CREAMY CARAMEL-PECAN ROLLS
Steps:
- For Topping: In a small mixing bowl stir together powdered sugar and whipping cream. Divide evenly between two 9x1 1/2 round baking pans. Sprinkle pecans evenly over sugar mixture. On a lightly floured surface roll each loaf of dough into a 12x8 inch rectangle. Brush with melted margarine or butter. 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 to seal. Cut into 10 12 slices. Place rolls cut side down atop mixture. Cover with a towel. Let rise in a warm place till nearly double, about 30 minutes. (or cover with oiled waxed paper, than with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand covered, 20 minutes at room temperature Puncture any surface bubbles with a greased toothpick) Bake rolls uncovered in a 375 degree oven till 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 to prevent over browning. Cool in pans 5 minutes on wire rack. Invert onto a serving platter. Serve warm.
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