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Title: Sticky Cinnamon Rolls
Yield: 24 Servings

Ingredients

  1 1/4 c  confectioner's sugar
    1/2 c  whipping cream
      1 c  pecans; coarsely chopped
      2    (1 lb) Frozen white bread
           -dough; thawed
      3 tb butter or margarine; melted
    1/2 c  packed brown sugar
      1 ts ground cinnamon
    3/4 c  raisins; optional

Instructions

In a samall bowl, combine confectioners' sugar and cream. Divide evenly
between two greased 9" square baking pans. Sprinkle with pecans; set aside.
On a floured surface, roll each loaf of bread dough into a 12x8" rectangle;
brush with butter. Combine brown sugar and cinnamon; sprinkle over butter.
Top with raisins if desired. Roll up from a longside; pinch seam to seal.
Cut each roll into 12 slices; place with cut side down in prepared pans.
Cover and refrigerate overnight. Remove from the refrigerator; cover and
let rise until doubled, about 2 hours. Cover loosely with foil. Bake at 375
F for 10 minutes. Uncover and bake 8-10 more minutes longer or until golden
brown.
Yield: 24 rolls.
Recipe by Mark Clark of Twin Mountain, NH who owns and runs the Fieldsotone
Country Inn. "These are made with convenient frozen bread dough and can be
prepared the night before and baked the next morning."
Taste of Home Magazine, April/May '99, p. 47
MC formatting by bobbi744@acd.net ICQ# 12099532

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Contributor: Taste of Home Magazine, April/May '99, p. 47

Preparation Time: 0:00

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