Mary Anne's Easy Schmeezy Cinnamon Rolls
Easy Schmeezy are the words I use to describe this recipe. The other two words are quick and
delicious! They turn out perfect every time and your family just won't be able to get enough of
6 Tablespoons unsalted butter, melted, plus more
8 ounces cream cheese, softened
1 1/2 cups packed light brown sugar
2 teaspoons pure vanilla extract or Kahlua liqueur
2 Tablespoons ground cinnamon
All-purpose flour, for rolling dough on
1 pound frozen white bread dough, defrosted according to package directions
1/2 - 1 cup toasted chopped pecans, according to your personal taste
1/2 teaspoon ground cinnamon
2 teaspoons granulated sugar, or more according to your personal taste
4 Tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla, maple extract or Kahlua liqueur
3 to 6 Tablespoons hot water
- Preheat oven to 350 degrees F. With the unsalted butter, coat a 9x9-inch (or 2 1/2 quart) baking dish and set aside. In a large mixer bowl beat the cream cheese on medium-high speed until light and fluffy, about 2-3 minutes. Add the brown sugar, four tablespoons butter, vanilla or Kahlua and two tablespoons cinnamon and beat until smooth, approximately two minutes. Set aside.
- On a lightly floured surface, roll out defrosted bread dough into a large 16x10-inch rectangle.
Spread the dough with the cream cheese mixture, leaving a half-inch border and sprinkle with
toasted pecans. Beginning with the longer side, gently roll the dough to form a log. Slice the log
crosswise into eight 2-inch pieces and place in the prepared baking dish.
- Brush the tops of the rolls with the remaining melted butter. Sprinkle with one-half teaspoon of
cinnamon and the granulated sugar. Cover with plastic wrap and let rise about 45 minutes, or
until each roll doubles in size.
- Bake until the cinnamon rolls are golden brown and cooked through, about 35 to 40 minutes.
Remove and let the rolls rest about 10 minutes before serving. Spread glaze over rolls and serve.
Makes 8 delicious cinnamon rolls.
- Mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze
reaches desired consistency. Spread over slightly cooled rolls.