These rolls are so incredibly easy.
You prep everything the night before, they rise overnight, and bake for 30 minutes in the morning.
We never have anything yummy for breakfast because who wants to wake up 2 hours earlier than normal on a Saturday morning to watch some dough rise?
Not me! So we usually have cinnamon rolls in the evening. Yum.
The other day I was helping with a brunch and we needed these rolls by 9 in the morning.
So I looked at a couple different recipes and came up with my own plan to combat waking up at 6 am.
And let me tell you, it was a good plan.
1/2 c heavy whipping cream
3/4 c brown sugar
1 T vanilla
1/2 t salt
1/2 t cinnamon
1/4 t cloves
1/4 t allspice
1/4 c chopped pecans
Set rolls out to thaw out a bit (no need to thaw completely).
Spray 9x13 pan.
In saucepan, combine cream and sugar over low heat until sugar is dissolved.
Add vanilla, salt, and spices. The salt and spices keep it from being too sweet and give them a little extra dimension.
Mix pecans and caramel in bottom of pan.
Cut rolls into fourths with kitchen shears. The centers of the rolls were still slightly frozen, but they cut fine for me. Mix them in with the caramel.
Cover pan with plastic wrap sprayed with cooking spray so the rolls don't stick to the wrap when they rise. Place the pan in your cold oven before you go to bed.
Go to bed and have dreams of sticky caramel rolls dancing around in your head.
Wake up (for me, it was 8 hours later) and take the rolls out of the oven, and remove the plastic wrap.
Preheat the oven to 350 degrees.
The risen rolls should look like this
Bake 20-30 minutes, or until the middle dough has baked through.
Place another 9x13 pan or a platter big enough to hold the entire pan on top of the original pan. Hold on to the handles with hot pads and in one quick, fluid motion, flip the the pan over so the rolls flip out onto the second pan or platter, caramel on top. Who knew baking took such mad skills?
Now I call this a good morning!