MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Caramel-Pecan Rolls
Categories: Breads, Nuts, Fruits, Dairy
Yield: 24 Servings
1 1/4 c Sifted powdered sugar
1/3 c Whipping cream
1 c Coarse chopped pecans
1/2 c Packed brown sugar
1 tb Ground cinnamon
22 oz (2 loaves) white bread or
- sweet roll dough; thawed
3 tb Butter; melted
3/4 c Raisins
Grease two 9" x 1 1/2" 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.
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. Sprinkle with raisins.
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.
Cover; let rise in a warm place until nearly double
(about 30 minutes). Break any surface bubbles with a
greased toothpick.
Bake in a 375ºF/190ºC 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.
FROM THE TEST KITCHEN: 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.
Makes: 24 rolls
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
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... Western Canada is too far from anywhere to be relevant.
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