Creamy Cinnamon Rolls Recipe
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Creamy Cinnamon Rolls

2 (1-pound) loaves frozen bread dough, thawed
2/3 cup (one-half 14-ounce can) Eagle� Brand Sweetened Condensed Milk (NOT
Evaporated milk), divided use
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Chopped pecans, optional

1. On a lightly floured surface, roll each of the bread dough loaves to a 12 x 9-inch rectangle. Spread 1/3 cup Eagle Brand over dough rectangles. Sprinkle with 1 cup pecans and cinnamon. Roll up jelly-roll style starting from a short side cut. Cut each into 6 slices.

2. Generously grease 13 x 9-inch baking pan. Place rolls, cut sides down, in pan. Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup Eagle Brand.

3. To bake, let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350�. Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan.

4. Meanwhile for frosting, in small bowl, combine powdered sugar, remaining 1/3 cup Eagle Brand and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans if desired. Makes 12 rolls.

TIP: Use remaining Eagle Brand as dip for fruit; add a few spoonfuls to coffee or pour into storage container and store tightly covered in refrigerator for up to 1 week.

AUTHOR: blondie2

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