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Cinnamon Roll Cross

This is a great way to start the day on Easter - yummy, warm cinnamon rolls.


  • 10 Ounces Warm Milk
  • 3 TBS Butter Softened
  • 1/2 Cup Granulated Sugar
  • 4 Cups Flour
  • 1 tsp Salt
  • 3 ttsp Active Dry Yeast
  • 1/2 Cup Packed Brown Sugar
  • 1 tsp Cinnamon
  • 1 Cup Pecans crushed

Recipe Notes

Place milk, butter, eggs, sugar, flour, salt and yeast into a large bread maker with wet ingredients first and dry ingredients on top.  Set bread maker to dough setting.  Watch the mixing of the dough and add small amounts of either milk or flour if necessary.  

Once the bread maker has gone through it's cycles and the dough is done, remove dough onto a floured surface.  Form a large, flattened rectangle with the dough.  Spread butter on the entire surface of the dough.  Mix the Brown Sugar and the Cinnamon in a small bowl.  Cover the buttered area with the brown sugar and cinnamon mixture.  Cover the cinnamon mixture with finely crushed pecans.  

Roll the dough into a long 4 inch diameter long log.  Cut 2 inch think slices from the log and arrange on a greased cookie sheet so they form a cross.  Bake at 350 degrees until cinnamon rolls are golden brown and bubbling.

Allow cinnamon rolls some time to cool.  Then top with cream cheese frosting and sprinkles.