Easy Cinnamon Rolls
Lightly grease 2 round cake pans with butter.
Roll bread dough out to an 6×18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
Bake in preheated oven until golden brown, about 25 minutes.
Mix confectioners’ sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.
I wanted the bread to hold onto the sugar and nuts and cinnamon, so I used the extra butter.Mine don’t hold together very well, so I just make sure that the edges are all next to the pan or each other. I usually add extra nuts and cinnamon because my husband likes them.
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