Buttery Cinnamon Sheet Bread |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This is like a cinnamon bun only it's baked flat on a pan and not rolled up, which makes this the perfect recipe for a beginner! You can also make this using your favorite homemade bread dough or sweet roll dough instead of the store-bought, but you will need to let your homemade dough rise a second time before using for this recipe. The frozen store-bought bread dough must be completely thawed and at room temperature before using. See my recipe for Kittencal's Sweet Dough Ingredients:
1 loaf frozen bread dough, thawed (use a 1-pound) |
1/4-1/3 cup soft butter |
1/3 cup white sugar, plus |
2 tablespoons white sugar |
1/3 cup brown sugar, packed, plus |
2 tablespoons brown sugar |
1 cup chopped pecans (can use more or less) or 1 cup walnuts (can use more or less) |
1 -2 teaspoon cinnamon |
1 cup powdered sugar |
2 -4 tablespoons whipping cream, unwhipped or 2 -4 tablespoons use 18% table cream |
Directions:
1. Set oven to 375 degrees.
2. Grease a 15 x 10-inch jelly-roll pan.
3. Spread the room temperature thawed dough on the bottom of the greased jelly-roll pan (if the dough does not want to spread just cover and let rest for 5 minutes).
4. Spread the softened butter over the dough, then prick holes in the dough with a fork.
5. In a bowl stir together both sugars with cinnamon and nuts, then sprinkle all over the top of the buttered dough.
6. Bake for about 15-20 minutes or until golden brown.
7. Whisk the powdered sugar with the whipping cream until desired consistancy, then drizzle over the WARM bread,.
8. Cut into squares or triangles; serve warm.
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