Cinnamon Rolls from Angel Biscuit Dough

INGREDIENTS:

• 1 Pound of Angel Biscuit Dough
• 1/2 Cup Dark Brown Sugar
• 8 Tablespoons Soft Unsalted Butter
• 2 Heaping Tablespoons Sour Cream
• 2 Teaspoons Ground Cinnamon
• 2 Teaspoons Vanilla
• 1/4 Teaspoon Grated Nutmeg
• 1/4 Teaspoon Ground Cloves
• 1/4 to 1/2 Cup Finely Chopped Pecans (Optional)

INSTRUCTIONS:

1. Roll it out as thin as you can get it.
2. Spread on a layer of filling
3. Add chopped nuts
4. Roll it up.
5. Cut in 1.25” thick disks
6. Leave ½” space between them in a cast iron skillet.
7. Cook 25 minutes until nice and brown.
8. Glaze in 2 coats. Let the first soak in and cool before adding second layer.   Glaze can be a mixture of powdered sugar and water or a more complex cookie type glaze.