Categories: Breakfast
Ingredients
- 1 1/4 cups sifted powdered sugar
- 1/3 cup whipping cream
- 1 cup coarsely chopped pecans
- 1/2 cup packed brown sugar
- 1 tbsp. ground cinnamon
- 2- 16 oz. loaves frozen white bread dough, thawed
- 3 tbsp. butter, melted
- 3/4 cup raisins
Directions
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Grease two 9×1 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.
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In another small bowl, stir together brown sugar and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12×8-inch rectangle. Brush with melted butter; sprinkle with brown sugar-cinnamon mixture. If desired, sprinkle with raisins.
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Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices, cut sides down, on topping in pans.
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Cover and let rise in a warm place until nearly double to size (about 30 minutes). Break any surface bubbles with a greased toothpick.
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Preheat oven to 375. Bake for 20-25 minutes or until golden. If necessary to prevent overbrowning, cover rolls loosely with foil for the last 10 minutes of baking. Cool in pans on wire racks for 5 minutes. Carefully invert rolls onto platters. Serve warm.