January 8, 2011
easy as sunday morning
I love cinnamon rolls. One might even say I'm a cinnamon roll fanatic. Growing up, my mom ruined us by making home-made oatmeal cinnamon rolls with caramel icing for special occasions. They're amazing. Now, she makes them on Saturday mornings in her cafe. If I were a better person, I would make them for Jason on special occasions. Maybe someday. For now, I've come up with a great short-cut recipe for all of us under-achievers.
All you need is some good quality pizza dough, a little brown sugar and cinnamon, and some pecans. I happened to have dough on hand from Trader Joe's. I suppose you could also use puff pastry, which would be nice and decadent.
Easy Cinnamon Rolls with Cream Cheese Icing
1 package of raw pizza dough
1/3 cup brown sugar (or more if you're feeling dangerous)
1 tsp cinnamon
1/4 cup pecans, toasted and chopped
cream cheese icing (recipe follows)
Preheat oven to 375 degrees. Let the pizza dough rest at room temperature for about 20 minutes.
On a floured surface, roll the pizza dough out in a rectangle shape, about 1/2 inch thick. Sprinkle brown sugar, cinnamon, and pecans evenly over dough. Press ingredients lightly into dough with the heel of your hand.
Starting with one long edge, roll dough away from you until you have a fairly tight log. Using a sharp knife, slice the dough into 6 even pieces. Place a few inches apart on a baking sheet lined with parchment paper or a silicone mat.
Bake for 20-25 minutes, or until golden brown. Let cool for about 15 minutes. Spread icing over each roll.
Cream Cheese Icing:
1/2 package of cream cheese at room temperature
4 T butter, softened
1/2 tsp vanilla
2 cups powdered sugar
1 T milk, or more as needed
With a mixer, beat the cream cheese and butter together in a medium sized bowl. Add the vanilla. Slowly add the powdered sugar and beat until smooth. Add the milk to your desired consistency, being careful not to make the icing too thin. Spread over warm cinnamon rolls.