big batches of. It's a potluck favorite! Just a few minutes is all it takes to blend the ingredients together and you have a perfect, refreshing, summer lemonade…. or limeade. I hope someday I will find the answer to this!
Ingredients for Brazilian Lemonade
It really doesn't get any easier than this. These 4 ingredients combine for the most incredible tropical flavor! You'll love it! Exact measurements can be found in the recipe card below.
Fresh Limes: Despite the name, Brazilian lemonade is made with limes instead of lemons. Unlike traditional limeade recipes, however, the whole lime gets blended instead of juiced! Since this is the main flavor of the drink, you'll want your limes to be as fresh as possible.
Sweetened Condensed Milk: This is what makes Brazilian lemonade stand out from the crowd! It adds the most amazing creaminess to the drink.
Sugar: Sweetens the drink.
Cold Water and Ice: Helps adjust the consistency of the drink and keep it cool!
How to Make Brazilian Lemonade at Home
This recipe is so simple because you use a blender to do all of the mixing! From there, just strain and serve!
Add Ingredients to Blender: In a blender add the whole limes, sweetened condensed milk, sugar, and water.
Blend: Blend until smooth.
Strain: Pour it into a vase using a strainer to remove the chunks of lime.
Add Ice: Add in ice, and serve immediately.
Substitutes and Variations
The best part about making homemade drinks is you can customize them to your liking! Here are a few easy ways to switch yours up!
Other Sweeteners: If you're wanting to avoid refined sugars, try sweetening your Brazilian lemonade with honey, maple syrup, or agave nectar!
Add Herbs: Adding fresh herbs not only makes your drink look picture-perfect, but it infuses extra flavor! Basil and mint are some of my favorites to add in!
Make it Dairy-Free: Full-fat coconut milk is a great alternative to condensed milk! It has great flavor, too!
Make it Boozy: For an adults-only version of this drink, try adding a splash of vodka or coconut rum.
Storing Leftovers
If you have leftovers of your Brazilian lemonade, transfer it to an airtight pitcher and store in the fridge for 3-4 days. The ingredients may separate as your drink sits, so give it a quick stir before you serve it.
More Refreshing Homemade Beverages
A delicious way to keep yourself cool this summer is to make yourself a homemade drink! These are a few more of my favorite recipes. They're super delicious and easy to make!
This delicious frog eye salad is creamy, fluffy, and filled with pineapple, mandarin oranges, and marshmallows. It is perfect for bringing to any gathering or potluck. Trust me when I say this will fly off the table!
This delightful salad comes from the western states of Utah and Idaho. It’s often seen at potlucks or family gatherings and once you try it, you will see why! This serves a large crowd, it’s easy to make and it has marshmallows! And yes, it’s still called a salad! Sometimes these cool whip salads just hit the spot!
In this salad, I typically use mandarin oranges and pineapple. They just complement each other so well and I love the texture that they add to this side dish! But, you could easily swap either of those out for any other fruit and it will turn out just as delicious! I like to let this sit in the fridge at set up for a while after I make it so it’s a great salad to make ahead of time!
Ingredients in Frog Eye Salad
The acini de pepe is my favorite part about this salad! I absolutely love the texture that it brings and it just sets this salad apart from other fruit salads. Check out the recipe card at the bottom of the post for exact measurements.
Acini de Pepe: This is a pasta and the name of it is Italian and it means “seeds of pepper”.
Egg Yolks: I always like to use large eggs in all of my recipes.
Sugar: This will sweeten everything up making this frog eye salad taste extra delicious!
Pineapple Tidbits: You will draing your pineapple but make sure to save the juice! You will use it at another place in this recipe!
Flour: I used all-purpose flour in this recipe.
Cornstarch: The cornstarch helps to thicken the sauce.
Cool Whip: This is what brings in that delightfully fluffy texture!
Mandarin Oranges: Drain your mandarin oranges before you put them in the salad so that you aren’t adding to much extra liquid to the salad.
Shredded Coconut: This flavor and texture go so well in this salad.
Mini Marshmallows: The mini marshmallows are my kids favorite part!
How to Make Frog Eye Salad
Once you make this salad, you just need to remember that it needs to time chill to set up! So it’s best to make this the morning of. Then, it can sit in the fridge all day and will be ready to go by the time dinner rolls around!
Cook Pasta: Cook the pasta according to package directions, then drain and set aside.
Combine: In a medium saucepan, add the egg yolks, sugar, juice from your pineapple cans (set aside pineapple), flour, and cornstarch.
Boil: Bring to a low boil and whisk for 4-6 minutes.
Simmer: Reduce to a simmer until it starts to thicken.
Chill: Add it to a bowl and put it in the fridge for an hour.
Combine: In a large bowl, add the pasta, pineapple, custard mixture, cool whip, mandarin oranges, shredded coconut, and mini marshmallows.
