Sticky Cinnamon Rolls

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1 ¼ cup confectioner’s sugar

½ cup whipping cream

1 cup pecans, coarsely chopped

2 loaves (1 lb each) frozen bread dough, thawed

3 TBSP melted butter

1 tsp cinnamon

In a small bowl, combine confectioner’s sugar and cream. 

Divide evenly into two greased 9” square pans. 

Sprinkle with pecans and set aside. 

On a floured surface, roll each loaf of bread dough into a 12x8 inch rectangle and brush with butter. 

Combine brown sugar and cinnamon, sprinkle over butter. 

Roll up from the long side and pinch the seam to seal. 

Cut each roll into 12 slices and place cup side down into the prepared pans. 

Cover and refrigerate overnight. Remove from the refrigerator, cover and let rise 2 hours or until doubled in size. 

Cover loosely with foil. Bake at 375 degrees for 10 minutes. 

Uncover and bake 8 to 10 minutes longer or until golden brown.

“These are good for a Sunday morning brunch”.

Enos (carpenter) and Susan Barkman, Middlefield OH