• Lauren Lawless

Cinnamon Roll Sunday's



1 cup chopped pecans

1 cup caramel sauce

1lb. refrigerated store bought dough

1 stick softened butter

1 cup brown sugar

3 tablespoons cinnamon

pinch of Kosher salt



4 oz. cream cheese, softened

2 tablespoon butter,

softened 1 cup powdered sugar

1/2 teaspoon vanilla

1–2 tablespoons heavy cream

pinch of Kosher salt


Transfer dough to a lightly floured work surface and use a rolling pin to roll the dough into a large rectangle about 12″x18″. Spread butter across the dough in an even layer all the way out to the edges. In a small bowl combine brown sugar, cinnamon and salt. Sprinkle mixture across the butter in an even layer. Roll dough tightly forming a log (so the 18 inch side is going to be the side you start rolling). Then gently pat the ends so that the is the same thickness throughout. You’ll end up with a cinnamon roll log about 12-13 inches long. Use a sharp knife to score the log into thirds. Then score each of those sections into thirds, giving you a guide to slice the dough into 9 cinnamon rolls. Use a length of floss to cut each roll by shimmying the floss under the log, lining the floss up with the score lines, then pulling the floss in opposite directions. Transfer cinnamon rolls to a lightly greased 8×8 baking dish. Cover with a clean kitchen towel and allow to rise for 30 minutes. Preheat oven to 350 degrees. Bake cinnamon rolls uncovered for 30-35 minutes. Ovens vary, so be sure to check the cinnamon rolls after 20 minutes or so and go from there. While the rolls are baking, use a mixer to whip cream cheese and butter together in a large bowl. Add powdered sugar and whip until combined. Add vanilla and a tablespoon of cream along with a pinch of salt. Whip until the frosting is thick and creamy. Add more cream as needed to loosen up the frosting. Spread frosting over the fresh-from-the-oven cinnamon rolls in an even layer, top with pecans and caramel and enjoy!

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San Diego, California

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