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Former "Rachael" culinary producer Grant Melton's cinnamon buns couldn't be easier to make. His foolproof shortcut is frozen bread dough. All you need to do is roll it, fill it, cut it and bake it!
Pro Tip from Grant: The night before you plan to make the recipe, place the frozen bread dough on a plate, cover with a kitchen towel and place in the fridge to thaw. Remove from the fridge one hour before starting the recipe to allow the dough to come to room temperature. (This will make it easier to roll out.)
Using a pastry brush, lightly brush an 8-by-8-inch baking pan with melted butter. Add the 1 tablespoon maple syrup to the remaining butter (you should have at least a tablespoon left) and whisk with a fork. Set aside. Place the sugar and cinnamon in a small bowl and combine using a fork. Set aside.
Place the thawed dough on a floured work surface. Using a rolling pin, roll the dough into a rectangle roughly 16 inches long and 8 inches wide. Using the pastry brush, brush the maple-butter mixture onto the dough to evenly coat it. Sprinkle the cinnamon sugar over the top. Starting with the long end, roll the dough into a log. Using dental floss (or a sharp knife), trim 2 inches off both the ends and then cut the log into twelve 1-inch-thick pieces.
Place the cinnamon buns in the buttered baking pan, cover with a kitchen towel and let rise for 1 ½ hours. If making ahead, the buns can be refrigerated at this point and then removed from the fridge 1 ½ hours before baking.
Preheat an oven to 350°F.
When the oven is ready, bake the buns until lightly golden brown on top, 20 to 25 minutes.
While the rolls cool, make the glaze. Whisk together the confectioners' sugar, ¼ cup maple syrup, heavy cream and salt. Drizzle the glaze over the warm buns and top with the chopped pecans.