I rolled out the dough after the 2nd rise, brushed with 1/2 stick melted butter, mixed 2 tbl cinnamon with 3 tbl splenda, and sprinkled over top. I then topped that with nuts, poured more butter on top. I rolled it up, sliced it about 1/2 inch, and set into the pie pan. I let them rise again, topped each roll with a pat of butter and a sprinkle of brown sugar and baked for 25 minutes at 350. I frosted with just a basic cream cheese frosting for cinnamon rolls. Perfection!
Date Posted: Mar. 22, 2008
Cooking Level: Intermediate