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Recipe Summary

Yield:
28 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roll dough on a lightly floured surface into a 16- x 12-inch rectangle; brush with butter.

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  • Combine brown sugar and cinnamon; sprinkle over butter, and top with pecans.

  • Roll up, jellyroll fashion, starting at a long edge; cut into 3/4-inch-thick slices. Arrange in two lightly greased 13- x 9-inch pans. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

  • Bake at 375° for 25 minutes or until golden brown. Whisk together powdered sugar and milk; drizzle over warm rolls.

  • Note: Rolls my be chilled overnight after second rising; let stand at room temperature 30 minutes before baking as directed. Or freeze rolls for up to 1 month after second rising; thaw overnight in refrigerator, and let stand at room temperature 30 minutes before baking as directed.

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