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)
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.
Make-Ahead Directions: Prepare as above through step 3. Cover with oiled waxed paper, then with plastic wrap. Refrigerate for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake chilled rolls for 25 to 30 minutes or until golden brown. Continue as directed.