Ingredients
- 1 c. sifted powdered sugar
- 1/3 c. whipping cream
- 1 c. coarsely chopped pecans
- 1/2 c. packed brown sugar
- 1 Tb. ground cinnamon
- 2 tsp. flour
- 2 (14-16 oz.) loaves frozen sweet roll dough, thawed
- 1/4 c. butter , melted
- 1/2 c. semisweet chocolate chips
- 1/2 c. chopped pecans
Preparation
Step 1
1. In a bowl, stir together powdered sugar and cream. Pour into an ungreased 3-qt. rectangle baking dish (13x9x2"). Sprinkle the 1 cup pecans over powdered sugar mixture.
2. For filling: In another bowl, stir together brown sugar, cinnamon, and flour; set aside.
3. On a lightly floured surface, roll each thawed loaf of dough into a 12x8" rectangle. (If dough become difficult to roll out, let it rest a few minutes.) Brush melted butter over dough rectangles. Sprinkle with the brown sugar mixture, chocolate pieces, and the 1/2 c. chopped pecans. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each roll crosswise into six pieces. Arrange pieces, cut sides down, in the prepared baking dish. Cover and let rise in a warm place until nearly double in size (45-60 minutes).
4. Preheat oven to 375 degrees. Break any surface bubbles witha greased toothpick. Bake for 40-45 minutes or until sides of rolls are browned and center rolls do not appear doughy ( do not underbake). If necessary to prevent overbrowning, cover with foil for the last 15-20 minutes of baking. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm.
To Bake Ahead: Prepare and bake rolls as directed; cool completely. Place in a freezer bag and seal or wrap in heavy foil. Freeze for up to 3 months. Thaw at room temperature for 1 hour before serving.