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

1. 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.

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 12×8-inch rectangle. Brush with melted butter; sprinkle with brown sugar-cinnamon mixture. If desired, sprinkle with raisins.

3. 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.

4. Cover and let rise in a warm place until nearly double to size (about 30 minutes). Break any surface bubbles with a greased toothpick.

5. 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.

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