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Creamy Cinnamon Rolls

  • Makes: 12 rolls  
  • Preparation Time: 20 minutes plus baking and chilling time 

Ingredients

2 loaves (1 lb/ 500 g) frozen bread dough, thawed

2/3 cup or 1/2 can150 ml Eagle Brand® Regular or Low Fat sweetened condensed milk

1 cup250 ml chopped pecans

2 tsp10 ml ground cinnamon

1 cup250 ml sifted icing sugar

1/2 tsp2.5 ml vanilla extract

chopped pecans (optional)

Directions

  1 On a lightly floured surface roll each of the bread dough loaves to a 12x9" (30x23 cm) rectangle. Spread 1/3 cup (75 mL) Eagle Brand over dough rectangles. Sprinkle with pecans and cinnamon. Roll up jellyroll style starting from a short side. Cut each into 6 slices.

  2 Generously grease a 13x9" (3 L) baking pan. Place rolls, cut sides down, in pan. Cover loosely with greased parchment or waxed paper and then with plastic wrap.

  3 Cover and chill remaining 1/3 cup (75 mL) Eagle Brand.

  4 Let pan of rolls stand at room temperature for 30 minutes. Bake in preheated 350°F (180°C) oven 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan.

  5 Meanwhile for frosting, in small bowl, combine icing sugar, remaining 1/3 cup (75 mL) Eagle Brand and vanilla. Drizzle frosting over warm rolls. Sprinkle with additional chopped pecans if desired.

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