Creamy Cinnamon Rolls 2 loaves (1 pound each) frozen bread dough, thawed 2/3 cup Eagle Brand Sweetened Condensed Milk, divided use 1 cup chopped pecans 2 tsp ground cinnamon 1 cup sifted powdered sugar 1/2 tsp vanilla extract chopped pecans (optional) Preheat oven to 350 degrees F. Generously grease 13x9-inch baking pan. On a lightly floured surface roll each of the bread dough loaves to a 12x9-inch rectangle. Spread 1/3 cup of the condensed milk 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. Place rolls, cut sides down, in prepared pan. Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup condensed milk. WHEN READY 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, TO MAKE THE 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. TIP: Use the remaining Eagle Brand Condensed Milk from the opened can 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. Makes 12 rolls Courtesy of Eagle Brand Sweetened Condensed Milk
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