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CARMEL PECAN ROLLS




List of Ingredients



• TOPPING:
  
• 2/3 CUP SIFTED CONFECTIONERS' SUGAR
  
• 2/3 CUP DARK BROWN SUGAR
  
• 1/2 CUP WHIPPING CREAM
  
• 1 TEASPOON VANILLA
  
• NO STICK COOKING SPRAY
  
• 1 CUP COARSELY CHOPPED PECANS
  
• ROLLS:
  
• 1 CUP RAISINS
  
• 1/3 CUP BRANDY
  
• 2 ( 1 POUND) LOAVES FROZEN SWEET OR WHITE BREAD DOUGH, THAWED, BUT NOT DOUBLED IN SIZE
  
• 1/4 CUP MELTED BUTTER
  
• 1/2 CUP DARK BROWN SUGAR
  
• 1 TEASPOON CINNAMON
  
• 1/2 TEASPOON GROUND NUTMEG, OPTIONAL
  






Instructions



1. PREHEAT OVEN TO 375°. SPRAY TWO 9" ROUND CAKE PANS WITH COOKING SPRAY.
   
2. IN A MEDIUM BOWL, STIR TOGETHER SUGARS, WHIPPING CREAM AND VANILLA. EVENLY DIVIDE MIXTURE BETWEEN THE PANS AND SPRINKLE WITH PECANS, SET ASIDE.
   
3. IN A SMALL BOWL, SOAK RAISINS IN BRANDY FOR 30 MINUTES, SET ASIDE AND STIR OCCASIONALLY. SET ASIDE.
   
4. ON A FLOURED SURFACE, ROLL EACH LOAF INTO A 12 X 8 X 1/4" RECTANGLE. GENEROUSLY BRUSH EACH SHEET OF DOUGH WITH MELTED BUTTER.
   
5. IN A SMALL BOWL COMBINE TOGETHER THE BROWN SUGAR, CINNAMON AND NUTMEG. SPRINKLE OVER DOUGH, SPRINKLE WITH SOAKED RAISINS. ROLL UP RECTANGLES JELLY ROLL STYLE STARTING WITH LONG EDGES. PINCH DOUGH TO SEAL.
   
6. CUT EACH INTO 12 SLICES. PLACE ROLLS CUT SIDE DOWN IN CAKE PANS. COVER WITH TOWELS AND LET RISE IN A WARM PLACE FOR 30 MINUTES OR UNTIL NEARLY DOUBLED IN SIZE.
   
7. BAKE UNCOVERED FOR 15 TO 20 MINUTES. ( COVER PANS WITH FOIL TO PREVENT OVERBROWNING) BAKE AN ADDITIONAL 10 MINUTES. COOL IN PANS 7 MINUTES.
   
8. INVERT ONTO SERVING PLATE. SERVE WARM
   
   
9. 24 BUNS
   






Final Comments


YUM, YUM.