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Grease two 9-inch round baking pans; set pans aside. Stir together powdered sugar and whipping cream in a small bowl; 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 12-by-8-inch rectangle. Brush with melted butter (or margarine); sprinkle with brown sugar-cinnamon mixture. If desired, 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 375°F 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.