1 cup sugar
4 teaspoons cinnamon, divided
1 (2 lb.) package frozen bread roll dough ( Rhodes White Dinner Rolls)
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar
Stir together sugar and 3 tsp. cinnamon. Coat each roll in butter and the dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
Preheat over to 325 degrees. Beat whipping cream at high speed with mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
Bake at 325 for 1 hour or until golden brown. Cool on a wire rack for 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
Had this for Christmas on Kristi's suggestion. It was yummy.
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