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Have you ever known anyone who can do just about anything?  I DO and I am proud to say I am married to that type of person! My husband Eric is a man of many talents ❤❤ He’s VERY Handy outside of the home and inside too!

When time allows, he loves to help me in the kitchen, and I LOVE having his help! We usually work together especially when it comes to canning BUT He has a few recipes that he likes to make (Lasagna, Cinnamon Rolls and Pizza Rolls) AND who am I to stand in his way? Besides that, they are delicious!!!!

When I asked Eric about this cinnamon roll recipe – he can’t really remember how old it is – he just knows his mom used to make this when he was growing up…That was only a few days ago…🤣  As you can see from the pictures above he has been pleasing his family with the deliciousness for just a few years! 😉❤

These cinnamon rolls are delicious – I will warn you — If you are expecting a fluffy cinnamon roll with lots of thick white icing – this isn’t that type of recipe. This recipe makes a wonderful gooey glaze that drips over the cinnamon rolls. IF you really want a thick white icing I feel you could add that – BUT – I like these just the way they are!

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To make his cinnamon rolls he starts with a loaf or a couple loaves of frozen bread dough – he allows the dough to thaw. Once the dough is thawed, he rolls out the dough and spreads a combination of butter, brown sugar, cinnamon, and finely chopped walnuts. I will say he’s like me – he NEVER measures any ingredients for this recipe!

NOTE: The bread dough must thaw for at least 4 to 5 hours at room temperature or overnight in the refrigerator.

Ingredients – in order

Flour
Frozen Bread Dough
Butter
Brown Sugar
Cinnamon
Chopped Walnuts/Pecans

Place the frozen bread loaf in a 9×13 container, grease a piece of plastic wrap and place it over the top. Thaw the dough in the refrigerator overnight (10 to 12 hours) or place on the counter for about 4 to 5 hours allowing to thaw at room temperature. IF you thaw the dough in the refrigerator it is best to allow the dough to come to room temperature before rolling.

When the dough is thawed — butter two round pans – sprinkle pans with brown sugar, cinnamon and nuts – set aside – this will provide you with a brown sugary cinnamon glaze.

On a lightly floured surface, roll the thawed bread dough out into a large rectangle. Spread butter evenly over the dough – sprinkle brown sugar, cinnamon and nuts over the buttered dough.

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

Arrange the rolls in the buttered, brown sugar, cinnamon, nut pans; move to a draft-free place, cover with a kitchen towel, and allow them to rise for about 1-1/2 hours, or until doubled in size. When the rolls have doubled in size, preheat the oven to 350º – bake for about 20-25 minutes.

Remove the cinnamon rolls and flip them onto a large serving platter allowing the brown sugary, cinnamon and nut goo to drizzle over the rolls. Serve immediately! IF there are any leftovers – these maybe heated up in the microwave.

Recipe By: Eric Wallace 🤎 Relayed By: Kim Wallace 🤎 Smile & Enjoy 🤎