Stir: Stir everything together until combined.
Chill Again:Refrigerate for at least an hour, then serve.
Substitutions for Acini de Pepe
If you can’t find this pasta at the store, don’t worry! You can still make this salad. A great substitute would be some pastina. This is very similar and just as small, so it will give this frog eye salad the same texture.
How to Store Leftovers
Luckily, since this salad is better chilled, leftovers of this frog eye salad are just as delicious, if not better! You can store your leftovers in an airtight container in your fridge. They will last about 3-4 days!
More Delicious Fruity Sides
Part of the reason why I love this frog eye salad is becauseof the fruit! I am a sucker for a delicious fruit salad. They are so delicious and juicy and different every single time! Here are a few more of my favorites that you should try!
This delicious frog eye salad is creamy, fluffy, and filled with pineapple, mandarin oranges, and marshmallows. It is perfect for bringing to any gathering or potluck. Trust me when I say this will fly off the table!
Course Salad, Side Dish
Cuisine American
Keyword Frog Eye Salad
Prep Time 10minutes
Cook Time 10minutes
Chill 2hours
Total Time 2hours20minutes
Servings 12
Calories 294kcal
Author Alyssa Rivers
Ingredients
16ouncesacini de pepe
3egg yolks
1/2cupsugar
(2) 20ouncescans of pineapple tidbits
1tablespoonflour
1/2tablespooncornstarch
8ouncescool whip
1 (15 ounce)can mandarin orangesdrained
1cupshredded coconut
1cupmini marshmallows
Instructions
Cook the pasta according to package directions, then drain and set aside.
In a medium saucepan, add the egg yolks, sugar, juice from your pineapple cans (set aside pineapple), flour, and cornstarch.
Bring to a low boil and whisk for 4-6 minutes.
Reduce to a simmer until it starts to thicken.
Add it to a bowl and put it in the fridge for an hour.
In a large bowl, add the pasta, pineapple, custard mixture, cool whip, mandarin oranges, shredded coconut, and mini marshmallows.
Making homemade French bread is a game-changer! Golden on the outside and supremely soft and tender on the inside, it will complement any meal perfectly!
I love making bread at home because it’s so fresh, delicious, and free of preservatives. Homemade sourdough, challah, and this French baguette are a few more tasty bread recipes to add to your baking lineup.
Delicious Homemade French Bread Recipe
There are few things in life better than a freshly-baked loaf of bread. French bread is one of my favorite types of homemade bread to make because it’s soft and thick with the perfect chew. It’s great for serving alongside dinner and even better for dipping! French bread and olive oil bread dip are one of my all-time favorite appetizer combos. It’s so simple but satisfying!
This homemade French bread recipe is a staple that you’ll want to come back to again and again. It’s straightforward to make and something both seasoned and beginner bakers will have success with! With a little patience and a lot of love, you’ll be able to make a loaf of bread unrivaled by your favorite bakery! Just be warned- making homemade French bread from scratch is super addictive and you’ll want to do it all the time. Good news! I’ve got a full list of easy and delicious bread recipes waiting for you here.
French Bread Ingredients
One of the reasons I love making homemade French bread so much is the fact that it uses such simple baking ingredients. Check out the recipe card below for exact measurements!
Warm Water: Used to activate the yeast.
Dry Active Yeast: This will give your bread that perfect rise. Keep in mind, it needs plenty of time to activate
Granulated Sugar: Added to the yeast mixture to help activate it.
Salt: Keeps your bread from tasting bland.
All-Purpose Flour: Gives your french bread the perfect light and airy structure.
Olive Oil: Helps your bread to have a softer, more tender crumb.
Melted Butter: Softens the crust of the homemade French bread and adds a pop of rich flavor.
How to Make French Bread at Home
Don’t let the amount of steps fool you. Making homemade French bread is actually pretty simple! You just have to allow it plenty of time to rise so that your loaf ends up light and fluffy.
Preparing Your Dough:
Activate Yeast: Add the water, yeast, and sugar to the bowl of a mixer and mix with a fork to combine. Set aside for 5-10 minutes until the yeast is nice and frothy.
Add Flour and Salt: Add the salt and 4 cups of flour to the bowl. Mix on low to medium-low speed with the paddle attachment until combined. It will be pretty wet at this point. Add the remaining cup of flour ¼ cup at a time until the dough is soft and pliable but not sticky.
Knead: Turn the dough out onto a floured surface and knead for 3-4 minutes by hand until smooth. Pour the olive oil into a large bowl and add the dough, turning to coat the entire thing with the oil. Cover with plastic wrap or a clean kitchen towel.
Proof: Let the dough rise until doubled, about an hour at room temperature. You can speed up this process by setting the oven to warm or the lowest heat, typically 170 degrees F. Place the covered bowl in the oven and drop a couple of ice cubes on the bottom of the oven to create moisture. Check the dough for your homemade French bread after 20-25 minutes.
