Sticky Cinnamon Rolls Recipe

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These scrumptious rolls are made with convenient frozen bread dough and can be prepared the night before and baked the next morning.—Mark Clark, Twin Mountain, New Hampshire

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Sticky Cinnamon Rolls Recipe

Prep: 20 min. + chilling Bake: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

1-1/4 cups confectioners' sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans
2 loaves (1 pound each) frozen bread dough, thawed
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 cup raisins, optional

Directions

In a small bowl, combine confectioners' sugar and cream. Divide evenly between two greased 9-in. square baking pans. Sprinkle with pecans; set aside.
On a floured surface, roll each loaf of bread dough into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Top with raisins if desired.
Roll up from a long side; pinch seam to seal. Cut each roll into 12 slices; place with cut side down in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator; cover and let rise until doubled, about 2 hours. Cover loosely with foil.
Bake at 375° for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 158 calories, 8 g fat (2 g saturated fat), 11 mg cholesterol, 123 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sticky Cinnamon Rolls in Taste of Home April/May 1999, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas