Monday, January 14, 2013

Cinnabon Cinnamon Pecan Rolls & Rhodes Sweet Dough





Good morning! I hope you had a fabulous weekend.  I did, although I made too many plans and in order to get them all done I missed out on a little down time.




Not matter, it was all good. I spent the day on Saturday with my mother and we always have a lot of fun together. Then Sunday I cooked and baked and watched Downton Abbey of course.




One of the things I baked was cinnamon rolls, not just any cinnamon rolls, but Cinnabon Cinnamon Rolls. I know they are bad for you  but I have to tell you whenever I see a Cinnabon, which thankfully is not often, I eat one.





There are many recipes out there to replicate these rolls but I liked this RECIPE the best of the many I have tried and they make delicious Cinnabon tasting rolls. 




For full disclosure, I was lazy, as well as, curious so I tried the new to me Rhodes Sweet Dough to make these rolls.




 I love Rhodes Dough and use it a few times a year but I have never used the Sweet Dough to make cinnamon rolls. I will definitely be using it again, it was so easy.





Cinnabon Pecan Cinnamon Rolls

Dough

1 loaf of Rhodes Sweet Dough

Or dough from HERE.

Cinnabon Cinnamon Roll Filling 
Recipe from Joshua Kennon

1 cup brown sugar, packed
6 tablespoons ground cinnamon
1/4 cup butter, softened

Spread for Cinnamon Roll Dough
1/4 cup butter, softened

Filling for Bottom of Pan

1/2 cup of brown sugar
1/8 cup of softened butter
11/2 cups of chopped pecans

Cinnabon Cinnamon Roll Icing
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt 



Directions:

Let one loaf of frozen dough rise overnight in refrigerator or on counter for 3-4 hours. (These directions are per Rhodes)

Preheat oven to 350. Spray two 9 inch pie pans with cooking spray. In the bottom of each one sprinkle brown sugar, then dot with softened butter, and pecans. Set aside

In a small bowl combine butter, brown sugar, and cinnamon, mix well. Set aside. 

Once thawed and risen, roll dough out to roughly 16 x 20 rectangle. Spread with the softened butter. Then take the brown sugar/butter/cinnamon mixture and spread all over the dough with an off set spatula, leave 1/2 around the perimeter of the dough. Start at the long end of the dough and roll the dough, then cut the dough into 12 pieces or into smaller rolls. Place rolls into pans. Cover with a towel and let rise for an hour or until rolls are double in size. Bake for 20-25 minutes.

ACTUAL COOKING TIME DEPENDS ON YOUR OVEN AND THE SIZE OF THE ROLLS YOU MADE.

While rolls are baking, mix together the cream cheese, butter, confectioners sugar, vanilla and salt. Remove rolls from oven when tops are brown, but fully cooked. After a few minutes frost the top of the rolls with the frosting. Serve warm.  (I turned my rolls over on a plate so that the pecans would be on top)




These rolls were scrumptious and in my opinion tasted just like Cinnabon, now you may disagree or have a better recipe and if you do I would love to hear about it.

I hope that you enjoy a beautiful day!

P.S. I made the Roasted Cauliflower soup I mentioned last week, it was out of this world! I will tell you about it tomorrow. 

Linking to:
I Should be Mopping 
Stone Gable 
Savvy Southern Style
Fine Craft Guild
Stone Gable Cowgirl UP
Rattlebridge Farm

12 comments:

  1. Good morning my precious friend! WOW I am actually full from breakfast and so seeing these spongy treats is a bit blood sugar-elevating! But lovely and wonderful as always!

    We are actually going over season one and two of Downton Abby at the moment because Ruben understands that season three is on its way to be a DVD this month? I hope so, because I just have to find out what happens next! HAVE FUN MY FRIEND! Anita

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  2. These look so delicious and of course, I'm eyeing that beautiful tea-cup. Deb

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  3. You are cruel! If I made these I would literally eat the entire batch, zero self control around such delectables! I will have to admire from afar:)

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  4. Those look so yummy! I love anything cinnamon! Too bad my skinny jeans are tight! hehe

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  5. I'm salivating just reading this. Can't wait to see your cauliflower soup tomorrow especially with all the snow we are expecting here in London-it will go down a treat ;-)
    TYSM for your lovely comments over at mine xx

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  6. Gurl you had me at "cinnabon".
    ~Jo @ LoblollyLane

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  7. Oh dear oh dear!!!!
    How I love cinnamon rolls...
    As soon as I get my senses back, the Paris Tea and a cinnamon roll... :))
    Roasted cauliflower is one of my favorite foods, I always add a dash of curry...can't wait to read about this recipe...
    Hope your week is wonderful, dear friend...
    (I felt so badly for poor Edith and her love!)
    Big hugs,
    - Irina

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  8. Oh yu.u.u.m! They look like they would melt in you mouth. And I've been trying to be so good! I will mark this for later. What are we baking next?

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  9. Hello Elizabeth

    These looks delicious and I am sure the aroma from your kitchen was an added joy

    To a great week

    Helen xxx

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  10. Nothing better than cinnamon rolls and they smell SO good while baking!

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  11. Your rolls look so good. I'll have to look for the dough next time I'm out. Thanks for sharing.

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  12. I have made sticky bubs fromn Rish's rolls so will try the Rhodes dough. These sound SO good. Thanks!!!

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