4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons butter, softened
2 1/2
cups powdered sugar
1/2
teaspoon vanilla
1/2
cup chopped pecans, if desired
1
to 2 tablespoons caramel topping (from a jar)
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Steps
1
Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray. Separate dough into 10 rolls; set icings aside. Place 5 rolls in each pan; press down slightly on rolls to fill most of pan.
2
Bake 23 to 25 minutes or until golden brown. Cool 10 minutes. Run knife around edges of pans; turn layers upside down onto cooling racks. Cool completely.
3
In large bowl, beat reserved icings, cream cheese and butter with electric mixer on medium speed until smooth and fluffy. Add powdered sugar and vanilla. Beat on medium-low speed until frosting is blended and smooth.
4
Place one layer, top side down, on serving plate. Spread with 1 cup of the cream cheese frosting; sprinkle with half of the pecans. Top with second layer, top side up. Spread with remaining cream cheese frosting; sprinkle with remaining pecans. Drizzle with caramel topping.
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Pressing down on the cinnamon roll dough in the pan helps the rolls bake together to form layers for your cake.
Don’t care for pecans? Leave them out of the recipe, or switch to sliced almonds instead.
Store leftovers covered in the refrigerator for up to 2 days.
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