I am so completely backed up right now with posts I need to write and share.  I probably have three hundred photos just sitting there on an SD card waiting patiently to be sorted through, downloaded, and committed to a post.  I really love this blog but it is time consuming and I think that this has been my little family’s busiest summer ever.  But, like I said, I love it and will keep going and doing the best I can.

On to an easy and interesting, as well as, comfortingly yummy recipe.

One of the local grocery stores our family frequents carries these particular cinnamon rolls in their bakery that we love.  Lately, though, they have been skimpy with their cream cheese frosting.  So I have been thinking about making some kind of roll at home for a while now.  At least in grocery store bakeries you do not see many off shoots of cinnamon rolls.  Maybe orange rolls here and there, but that’s about it.  So I thought these were a fun alternative to the common cinnamon roll.

-3 (you only need 2) loaves frozen Rhodes white bread dough (thawed, and once risen)

-10 oz. praline pecans (processed until almost fine, in a food processor)

– 4-8 oz. regular pecan halves (processed until almost fine, in a food processor)

– ¼ c. melted butter

– ½ c. sugar

– 3.5 oz. jar of your favorite jam. (I used a store brand triple berry)

-store bought cream cheese frosting

Oh Lord! I should only have used 2 loaves, not 3!  So after you let the dough thaw and rise one time, punch it down and roll it out into a as large as a rectangle as possible.  Mine was ~ 18” X 12”.  Brush on melted butter.  Sprinkle sugar evenly over melted butter.  Sprinkle both types of ground pecans evenly over the sugar.  Dollop the jam evenly over the nuts.  Roll up the dough and layered ingredients, jellyroll style. Cut into 9 pieces.  Place in greased 9” X 13” cake pan.  Let rolls rise until double in size.  Place into a 350° oven. Bake for 25 minutes.  Remove from oven and paint with melted butter. Let cool completely before frosting.  Frost and EAT!