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  tablespoon ground cinnamon
• 2  16-ounce loaves frozen white bread dough or sweet roll dough, thawed
• 3  tablespoons butter or margarine, melted
• 3/4  cup raisins (optional)

Directions

1. Grease two 9 x 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 12x8-inch rectangle. Brush with melted butter; sprinkle with brown sugar-cinnamon mixture. If desired, sprinkle with raisins.

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

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

5. Bake in a 375 degree f oven for 20 to 25 minutes or until golden brown (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. Carefully invert rolls onto a serving platter. Serve warm. Makes 24 rolls.

Make-Ahead Directions: Prepare as above through step 3. Cover with oiled waxed paper, then with plastic wrap. Refrigerate for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake chilled rolls for 25 to 30 minutes or until golden brown. Continue as directed.