Tuesday, March 31, 2009

Creamy Caramel-Pecan Rolls

From my Better Homes & Gardens cookbook, 12th ed.

Prep: 25 min. Rise: 30 min. Bake: 20 min. Oven: 375° Makes: 24 rolls

1 ¼ cups sifted powdered sugar

1/3 cup whipping cream

1 cup coarsely chopped pecans

½ cup packed brown sugar

1 tablespoon ground cinnamon

2 16-oz. loaves frozen white bread dough or sweet roll dough, thawed

3 tablespoons butter or margarine, melted

¾ cup raisins (optional) – (I used chocolate chips instead!)

1. Grease two 9x1 ½-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.

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-cinnamon mixture. If desired, sprinkle with raisins/chocolate chips.

3. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place pieces, cut sides down, on topping in pans.

4. Cover; let rise in a warm place until nearly double (about 30 min.). Break any surface bubbles with a greased toothpick.

5. Bake in a 375° oven for 20 to 25 minutes or until golden brown (if necessary, cover rolls with foil the last 10 minutes of baking to prevent over-browning). Cool in pans on a wire rack for 5 minutes. Carefully invert rolls onto a serving platter. Serve warm.

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