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Make-Ahead Sticky Cinnamon Rolls

 Make-Ahead Sticky Cinnamon Rolls
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
24 ServingsPrep: 20 min. + chilling Bake: 20 min.


  • 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


  • 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.

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Make-Ahead Sticky Cinnamon Rolls (continued)

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.