Ingredients
1 1/4 cups sifted powdered sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans
2 14 to 16 ounce loaves frozen sweet or white bread dough thawed
3 tablespoons butter melted
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup light or dark raisins
Preparation
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. On alightly floured surface roll each loaf of dough into a 12x8 inch rectangle pan. Brush with melted butter. 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 longside. Pinch to seal. Cut each into 10 to 12 slices. Place rolls out side down, atop mixture. Cover with a towel. Let rise in a warm place till nearly double about 30 minutes (or cover with oiled wax paper then with plastic wrap refrigerate 2 to 24 hours, Before baking let chilled rolls stand covered 20 minutes at room temperture. Puncture any surface bubbles with a greased toothpick) Bake rolls uncovered in a 375 degree oven till golden brown about 20 to 25 minutes. If necessary cover rolls with foil the last 10 minutes to prevent overbrowning. Cool in pans 5 minutes on wire rack. invert onto a serving platter. Serve warm.
