Carmel Pecan Rolls
- 1 1/4 c. sifted powdered sugar
- 1/2 c. whipping cream
- 3/4 c. pecan pieces
- 2 (16 oz.) loaves frozen sweet roll or white bread dough, thawed
- 3 T. butter, melted
- 1/2 c. packed brown sugar
- 1 T. ground cinnamon
- 3/4 raisins (opt)
For topping, stir together powdered sugar and whipping cream in a small bowl. Pour into an ungreased 12 inch deep pizza pan or 13 x 9 x 2 inch baking pan. Sprinkle pecans evenly over mixture; set aside.
Roll each thawed loaf into a 12 x 8 inch rectangle on a lightly floured surface. Brush with melted butter. Stir together brown sugar and cinnamon in a small bowl; sprinkle over both rectangles. Top each with raisins, if desired. Roll up rectangles, jelly-roll style, staring from a long side. Pinch to seal. Cut each log crosswise into 6 slices. Place slices, cut side down, atop pecan mixture in pan. Cover with a towel. Let dough rise in a warm place until nearly double (about 30 min.)
Bake in375 deg. oven, uncovered, until golden brown, allowing 25-30 min. for unchilled rolls and 30-35 min for chilled rolls. If necessary, cover rolls with foil the last 10 min of baking to prevent over browning. Cool in pan on a wire rack for 5 min. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.
Making ahead tip: Cover with oil waxed paper, plastic wrap them. Refrigerate 2-24 hours. Before baking, let the shaped rolls stand, covered for 20 min. at room temp. Remove towel or wrapping. Puncture any surface any surface bubbles with a greased toothpick.