Sticky Cinnamon Rolls

• 1 1/4 c. confectioners sugar
• 1/2 c. whipping cream
• 1 c. coarsely chopped pecans
• 2 loaves (1 lb. each) frozen white bread dough, thawed
• 3 Tbsp. butter or margarine, melted
• 1/2 c. packed brown sugar
• 1 tsp. ground cinnamon
• 3/4 c. raisins (optional)

1. In a small bowl, combine confectioners sugar and cream.
2. Divide evenly between two greased 9-inch square baking pans.
3. Sprinkle with pecans; set aside.
4. On a floured surface, roll each loaf of bread dough into a 12 x 8-inch rectangle.
5. Brush with butter. Combine brown sugar and cinnamon.
6. Sprinkle over butter.
7. Top with raisins, if desired.
8. Roll up from a long side.
9. Pinch seam to seal.
10. Cut each roll into 12 slices.
11. Place with cut side down in prepared pans.
12. Cover and refrigerate overnight.
13. Remove from the refrigerator.
14. Cover and let rise until doubled, about 2 hours. Cover loosely with foil.
15. Bake at 375u0b0 for 10 minutes.
16. Uncover and bake 8 to 10 minutes longer or until golden brown.
17. Yield:
18. 2 dozen.

confectioners sugar, whipping cream, pecans, loaves, butter, brown sugar, ground cinnamon, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=42146 (may not work)