Easy Cinnamon Rolls Using Frozen Bread Dough

Gather the ingredients.

Place the frozen bread loaf on a greased pan; grease a piece of plastic wrap and place it over the top. Thaw the dough in the refrigerator overnight (10 to 12 hours) or for about 4 to 5 hours at room temperature.

Meanwhile, butter two 8-inch round cake pans.

In a medium bowl, combine the brown sugar, finely chopped pecans or walnuts, and cinnamon; mix well to combine. Set aside.

On a lightly floured surface, roll the thawed bread dough out into an 18-by-6-inch rectangle. Brush the melted butter evenly over the dough.

Sprinkle the brown sugar and cinnamon mixture over the buttered dough.

Starting at the long end, carefully roll the dough up to form a log. Slice the log into 20 to 22 uniform slices.

Arrange the rolls in the buttered cake pans; move to a draft-free place, cover with a kitchen towel, and let them rise for about 1 1/2 hours, or until doubled in bulk.

When the rolls have nearly doubled in bulk, preheat the oven to 350 F.

Drizzle the cream evenly over the rolls—about 3 tablespoons for each pan—and bake for 25 minutes. Remove the cinnamon rolls to racks to cool until just slightly warm.

Meanwhile, make the icing. Sift the powdered sugar into a medium bowl. Add the milk and vanilla and stir until well blended. For thinner icing, add more milk a few drops at a time. To thicken, add more powdered sugar. It should drip slowly from a spoon.

Drizzle or spread the icing over the warm cinnamon rolls. Remove the cinnamon rolls from the pan while they are still warm.

Serve the cinnamon rolls warm or at room temperature. Cover leftover cinnamon rolls with plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.