Chocolaty Butter-Nut Cinnamon Rolls

1. For topping, in a medium bowl stir together powdered sugar and whipping cream until smooth. Divide mixture between two 2-quart rectangular or square baking dishes. Sprinkle the 1 cup chopped nuts evenly over mixture in baking dishes; set aside.

2. For filling, in a small bowl stir together brown sugar, flour, and cinnamon; set aside.

3. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle (if dough is difficult to roll out, let it rest a few minutes and try again). Brush dough rectangles with melted butter. Sprinkle filling, 1/2 cup of the chocolate pieces, and the 1/2 cup chopped nuts evenly over each rectangle. Roll up each rectangle, starting from a long side. Pinch dough to seal seams. Slice each rolled rectangle into 6 equal pieces. Arrange six pieces, cut sides down, in each prepared dish. Cover; let rolls rise in a warm place until nearly double in size (30 to 45 minutes). Use a greased toothpick to break any surface bubbles.

4. Preheat oven to 375°F. Bake in the preheated oven for 30 to 35 minutes or until sides of rolls are brown and center rolls do not appear doughy (do not underbake*). If necessary to prevent overbrowning, cover loosely with foil during the last 15 to 20 minutes of baking. Cool in dishes on wire racks for 5 minutes; remove from dishes.

5. In a small saucepan combine the remaining 1/2 cup chocolate pieces and the shortening. Cook and stir over low heat until chocolate is melted and smooth; drizzle over cinnamon rolls. Serve warm.

*Note:

1. The topping will turn to a caramel color as the rolls bake. If you pick up the baking dish, you should see the topping underneath the rolls appear caramel colored when the rolls are done.