Ingredients
- 1 1/4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1 cup pecans coarsely chopped
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 2 frozen white bread dough loaves thawed [I use the Rhodes brand]
- 3 tablespoons butter melted
Instructions
- Thaw bread dough according to the package.
- Spray a 9×13 pan with cooking spray.
- In a small bowl combine the powdered sugar and heavy whipping cream. Pour into the pan. The mixture will be thick so you may have to use a spatula to spread evenly in the pan.
- Sprinkle pecans over top of the milk/sugar mixture.
- Combine brown sugar and cinnamon in small bowl, set aside.
- On a lightly floured surface, roll out 1 loaf into a rectangle (roughly the same size as the 9×13 pan). Pour half of the butter onto the dough and spread it out (I did not melt the butter, instead I spread softened butter on the dough). Sprinkle half of the cinnamon/sugar mixture over the butter.
- Roll up the dough (roll up from the longer side of the rectangle shape, not the shorter sides) and cut dough roll into 8 pieces. I used dental floss to cut them without squishing them, just work the floss under the roll and cross the strands on top and pull opposite directions, perfect slices!
- Place each piece in the pan on top of the pecans. Do 4 rows of 4 cinnamon rolls in each row.
- Repeat with the 2nd loaf of bread.
- Cover with plastic wrap that has been sprayed with cooking spray (the part of the plastic wrap that touches the rolls).
- Leave in fridge overnight. In the morning, let sit out covered at room temperature for 1 hour.
- Bake at 350 degrees for 25-30 minutes.
- After baking let cool on wire rack for 5 minutes.
- Carefully take your pan and turn it upside down, over a serving platter or cutting board. Serve warm.
- This recipe can be easily halved to use 1 loaf of bread dough, making 8 rolls.
