Easy Cinnamon Rolls

Merry Christmas everyone!!  I hope everyone has had a very blessed day so far filled with love, laughter, family, and delicious food.  Our Christmas day has been wonderful so far.  It has actually been the calmest of all the days since arriving here in Charleston.  We are actually towards the end of our visit and it has been a great one.  I have to say, it’s been very busy since arriving!  We’ve been non-stop visiting friends and family and entertaining the girls.  We were lucky enough to take the girls to the Charleston aquarium and children’s museum.  The girls had a blast seeing all the fish, penguins, and turtles at the aquarium.  If you are ever in Charleston they are both great stops for kids!! 

Here is a picture of the girls running after their dad as we were leaving the aquarium.  What fun!

Even though our trip has been busy, I was still able to get into the kitchen and make a few things.  I have to say walking into my mother-in-laws kitchen was quite interesting.  I’m very spoiled at home because I have all my tools close by and I know where everything is.  For Christmas Eve morning I made these quick and delicious cinnamon rolls.  I thought I would share with everyone because they don’t require yeast and the waiting for the dough to rise.  These are great for breakfast any time but even special during the holidays.

Again everyone….Merry Christmas!  And thank you for all your support on my blog.  I look forward to 2010! 

Easy Cinnamon Rolls

One package frozen Pillsbury Frozen Biscuits (12 buttermilk)

¼ cup (½ stick) unsalted butter, softened

¾ cup light brown sugar, firmly packed

2 tsp ground cinnamon

½ cup pecans, chopped and toasted

Icing:

1 cup confectioners’ sugar

3 Tbsp milk

½ tsp vanilla

For rolls:

Preheat oven to 375 degrees.  Spray an 9 inch square or round pan with non-stick cooking spray.  Set aside.

Place the chopped pecans on a cookie sheet and place in oven about 5 to 8 minutes until toasted. 

Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.

Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped pecans evenly over brown sugar mixture.

Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 9-inch round pan or 9-inch square pan.

 Bake at 375° for 30 to 35 minutes or until center rolls are golden brown and done; cool slightly.

For Icing:

Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.