Shape: Once doubled, split the dough into two equal portions. Roll each half into a rectangle about 9×15 inches, though it doesn't have to be exact. Roll the dough up the long side and pinch along the seam and ends.
Let Rise Again: Place the two rolls of dough on a large parchment-lined baking sheet. Use a sharp knife to cut 4-5 slightly diagonal slashes across the tops of the dough. Cover with a kitchen towel and let rise for 20-30 minutes.
Baking:
Bake: While the loaves rise, preheat the oven to 400 degrees F. When the loaves have nearly doubled in size, bake on the center rack of the oven for 18-22 minutes until golden brown. If you want to create steam to add to the crispiness of the crust, toss a few ice cubes on the bottom of the oven and close the door quickly to trap it inside.
Brush With Butter: If desired, brush the outside of the loaves with melted butter just after they come out of the oven.
Cool and Serve: Allow the homemade French bread to cool completely before slicing to avoid the bread turning gummy.
Tips for Making a Successful Loaf
Here are a few extra tips to keep in mind so your homemade French bread tastes like it came straight from your favorite bakery! Ever since I started making French bread from scratch, I haven’t wanted storebought. It just doesn’t compare!
Baker’s Lame: A baker’s lame is a fancy name for a razor specially used to slice the top of your loaf. I recommend investing in one. It makes scoring easy!
Make Your Crust Shiny: Ever wonder how bakeries get their goods so glossy and delicious-looking? It’s an egg wash! Simply whisk an egg and water together and then brush it on top of your loaf before baking. It will add the perfect sheen.
Crispy Crust: If you want to add more crispiness to your crust, toss a few ice cubes on the bottom of your oven and close the door quickly to create steam.
Serve With: This bread is amazing on its own, but also great with a little honey butter or homemade jam!
How Long Will My Bread Stay Good For?
Because there are no preservatives in this homemade French bread, it will only stay fresh for 2-3 days before it starts to go dry.
At Room Temperature: Store your loaf in a bread bag or wrap it in plastic wrap. It will stay good for up to 3 days.
In the Freezer: Your homemade French bread will stay good for up to 2 months in a Ziploc bag. Thaw in the fridge overnight before use.
More Amazing Bread Recipes
Now that you’ve got this French bread recipe under your belt, here are a few others to try out! They’re all so delicious and make the perfect snack or dinner side! You can find my full list of recipes here.
Making homemade French bread is a game-changer! Golden on the outside and supremely soft and tender on the inside, it will complement any meal perfectly!
Prep Time 30minutes
Cook Time 20minutes
Rise Time 1hour30minutes
Total Time 2hours20minutes
Servings 2Loaves
Calories 1253kcal
Author Alyssa Rivers
Ingredients
2CupsWarm Water
1TablespoonDry Active Yeast
1TablespoonGranulated Sugar
2 ½TeaspoonsSalt
5CupsAll-Purpose Flour
2TeaspoonsOlive Oil
1-2TablespoonsButterMelted
Instructions
Add the water, yeast and sugar to the bowl of a mixer and mix with a fork to combine. Set aside for 5-10 minutes, until the yeast is nice and frothy.
Add the salt and 4 cups of the flour to the bowl. Mix on low to medium-low speed with the paddle attachment until combined. It will be pretty wet at this point. Add the remaining cup of flour ¼ cup at a time until the dough is soft and pliable, but not sticky.
Turn the dough out onto a floured surface and knead for 3-4 minutes by hand until smooth. Pour the olive oil into a large bowl and add the dough, turning to coat the entire thing with the oil. Cover with plastic wrap or a clean kitchen towel.
Let the dough rise until doubled, about an hour at room temperature. You can speed up this process by setting the oven to warm or the lowest heat, typically 170℉. Place the covered bowl in the oven and drop a couple ice cubes on the bottom of the oven to create moisture. Check the dough after 20-25 minutes.
Once doubled, split the dough into two equal portions. Roll each half into a rectangle about 9×15 inches, though it doesn't have to be exact. Roll the dough up the long side and pinch along the seam and ends.
Place the two rolls of dough on a large parchment lined baking sheet. Use a sharp knife to cut 4-5 slightly diagonal slashes across the tops of the dough. Cover with a kitchen towel and let rise for 20-30 minutes.
While the loaves rise, preheat the oven to 400℉. When the loaves have nearly doubled in size, bake on the center rack of the oven for 18-22 minutes. If you want to create steam to add to the crispiness of the crust, toss a few ice cubes on the bottom of the oven and close the door quickly to trap it inside.
If desired, brush the outside of the loaves with melted butter just after they come out of the oven.
Allow to cool completely before slicing to avoid the bread turning gummy.
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