Last night we wedged the backdoor shut so no frigid air would seep in, kept the cabinet doors open under the sink so the pipes wouldn't freeze, and brought the cat to bed for a little extra heat. We were lucky because our furnace never quit runningt. Quite a few people in town lost power yesterday when snow laden branches fell on power lines.
This morning it was below zero, and I decided to warm it up with a recipe clipped from the Janesville Gazette. This thing is a dieter's nightmare, but it sure smelled and tasted good this morning with snow blanketing the outside world.
Christmas Morning Cinnamon Rolls
recipe provided by Judy Stoney
12 cinnamon rolls, uncooked and frozen (I got mine at the U Bake store)
1 cup butter - yup, two whole sticks
1 cup brown sugar, packed
1 small box butterscotch pudding
1 small bag chopped pecans - optional but I love them
Directions: Place the frozen rolls in a 9x13 inch baking pan. Set aside.
In a saucepan, melt the butter, add the brown sugar and stir. Stir in the dry pudding mix. Stir in the pecans. Pour this mixture over the frozen rolls in the pan. Let the rolls sit on the counter overnight. I covered mine loosely with foil.
In the morning preheat the oven to 350 degree. Bake the rolls for 20 minutes. Let rest five minutes then tip out onto a platter. Or do what I did and leave them in the pan and dig them out with a spatula (one less thing to wash).