Shannon's Good Morning Caramel Rolls
Save time by using thawed frozen bread dough {Rhodes} then let rise overnight in the fridge
Topping:
1 1/4 cups sifted powdered sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans
2 14-16oz loaves frozen bread dough, thawed
3 Tbsp butter or margarine, melted
1/2 cup packed brown sugar
1 Tbsp ground cinnamon
3/4 cup rains {optional}
For topping, in a small bowl stir together powdered sugar & whipping cream. Divide evenly between two 9inch round baking pans. Sprinkle pecans evenly over sugar mixture.
On a lightly floured surface roll each loaf of dough into 12x8 inch rectangle. Brush with melted butter. In small mixing bowl stir together brown sugar & cinnamon; sprinkle over dough. Top with raisins, if desired.
Roll up rectangles, jelly roll style, starting from long side. Pinch to seal. But each log into 10-12 pieces.
Place rolls onto of sugar mixture in pans. Cover with fowl & let rise in a warm place till nearly doubled, about 30 minutes. OR Cover with wax paper than plastic wrap-Refridgerate 2-14 hours. Before baking, let chilled rolls stand covered 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick.
Bake rolls, uncovered, 375* till golden, allowing 20-25minutes for unchilled rolls, 25-30 minutes for chilled rolls.
If necessary cover rolls with foil last 10 minutes to prevent over browning.
Cool in pans 5 minutes. Invert on serving platter. Serve warm. Or drop them by your neighbors house in the early morning for a sweet surprise!
Makes 20-24 rolls.
