The Creamy Caramel Pecan Rolls Recipe
1 1/4 cups 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 sweet rolL or white bread dough, thawed
3 tabLespoons butter, melted
3/4 cup light or dark raisins (optional)
1. Generously grease two 9x1 1/1-irich round baking pans. Line bottoms with a circLe of parchment paper or nonstick foil; set pans aside. For topping, in a smaLL bowL, stir together powdered sugar and whipping cream. Divide the mixture evenly between prepared baking pans, spreading gently. SprinkLe pecans evenly over sugar mixture.
2. 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 mixture. If desired, sprinkle with raisins.
3. 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.
4. Cover; let rise in a warm place until nearly double in size (about 60 minutes). Break any surface bubbles with a greased toothpick. Bake in a preheated 375°F oven for 20 to 25 minutes or until roLLs sound holLow when gentLy tapped (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. Loosen edges and carefuLly invert rolls onto a serving platter. Spoon on any nut mixture remaining in pan. Serve warm.
Makes 24 rolls.
|Creamy Caramel Pecan Rolls Recipe|