Sticky Cinnamon Rolls

By Meisje

Ingredients

• 1-1/4 C confectioners' sugar
• 1/2 C whipping cream
• 1 C coarsely chopped pecans
• 2 loaves (1 lb. each) frozen white bread dough,
• thawed
• 3 Tbl. butter or margarine, melted
• 1/2 C packed brown sugar
• 1 tsp. ground cinnamon
• 3/4 C raisins, optional

Details

Servings 24

Preparation

Step 1

In a small bowl, combine confectioners' sugar and cream. Divide evenly between two greased 9-in. square baking pans. Sprinkle with pecans; set aside. On a floured surface, roll each loaf of bread dough into a 12-in.x 8 in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Top with raisins if desired. Roll up from a long side; pinch seam to seal. cut each roll into 12 slices; place with cut side down in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator; cover and let rise until doubled, about 2 hours. Cover loosely with foil. Bake at 375 for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown.