Make-Ahead Sticky Cinnamon Rolls Recipe

5 1 2
Publisher Photo

Make-Ahead Sticky Cinnamon Rolls Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.

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 12x8-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.
Originally published as Sticky Cinnamon Rolls in Taste of Home April/May 1999, p47

Nutritional Facts

1 each: 158 calories, 8g fat (2g saturated fat), 11mg cholesterol, 123mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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
  1. In a small bowl, combine confectioners' sugar and cream. Divide evenly between two greased 9-in. square baking pans. Sprinkle with pecans; set aside.
  2. On a floured surface, roll each loaf of bread dough into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Top with raisins if desired.
  3. 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.
  4. Bake at 375° for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown. Yield: 2 dozen.
Originally published as Sticky Cinnamon Rolls in Taste of Home April/May 1999, p47

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ryanswife User ID: 2152282 246410
Reviewed Apr. 1, 2016

"These are awesome! I make these for special occasions usually, but sometimes when we want cinnamon rolls for the next day, I will make these the day before."

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