INGREDIENTS 6 cups apples, cored, cut into chunks 6 cups rhubarb, cut…
- 1 (1 pound) loaf frozen bread dough, thawed
- 3 tablespoons butter, melted
- ⅔ cup brown sugar
- ½ cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon water, or as needed
- ⅓ cup heavy whipping cream
- ⅔ cup sifted confectioners’ sugar
- 2 tablespoons milk
- 1 dash vanilla extract
- Step 1 Lightly grease 2 round cake pans with butter.
- Step 2 Roll bread dough out to an 6×18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
- Step 3 Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
- Step 4 Bake in preheated oven until golden brown, about 25 minutes.
- Step 5 Mix confectioners’ sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.
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