Eileen talks about cinnamon rolls.
SUPER EZ CINNAMON ROLLS
1 loaf frozen bread dough, thawed
2 tablespoons melted butter (plus extra to grease the pans)
2/3 cup brown sugar
1/2 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/3 cup whipping cream
2/3 cup powdered sugar
1 tablespoon milk
dash vanilla
Preheat oven to 350. Grease, with butter 2 round cake pans and set them aside. On a lightly floured surface roll the dough to a rectangle, about 18x6 inches. Brush the top with the melted butter. In a bowl combine the brown sugar, chopped nuts, and cinnamon; sprinkle the mixture over the dough. Starting at long edge, roll dough up, jelly roll fashion; moisten edges and seal. Cut roll into 18 to 20 slices. Place rolls, cut side down, into the prepared cake pans. Let the dough rise for about 1 1/2 hours, until doubled in size. Drizzle the cream over the top of the rolls then bake for 25 minutes. Remove when golden and let cool on a rack. While they’re cooling, combine the powdered sugar, milk, and vanilla in a bowl adding more sugar or milk to get the desired consistency of frosting. Drizzle the frosting over the rolls while they are still warm.
If you prefer a cream cheese frosting you’ll need:
CREAM CHEESE FROSTING
8 oz cream cheese
1/2 cup butter or margarine or margarine
2 teaspoons vanilla
3 to 4 cups powdered sugar
1 to 2 tablespoons milk
Combine all the ingredients in the bowl of a food processor electric mixing bowl and mix to combine. Start with 3 cups of powdered sugar and 1 tablespoon of milk add more depending on how thick you like your frosting. This frosting can be made 2 to 3 days in advance.
From my files, source unknown