CINNAMON PECAN ROLL RECIPES

Steps:

• Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• Cut block of cream cheese in half lengthwise, then cut each half in 4 rows by 3 rows to form 24 equal cubes.
• Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• Take one section of dough and fold it over to form a rectangle shape. Place a square of cream cheese on the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces (you will have four leftover pieces of cream cheese).
• Place cream cheese-filled dough balls in pan. Place butter pieces evenly on top.
• Bake 40 to 45 minutes or until deep golden brown on top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes.
• Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

Steps:

• Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper.
• Unroll pie crusts. Use rolling pin to roll each crust into a rough 12x11-inch rectangle. Spread 3 tablespoons of the brown sugar evenly over 1 crust, then sprinkle 1/4 cup of the chopped pecans and 1 teaspoon of the cinnamon on top. Roll up tightly from shorter end into log. Press edge to seal. Wrap tightly in plastic wrap. Repeat with second crust. Refrigerate 30 minutes.
• Unwrap chilled logs. Use sharp knife to cut each log into 1/2-inch wide slices. Place slices cut side-down 1 inch apart on cookie sheets.
• Bake 8 to 12 minutes or until edges are golden brown and filling begins to bubble. Cool 3 minutes; transfer to cooling rack to cool completely.
• In small bowl, stir powdered sugar, milk and vanilla until smooth. Drizzle evenly over cooled cookies.