Pick your favorite yeast dough and lets ‘CINNAMON ROLL‘!

Roll out dough 1/4″ thick, 24-30″ long and 12-18″ wide. Pour 1 stick of melted butter on top and spread out to the edges.

Sprinkle 1 1/2 C brown sugar over the entire surface and 1/3 C white sugar over that. Next, measure 2 Tbl Cinnamon and 1 tsp Nutmeg in fine mesh strainer and tap it to cover the surface. Finally, sprinkle 1 C finely chopped pecans over the entire surface. 

Roll into a log, making sure to seal the seam so that it stays closed.

Cut (chef’s knife makes it cleaner and quicker) into 1″ slices. Makes just over 24 rolls.

Spray 3, throw away cake pans, and place 8 rolls in each. let rise in warm place for 40+ minutes. Bake 375 for 18-20 minutes.

While they are baking, make up a typical Buttercream icing

• 1 C Butter (softened)
• 2-3 Tbl Milk
• 1 Tbl Vanilla extract
• 3 C Powered Sugar

As soon as they come out of the oven, divide the icing over the 3 pans (it is a lot and it’s worth it). Spread to cover every nook and cranny, then sprinkle with chopped pecans, dried cranberries and a sprinkle of cinnamon.

Let cool completely, cover with parchment paper and then foil. label and freeze up to 6 months!

Here’s to an easy Sunday morning breakfast. 💖