Use frozen bread dough to make these all-time favorite sweet rolls to serve warm from the oven.
It’s the perfectquick cinnamon roll recipefor serving a crowd or sharing with friends and neighbors.
Once baked, the sticky rolls are flipped onto a plate to reveal the caramel- and pecan-topped rolls.
Credit: Blaine Moats
Ingredients
1 14cupsifted powdered sugar
13cupwhipping cream
1cupcoarselychopped pecans
12cuppacked brown sugar
1Tbsp.ground cinnamon
2(16-oz.
Sprinkle pecans evenly over sugar mixture.
In another small bowl stir together brown sugar and cinnamon; set aside.
On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle.
Brush with melted butter; sprinkle with brown sugar-cinnamon mixture.
If desired, sprinkle with raisins.
Roll up each rectangle starting from a long side.
Slice each roll into 12 pieces.
Place, cut sides down, on topping in pans.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Break any surface bubbles with a greased toothpick.
Cool in pans on a wire rack for 5 minutes.
Carefully invert rolls onto a serving platter.
Make-Ahead Tip
Prepare as above through step 3.
Cover with oiled waxed paper, then with plastic wrap.
Refrigerate for 2 to 24 hours.
Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature.
Uncover and bake chilled rolls for 25 to 30 minutes or until golden brown.
2,000 calories a day is used for general nutrition advice.
