FROZEN BREAD DOUGH CINNAMON ROLLS RECIPES

Steps:

• The night before:.
• Defrost dough and bring to room temperature
• Grease a 9x13 pan and sprinkle a little brown sugar in the bottom.
• Roll out the dough on a floured surface to about 1/4" thick (a long oval-shape is good).
• Spread butter all over the surface of the dough.
• Sprinkle buttered dough with brown sugar, cinnamon, walnuts and raisins.
• Drizzle about half of the caramel topping over the dough.
• Roll up the dough so it ends up as a long tube.
• Slice the dough into 3/4" rolls and place in the greased pan.
• SMASH the rolls down with the palm of your hand (you don't want them flat, just smushed).
• Drizzle the remaining icecream topping over the rolls.
• Spray saran wrap with cooking spray, cover the rolls tightly and place in the refrigerator overnight (they will rise slowly in the cold).
• The next morning:.
• Preheat oven to 350*F.
• Pop rolls in the hot oven for ~30 minutes or until golden brown and ENJOY.

Steps:

• Using a pastry brush, lightly brush an 8-by-8-inch baking pan with melted butter
• Add the 1 tablespoon maple syrup to the remaining butter (you should have at least a tablespoon left) and whisk with a fork
• Set aside
• Place the sugar and cinnamon in a small bowl and combine using a fork
• Set aside
• Place the thawed dough on a floured work surface
• Using a rolling pin, roll the dough into a rectangle roughly 16 inches long and 8 inches wide
• Using the pastry brush, brush the maple-butter mixture onto the dough to evenly coat it
• Sprinkle the cinnamon sugar over the top
• Starting with the long end, roll the dough into a log
• Using dental floss (or a sharp knife), trim 2 inches off both the ends and then cut the log into twelve 1-inch-thick pieces
• Place the cinnamon buns in the buttered baking pan, cover with a kitchen towel and let rise for 1 ½ hours
• If making ahead, the buns can be refrigerated at this point and then removed from the fridge 1 ½ hours before baking
• Preheat an oven to 350°F
• When the oven is ready, bake the buns until lightly golden brown on top, 20 to 25 minutes
• While the rolls cool, make the glaze
• Whisk together the confectioners' sugar, ¼ cup maple syrup, heavy cream and salt
• Drizzle the glaze over the warm buns and top with the chopped pecans