Cinnamon Rolls From Frozen Bread Dough Easy Recipes

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

Steps:

• Preheat oven to 400 degrees F.
• Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
• Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

Steps:

• On a floured surface, roll dough into an 18x6-in. rectangle; brush with butter. , In a large bowl, combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. Cut into 16 slices. , Place, cut side down, in two greased 8-in. round baking pans. Cover and let rise until doubled, about 50 minutes. , Pour 1/4 cup cream over each pan. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto serving plates.

Steps:

• Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface.
• Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
• Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well.
• Chop apricots.
• Sprinkle thawed biscuits lightly with flour.
• Press biscuit edges together and pat to form a 10 x 12 inch rectangle of dough; spread evenly with softened butter.
• Stir together brown sugar and cinnamon; sprinkle evenly over butter.
• Sprinkle chopped apricots and pecans evenly over brown sugar mixture.
• Roll up, starting at one long end; cut into 12 (about 1 inch think) slices.
• Place rolls into a lightly greased 10 inch cast iron skillet or a 10 inch round Pan or a 9 inch square pan.
• Bake at 375F for 35 to 40 minutes or until center rolls are golden and done.
• Stir together 1 cup powdered sugar, 3 Tablespoons milk, and 1/2 teaspoon vanilla; drizzle evenly over rolls.
• Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6 oz) package dried apricots.

Steps:

• The night before:.
• Defrost dough and bring to room temperature
• Grease a 9x13 pan and sprinkle a little brown sugar in the bottom.
• Roll out the dough on a floured surface to about 1/4" thick (a long oval-shape is good).
• Spread butter all over the surface of the dough.
• Sprinkle buttered dough with brown sugar, cinnamon, walnuts and raisins.
• Drizzle about half of the caramel topping over the dough.
• Roll up the dough so it ends up as a long tube.
• Slice the dough into 3/4" rolls and place in the greased pan.
• SMASH the rolls down with the palm of your hand (you don't want them flat, just smushed).
• Drizzle the remaining icecream topping over the rolls.
• Spray saran wrap with cooking spray, cover the rolls tightly and place in the refrigerator overnight (they will rise slowly in the cold).
• The next morning:.
• Preheat oven to 350*F.
• Pop rolls in the hot oven for ~30 minutes or until golden brown and ENJOY.

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.