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Creamy Caramel Pecan Rolls

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  Sifted powdered sugar 1 1⁄4 Cup (20 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Coarsely chopped pecans 1 Cup (16 tbs)
  Frozen sweet roll/White bread dough 16 Ounce, thawed
  Margarine/Butter 3 Tablespoon, melted
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Tablespoon
  Raisins 3⁄4 Cup (12 tbs) (Light / Dark)

1 For topping, in a small mixing bowl stir together powdered sugar and whipping cream. Divide evenly between two 9x1 1/2-inch round baking pans. Sprinkle pecans evenly over sugar mixture.
2 On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted margarine or butter.
3 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 seam and ends to seal. Cut each roll into 10 to 12 slices. Place slices, seam sides down, on sugar mixture in pans. Cover with a towel. Let rise in a warm place until
nearly double (about 30 minutes). (Or, cover with oiled waxed paper, then with plastic wrap. Refrigerate for 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.) Puncture surface bubbles with a greased toothpick before baking. 4 Bake rolls, uncovered, in a 375° oven until 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 of baking to prevent overbrowning. Cool in pans on a wire rack for 5 minutes. Invert onto a serving platter.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4173 Calories from Fat 1634

% Daily Value*

Total Fat 188 g288.9%

Saturated Fat 40.1 g200.4%

Trans Fat 0 g

Cholesterol 165.7 mg55.2%

Sodium 1431.9 mg59.7%

Total Carbohydrates 606 g202.1%

Dietary Fiber 29.7 g118.9%

Sugars 398.4 g

Protein 39 g77.4%

Vitamin A 46% Vitamin C 8.3%

Calcium 69.2% Iron 99.7%

*Based on a 2000 Calorie diet

Creamy Caramel Pecan Rolls Recipe