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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel-Pecan Rolls Recipe

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This recipe for Caramel-Pecan Rolls is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/4 cups powdered sugar
1/3 cup whipping cream
1 cup chopped pecans (optional)
1/2 cup packed brown sugar
1 tbsp. cinnamon
2 16oz. loaves frozen white bread dough, thawed
3 tbsp. butter or margarine
3/4 cup raisins (optional)
Directions:
Directions:
Grease 2, 9x1-1/2 inch round baking pans; set pans aside. In a bowl stir together powdered sugar and whipping cream; divide evenly between prepared baking pans. Sprinkle pecans over sugar mixture. In another 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 with melted butter; sprinkle with brown sugar-cinnamon mixture and raisins. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place pieces 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 º oven for 20 minutes or until golden brown (if necessary, cover rolls with foil the last 10 minutes of baking to prevent over-browning.) Cool in pans on a wire rack for 5 minutes. Carefully invert rolls onto a serving platter.
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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