Creamy Caramel Pecan Cinnamon Rolls

WOW! That is really all I can say about these cinnamon rolls. You know when you make something that is so good & easy & simple and then you ask yourself “did I really make these?!” These cinnamon rolls did just that. I have never been good with yeast. I’ve tried several recipes for cinnamon rolls and they are either too dense, too yeasty, too doughy, no flavor, etc. These cinnamon rolls use frozen bread dough (hello easy!), take 10 minutes to prepare, and they sit in the fridge overnight and then you bake them in the morning. Easy as that! The hardest thing will be remembering to put the frozen bread loaves in the fridge so that they can thaw.

Creamy Caramel Pecan Cinnamon Rolls- these use frozen bread dough and could not be easier to prepare!

You should really try these 🙂 They are so yummy and even easier to prepare! They go perfectly with a big glass of cold milk. Enjoy!

Creamy Caramel Pecan Cinnamon Rolls

Serving Size: 16 rolls

Ingredients

  • 1 1/4 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 cup pecans, coarsely chopped
  • 1/2 cup brown sugar, packed
  • 1 tablespoon cinnamon
  • 2 frozen white bread dough loaves, thawed [I use the Rhodes brand]
  • 3 tablespoons salted butter, melted

Instructions

  1. Generously spray a 9x13 pan with cooking spray.
  2. In small bowl, combine the powdered sugar and heavy whipping cream. Pour into the pan. The mixture will be thick so you may have to spread evenly in the pan.
  3. Sprinkle pecans over top of the milk/sugar mixture.
  4. Combine brown sugar and cinnamon in small bowl, set aside.
  5. On a surface, sprayed with cooking spray & lightly floured, roll out 1 loaf into a large rectangle [roughly the same size as the 9x13 pan]. Pour half of the butter onto the dough and spread it out. Sprinkle half of the cinnamon/sugar mixture over the butter.
  6. Roll up into a long skinny spiral [roll up from the longer side of the rectangle shape, not the shorter sides] , cut dough roll into 8 pieces. Place each piece, cut side down, in the pan on top of the pecans.
  7. Repeat with the 2nd loaf of bread.
  8. Cover with plastic wrap that has been sprayed with cooking spray [the part of the plastic wrap that touches the rolls].
  9. Leave in fridge overnight. In the morning, let sit out covered at room temperature for 1 hour.
  10. Bake at 350 degrees for 25-30 minutes.
  11. After baking let cool on wire rack for 5 minutes.
  12. Carefully take your pan and turn it upside down, over a serving platter or cutting board. Serve warm.

Notes

* To thaw the frozen dough, I put 2 loaves on a plate covered with plastic wrap sprayed with cooking spray [only the part that touches the dough]. I do this in the morning and let it sit in the fridge all day until I prepare them that night.

* To prevent browning during cooking, just put a piece of tin foil over the pan in the oven, the foil should be loose and just laying on top of the rolls/pan. I put tin foil over the rolls about 10 minutes or so into the cooking time.

* I set my timer for 23 minutes and they have always been done right around 23-25 minutes. Just keep an eye on them.

* Sometimes my kitchen is too cold to let the rolls sit out for an hour before baking, if this happens, I heat the oven to 200 degrees then turn it off and put the rolls inside the oven with the door cracked open. The rolls will rise and get very soft during the 1 hour of sitting out.

http://togetherasfamily.com/2015/04/creamy-caramel-pecan-cinnamon-rolls/

♥  Jessica

recipe found here

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