Nothing beats cinnamon rolls, especially if they are homemade! There is something about baking one of your favorite breakfast indulgences just the way you like it. I am here to give all the details on this sweet breakfast treat.
I think that this is one of my favorite things I have ever made. I combined two recipes to make this sweet treat. It is perfect for a Sunday brunch! If you do not like lemon icing you can just leave out the lemon juice and add 1/2 cup water or 1/2 of an orange.
Ingredients (makes 14 rolls):
4 tablespoons salted butter, melted
1/2 packed cup light brown sugar
1/2 cup sugar
1 teaspoon cinnamon
2 packages crescent roll dough
1/2 cup crushed pecans
2 tablespoons salted butter, at room temperature
2 tablespoons cream cheese, at room temperature
1/2 lemon, juiced
1/2 teaspoon vanilla
1/2 cup powdered sugar, sifted
Preheat the oven to 350°F. Lightly coat the inside of a small casserole dish with a teaspoon of melted butter or enough to fully cover every inch. Set the remaining butter aside.
In a separate bowl, combine the brown sugar and cinnamon.
Open the first canister of crescent roll dough and slowly unravel dough into a long rectangular shape, be careful not to tear the dough. Lightly coat the dough with some of the melted butter, about one teaspoon or more (you can use a spoon or pastry brush), leave the edges of your dough without butter. Place 1/2 of your cinnamon, sugar, and brown sugar mixture on top of the dough. Spread sugar mixture evenly across your dough, press it into the dough using a fork (gently). Drizzle 1/2 of the remaining melted butter on top of the sugar mixture. Open your second canister of dough and repeat the steps.
Now it's time to roll your dough into a log. Slice it 7 even pieces. Use a spatula (so the cinnamon sugar does not pour out), place the dough pieces into your prepared baking dish. Bake for 23 to 28 minutes, make sure your dough is golden brown before pulling out of the oven.
While rolls are baking, combine butter and cream cheese together in a mixer, next whip in lemon juice and vanilla. Add powdered sugar and mix until fully incorporated.
Pull your cinnamon rolls out of the oven and pour icing over them while they are still warm so they melt all over your rolls. While they cool off, crush your pecans and crumble over the top, it adds the perfect amount of crunch.