Creamy Caramel Pecan Rolls Recipe
Ingredients
| Powdered sugar | 1 1/4 Cup (16 tbs), sifted | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), coarsely chopped | |
| 2 14- to 16-ounce loaves frozen sweet roll or white bread dough, thawed | ||
| Butter margarine | 3 Tablespoon, melted | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 Tablespoon | |
| 3/4 cup light or dark raisins (optional) | ||
Directions
1 For topping, in a small mixing 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.
2 On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted margarine or butter.
3 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 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. 4 Bake rolls, uncovered, in a 375° 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.
2 On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted margarine or butter.
3 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 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. 4 Bake rolls, uncovered, in a 375° 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.
Chef
