Happy Saturday, friends! I’m on cloud nine because it’s FINALLY starting to feel like Spring around here. 
I could stand for it to be a bit warmer, but I’m certainly not complaining about the sun and the 60-degree temps we’re enjoying this weekend. I want to get out and about today to soak it all up! I think a little shopping will do the trick.
Last weekend, for the Duke’s birthday, I made cinnamon rolls-not from scratch, though. I love making breads from scratch, but I’m not about to get up before the crack of dawn to make a dough that has to rise for an hour or two before breakfast. No way, jose. So, what’s a girl to do? Use frozen bread dough, of course! You thaw the bread loaf, roll it out and fill with butter and cinnamon sugar, roll it up, and you can even let it thaw over night in the fridge. The results are pretty great, if I do say so, myself.
I’d say they look pretty much like the real thing. And they tasted just great. In fact, if I hadn’t told the entire blogosphere that I used frozen dough, you’d probably all think I made them myself. I’m just an honest person, though, and would never want to mislead you.
Cinnful Breakfast Rolls
Ingredients
- 1 loaf of frozen bread dough, brought to room temperature
- 1 stick butter, melted
- ¾ cup brown sugar
- 2 tbsp. cinnamon
- 1 ½ cups chopped pecans, divided
Instructions
- The night before you want to serve rolls, roll out bread dough on a floured surface. Roll dough into a long rectangle, about a ¼ inch thick. Spread melted butter over dough, and then sprinkle with sugar, cinnamon and 1 cup of pecans. Roll the dough up jellyroll style into a long tube. Slice the dough into ¾-inch thick rolls.
- Spray a 9×13-baking pan with cooking spray, then sprinkle with remaining ½ cup pecans. Arrange rolls in pan about ½ inch apart. Lightly smash down dough.
- Cover with plastic wrap and refrigerate overnight.
- About an hour before breakfast, remove rolls from fridge and allow to come to room temperature (they may also rise a bit more at this point).
- Bake at 350 for 20-25 minutes.
- Turn hot rolls out so that pecans are on top. ENJOY!
*For a quick glaze, combine 1 ½ cups of powdered sugar with 1 tbsp. milk, ½ tsp. vanilla and a pinch of cinnamon and salt. Drizzle over rolls.
Oh, yum. I would eat these everyday for breakfast if it didn’t mean I’d gain 300 lbs. There’s just something so perfect about a hot and sticky cinnamon pecan-y breakfast roll.
For a balanced breakfast, serve thick-cut bacon alongside rolls. It’s all about balance, folks.
With that, I hope you have a wonderful weekend! Get out there and enjoy this gorgeous weather.The Duchess
Molly, those look soooo yummy!! Have a great weekend, girl!
Finally got my post up about Adopt-a-Blogger
These look delish! Unfortunately they don’t sell frozen bread dough here, so I’d be forced to make my own