Grandma's Cinnamon Rolls

Use 2 frozen bread loaves to make one 9 x 13 pan full (sometimes 2-3 extra rolls, depending on the thickness you cut them.
Butter 9 x 13 pan — put two loaves in it and butter the tops of frozen loaves. Cover with wax paper or plastic wrap. Let thaw completely and raise just enough so that it’s really easy to pat out on a floured board. (DON’T use a rolling pin because it squashes the air out). Once it’s patted out, cover with soft butter or margarine, brown sugar and cinnamon.
Roll up the long way and cut with a string. Put each roll in a pan that has butter and brown sugar at the bottom to your liking. Once rolls are in the pan, let raise at least an hour or until they come to the top of the pan.
Bake at 350-375 until done (appx. ½ hour). Watch closely until an even, golden brown. Do not take out too early or they’ll be too doughy. Dump out of pan onto wax paper as soon as they come out of oven.
One thing to add that's not in the recipe is that grandma pours heavy cream into the bottom of the pan before putting it in the oven.