Need an easy and super delish breakfast treat to serve your overnight family and guests during the holidays! Well, it doesn't get much easier than this recipe and your family will think they have died and gone to heaven after they take one bite!
1 package Rhodes frozen cinnamon rolls, in plastic bag not round aluminum pan
1 cup chopped toasted pecans, divided
1 cup chopped red and/or green maraschino cherries, drained well, divided, optional
1/2 cup granulated sugar
1 stick (8 Tablespoons) unsalted butter
1 cup vanilla ice cream
Note: If you are making only 4 rolls, use an 8-inch square or round baking pan and add only half the pecans, butter, and ice cream. For 12 rolls, use an 11x17-inch baking sheet and increase the ingredients by half.
Note: If using a convection oven, lower the temperature to 325 degrees F. Bake rolls for only 10-15 minutes.
Cinnamon Roll Icing:
2 ounces cream cheese softened
2 Tablespoons milk
7 Tablespoons butter, softened
1 1/2 cups confectioner's sugar
1/4 teaspoon salt
1/2 teaspoon vanilla or maple extract
P.O. Box 8 Tulsa, OK 74101-0008