Carmel-Pecan Rolls

INGREDIENTS:

• 1 ¼ cup powdered sugar
• 1/2 cup whipping cream
• 1 cup chopped pecans
• 2-14 ounces frozen bread dough's
• 3 teaspoons melted butter/margarine
• 1/2 cup packed brown sugar
• Raisins

DIRECTIONS:

Topping:

1. Mix powdered sugar and whipping cream.
2. Divide and pour into two 9 ½ round baking pans.
3. Sprinkle pecans on top.

Rolls:

1. Roll each loaf of dough into 12 x 8 rectangle.
2. Brush with melted butter/margarine.
3. Sprinkle mixture of cinnamon, brown sugar, and raisins on top.
4. Roll jelly-roll style, sealing ends.
5. Cut each in 10 to 12 slices and place rolls on top of whipping cream mixture.
6. Cover with a towel and let rise until nearly double (about 30 minutes) or cover with oiled waxed paper and refrigerate 2 to 24 hours.
7. If refrigerated, before baking, let stand 20 minutes, then pop any surface bubbles with toothpick.
8. For un-chilled rolls, bake at 375 degrees for 20 to25 minutes.  For chilled rolls, bake at 375 degrees for 25 to 30 minutes.

NOTE: You may need to cover the rolls with foil for the last 10 minutes to prevent over baking. Cool in pans set on wire rack for 5 minutes. Invert on serving platter. Serve warm.

December 30, 2009