1. On a lightly floured surface, and with sides touching, arrange
frozen biscuits in 3 rows of 4 biscuits each. Let stand about 45
minutes or until biscuits are thawed but still cool to the touch.
2. Preheat oven to 375°. Then, sprinkle thawed biscuits lightly
with flour. Pat and press biscuit edges together to form a 10- x
12-inch rectangle.
3. Using an electric mixer or a whisk, mix maple syrup with
softened butter until creamy. Spread mixture evenly over
biscuits. Sprinkle brown sugar and cinnamon evenly over butter
mixture. Sprinkle with nuts, pressing gently to make sure they
stick to the mixture.
4. Starting at one long end, roll up jelly-roll fashioned, pressing
seams together as needed to keep the roll together. Cut into 12
slices. Place rolls into a lightly greased 10-inch cast iron skillet.
Tip- If you use a serrated knife, sprayed lightly with cooking
spray, to slice the dough, you’ll avoid any tears when slicing.
5. Bake at 375° for 30 to 35 minutes or until rolls are golden
brown. Let cool slightly.
6. Stir together powdered sugar and 1-2 tablespoons milk until
spreadable but not thin. Add vanilla and maple extracts, stirring
well to combine. Spread glaze over rolls and serve.
Make ahead tip. You can make the cinnamon rolls up to one day
ahead by completing steps 1 - 4. (Don’t slice.) Wrap cinnamon roll
dough in foil that has been lightly sprayed with cooking spray.
Store in fridge. Let dough stand at room temperature about 30
minutes before slicing, then continue as directed in steps 5-6.
Originally Submitted
12/5/2010
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