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For topping, stir together confectioners’ sugar and whipping cream in a small bowl. Pour into an ungreased 12-inch deep-dish pizza pan or a 13-by-9-inch baking pan. Sprinkle pecans evenly over mixture; set aside.
Roll each thawed loaf into a 12-by-8-inch rectangle on a lightly floured surface. Brush with melted butter. Stir together brown sugar and cinnamon in a small bowl; sprinkle over both rectangles. Top each with raisins, if desired. Roll up rectangles, jelly-roll style, starting from a long side. Pinch to seal. Cut each log crosswise into 6 slices. Place slices, cut-side down, on pecan mixture in pan. Cover with a clean kitchen towel. Let dough rise in a warm place until nearly double (about 30 minutes). Meanwhile, preheat oven to 375°F.
Bake the rolls, uncovered, until golden, for 25 to 30 minutes. If necessary, cover with foil during the last 10 minutes of baking to prevent overbrowning. Cool in the pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm.