Shelly's Recipe

CREAMY BUTTER-PECAN CINNAMON ROLLS WITH CHOCOLATE

Category: Quick Breads

1 cup sifted confectioners sugar
1/3 cup whipping cream
1 cup coarsely chopped pecans
2 (14 to 16 oz) loaves frozen sweet roll or white bread dough, thawed
1/2 cup packed brown sugar
1 tbsp ground cinnamon
2 tsp flour
1/4 cup butter, melted
1/2 cup semisweet chocolate pieces
1/2 cup chopped pecans

For topping: In a small bowl, stir together confectioners sugar and whipping cream. Pour into an ungreased 13x9 inch baking dish. Sprinkle the 1 cup coarsely chopped pecans evenly over mixture; set aside.

For filling: In a small bowl stir together brown sugar, cinnamon and flour; set aside.

On a lightly floured surface, roll each thawed loaf of dough into a 12x8-inch rectangle. (If dough becomes difficult to roll out, let it rest a few minutes.) Brush each rectangle with melted butter. Sprinkle each with the brown sugar mixture, chocolate pieces and 1/2 cup chopped pecans. Roll up each rectangle starting from a long side. Seal seams. Cut each roll crosswise into 6 pieces. Arrange pieces, cut side down, in the prepared dish. Cover with a dry towel. Let rise in a warm place till nearly double (45 to 60 minutes). Break any surface bubbles with a greased toothpick.

Bake at 375, for 40 to 45 minutes, or till sides of rolls are browned and center rolls do not appear doughy (do not under bake). If necessary, cover the top with foil for the last 15 to 20 minutes to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.

Note: Topping will turn to a caramel color as the rolls bake.