pat's Recipe

Creamy Caramel-Pecan Rolls

Category: Rolls

Save time and effort by starting with thawed frozen bread dough, then let the rolls rise in the refrigerator overnight.....

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

for topping: In a small bowl stir together powdered sugar and whipping cream. Divide evenly between two 9x1 1/2-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 butter. In a small mixing bowl stir together brown sugar and cinnamon; sprinkle over dough. If desired, top with raisins. Roll up rectangles, jelly-roll style, starting from a long side. Pinch to seal. Cut each into 10-12 slices.
Place rolls, cut side down, atop mixture in pans. Cover with a towel. Let rise in a warm place till nearly double, about 30 minutes. (or, cover with waxed paper, then with plastic wrap. Refrigerate 2 - 24 hrs. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick)
Bake rolls, uncovered, in a 375 degree oven till golden, allowing 20-25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls. If necessary, cover rolls with foil the last 10 minutes to prevent overbrowning. Cool pans 5 minutes on wire rack. Invert onto a serving platter. Serve warm.

makes 20-24 rolls