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Creamy Caramel-Pecan Rolls




Source of Recipe


Internet


List of Ingredients




1 1/4 cups sifted powdered sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans
2 - 14- to 16-ounce loaves frozen sweet roll or white bread dough, thawed
3 tablespoons margarine or butter, melted
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup light or dark raisins (optional)

Recipe



For topping, in a small mixing bowl stir together powdered sugar and whipping cream. Divide evenly between two 9xl1/2-inch round baking pans. Sprinkle pecans evenly over sugar mixture.

On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted margarine or butter.

In a small mixing bowl stir together brown sugar and cinnamon; sprinkle over dough. If desired, top with raisins. Roll up rectangles, jellyroll style, starting from a long side. Pinch seam and ends to seal. Cut each roll into 10 to 12 slices. Place slices, seam sides down, on sugar mixture in pans. Cover with a towel. Let rise in a warm place until nearly double (about 30 minutes). (Or, cover with oiled waxed paper, then with plastic wrap. Refrigerate for 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)Puncture surface bubbles with a greased toothpick before baking.

Bake rolls, uncovered, in a 375º oven until golden brown, allowing 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls. 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. Invert onto a serving platter. Serve warm. Makes 20 to 24 rolls.

Nutrition facts per roll: 227 calories, 10g total fat (3g saturated fat), 31mg cholesterol 95mg sodium, 31g carbohydrate, 1g fiber, 4g protein.