I have a recipe for cinnamon rolls that I make for holidays and special occasions but it’s involved and must be made well ahead of time. This recipe is good if you wake up in the morning craving cinnamon rolls. It’ll never replace real cinnamon rolls but they are really good in their own right.
I think the directions are a little confusing so I took pictures of the process to make it easier. If some of the filling leaks out during baking, make sure you remove the rolls from the pan right away or the filling will act like glue and you will never get the rolls out of the pan. I leave the nuts out with no problems.
This recipe can be made up to 2 hours ahead and held, covered, in the fridge. You may have to add a couple of minutes to the baking time.
Cheater’s Cinnamon Rolls
2/3 cup finely chopped pecans
1/3 cup fimrly packed brown sugar
1/3 cup powdered sugar
1 tsp. cinnamon
1/4 cup butter, softened
2 (8 oz) cans crescent roll dough
1 cup powdered sugar
1 tbsp. butter, softened
1 to 2 tbsps. milk
Heat oven to 375º and grease a 13×9 pan.
In a small bowl, combine all the roll ingredients except the crescent roll dough.
Unroll 1 can of dough into 2 long rectangles. Overlap long sides to form a 13×7 rectangle, firmly pressing perforations and edges to seal.
Spread with filling mixture.
Unroll second can of dough and shape into 13×7 rectangle as directed above. Place second rectangle over filling.
Cut into 8 13-inch strips ~ I use my pizza cutter.
Twist each strip 5 or 6 times. Form into a coil and place in greased pan.
Bake at 375º for 20 to 25 minutes or until golden brown. Immediately remove form pan.
For glaze: In a small bowl, blend all glaze ingredients adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Makes 8 rolls.