Whipped cream pecan cinnamon rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whipping cream |
| 1½ | cup | All-purpose flour |
| 4 | teaspoons | Baking powder |
| ¾ | teaspoon | Salt |
| 2 | tablespoons | Butter or margarine, melted |
| Cinnamon and sugar | ||
| ½ | cup | Light brown sugar |
| ½ | cup | Pecans, chopped *See Note* |
| 2 | tablespoons | Whipping cream, or evaporated milk |
Directions
In a medium mixing bowl whip the cream until soft peaks form. Gently blend in the flour, baking powder and salt until a dough is formed. On lightly floured board, knead 10 to 12 times. Roll out into a1/4" thick rectangle.
Spread the melted butter over the entire surface. Sprinkle with cinnamon and sugar, the amount your preference. Roll up like a jelly roll: Starting at long end. Cut into ¾-inch segments. Place on a greased baking sheet and bake at 425F for 10-15 minutes, or until very lightly browned.
In a small bowl, mix the brown sugar, pecans and 2 Tablespoons whipping cream until well-blended. Remove the rolls from the oven. Spread the topping on each roll. Return to the oven and bake until the topping starts to bubble, approximately 5 minutes.
Makes 12 to 15 rolls
*Note*
A lot of children don't like nuts. If this is the case with yours, try substituting raisins for the nuts, or just spread with the cinnamon and sugar.
Recipe comes from Seven Wives Inn in Saint George, Utah Posted to EAT-L Digest 16 Apr 97 by Peggy Makolondra <pmakolon@...> on Apr 16, 1997