Creamy Cinnamon Rolls Recipe
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Creamy Cinnamon Rolls

2 -1 pound loaves of frozen bread dough, thawed
2/3 cup Sweetened Condensed Milk, divided, not evaporated milk
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Additional chopped pecans, optional

On a lightly floured surface, roll each bread dough loaf to a 12x9 inch rectangle. spread 1/3 cup condensed milk over dough. sprinkle with 1 cup pecans and cinnamon. Roll up jelly roll style starting from short side. Cut each into 6 slices. 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 condensed milk.

To bake, let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake 30 to 35 minutes or until light golden brown. Cool in pan 5 minutes, loosen edges and remove from pan. Meanwhile, in small bowl combine powdered sugar, remaining 1/3 cup sweetened condensed milk and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans.


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