posted by Mona M 04-06-101 4:30 AM
Creamy Cinnamon Rolls
Prep Time: 20 minutes Chilling Time: Overnight
Baking Time: 30 to 35 minutes Cooling Time: 5 minutes
2 (1-pound) loaves frozen bread dough, thawed
2/3 cup (one-half 14-ounce can) EagleŽ Brand Sweetened Condensed Milk (NOT Evaporated milk), divided use
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Chopped pecans, optional
On a lightly floured surface, roll each of the bread dough loaves to a 12 x 9-inch rectangle. Spread 1/3 cup Eagle Brand over dough rectangles. Sprinkle with 1 cup pecans and cinnamon. Roll up jelly-roll style starting from a short side cut. Cut each into 6 slices.
Generously grease 13 x 9-inch baking pan. Place rolls, cut sides down, in pan. Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup Eagle Brand.
To bake, let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350°. Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan.
Meanwhile for frosting, in small bowl, combine powdered sugar, remaining 1/3 cup Eagle Brand and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans if desired. Makes 12 rolls.
TIP: Use remaining Eagle Brand as dip for fruit; add a few spoonfuls to coffee or pour into storage container and store tightly covered in refrigerator for up to 1 week.