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Creamy Caramel-Pecan Rolls




Source of Recipe


Jackie


List of Ingredients




Creamy Caramel-Pecan Rolls


1-1/4 cups sifted powdered sugar
1/3 cup whipping cream
1 cup coarsely chopped pecans
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
2 16-ounce loaves frozen white bread dough or sweet roll dough, thawed
3 tablespoons butter or margarine, melted
3/4 cup raisins (optional)


Recipe




Grease two 9 x 1-1/2-inch round baking pans; set pans aside.

For topping, in a small bowl stir together powdered sugar and whipping cream; divide evenly between prepared baking pans.

Sprinkle pecans evenly over sugar mixture.

In another small bowl stir together brown sugar and cinnamon; set aside.

On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle.

Brush with melted butter; sprinkle with brown sugar-cinnamon mixture.

If desired, sprinkle with raisins.

Roll up each rectangle starting from a long side.

Seal seams.

Slice each roll into 12 pieces.

Place, cut sides down, on topping in pans.

Cover; let rise in a warm place until nearly double (about 30 minutes).

Break any surface bubbles with a greased toothpick.

Bake in a 375 degree f oven for 20 to 25 minutes or until golden brown (if necessary, cover rolls with foil the last 10 minutes of baking to prevent overbrowning).

Cool in pans on a wire rack for 5 minutes.

Carefully invert rolls onto a serving platter.

Serve warm.

Makes 24 rolls.