Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Generously grease two 9-inch round baking pans. Line bottoms with parchment paper or nonstick foil; set pans aside. For topping, combine confectioners' sugar and cream in a small bowl. Divide topping between the prepared pans, gently spreading to edges. Sprinkle with pecans.
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 rectangles with melted butter, leaving 1 inch unbrushed along one of the long sides. Sprinkle with brown sugar mixture and, if desired, raisins.
Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Cut each rolled rectangle into 12 slices; arrange in the prepared pans. Cover and let rise in a warm place until nearly double in size (about 1 hour).
Preheat oven to 350°F. Break any surface bubbles on dough with a greased toothpick. Bake about 30 minutes or until golden brown. If necessary, cover with foil during the last 15 minutes to prevent overbrowning.
Cool in pans on wire racks for 5 minutes. Loosen edges and carefully invert rolls onto serving plates. Spoon any nut mixture remaining in pans over rolls. Serve warm.