Princess Leia Danish Dos
Preheat the oven to 350 degrees. Lightly grease a baking sheet with softened butter.
- 1 Tablespoon butter
1 10-ounce package refrigerator pizza dough
2 Tablespoons granulated sugar
1 and 1/2 teaspoons ground cinnamon
1 tablespoon milk
1/3 cup confectioners' sugar - sifted
1/4 teaspoon vanilla extract
Put the 1 tablespoon butter in a small saucepan. Set the pan on the stove and switch on the heat to low. When the butter has melted, turn off the heat.
Lightly flour a work surface. Unroll the pizza dough on top of the flour. Using a pastry brush, brush the melted butter over the surface of the dough.
Put the granulated sugar and cinnamon in a small bowl. Stir with a small spoon until will mixed. Sprinkle the cinnamon-sugar mixture over the dough, leaving a 1/2-inch border on all sides.
Starting at the long side, roll up the dough into a log. Using your fingertips, pinch the seam together to seal.
Using a knife, cut the log crosswise into 1-inch-thick slices. Put the slices, cut side up, onto the greased baking sheet.
Using pot holders, put the baking sheet in the preheated oven. Bake until golden brown, about 20 minutes. Carefully transfer the baking sheet to a cooling rack. Cool 5 minutes. With a spatula, transfer rolls to the cooling rack and cool five minutes more.
Put the milk and confectioners' sugar in a small bowl. Stir with the spoon until a smooth frosting forms. Stir in the vanilla. Using a butter knife, spread frosting over the tops of the cinnamon rolls.
Makes about 10 rolls.
This recipe comes from The Star Wars Cookbook: Wookie Cookies And Other Galactic Recipes. It's filled with fun Star Wars recipes for every meal, plus snacks and drinks. It appears to be out-of-print, but you can usually find used copies at Amazon.com if you click here.
This is a simple cinnamon roll recipe using store-bought pizza dough. It's especially fun because it has a Star Wars theme. When's the last time you had a Star Wars-themed breakfast?
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2347. Submitted 7/7/2008.