Creamy Caramel-Pecan Rolls

Serves 12

1-1/4 cups sifted powdered sugar
1/3 cup whipping cream
1 cup coarsely chopped pecans
1/2 cup packed brown sugar
1 Tablespoon cinnamon
2 (16 oz.) loaves frozen white bread dough or sweet roll dough, thawed
3 Tablespoons butter, melted

Grease 2 9" round cake pans; set aside. For topping, in a small bowl stir together the powdered sugar and whipping cream; divide evenly between the two pans. Sprinkle pecans evenly over the mixture.

In another bowl stir together the brown sugar and cinnamon; set aside. On a lightly floured surface, roll each loaf into a 12x8" rectangle. Brush with the melted butter; sprinkle with the cinnamon mixture.

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

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

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

NOTE: To make this recipe ahead of time, prepare as above. Do not let the rolls rise. Instead, cover the pans in plastic wrap and refrigerate 2-24 hours. Before baking, let the chilled rolls stand, uncovered, for 30 minutes at room temperature. Uncover and bake the chilled rolls for 25-30 minutes or until golden brown. Continue as directed above.

This recipe comes from, "Better Homes and Gardens" cookbook.