Ingredients:
1 Cup dark raisins
1/3 Cup brandy
2 (1 lb.) loaves frozen sweet or white bread dough, thawed, but do
not double in size.
Topping
2/3 Cups each; sifted powdered sugar and dark brown sugar
1/2 Cup whipping cream
1 Teaspoon vanilla
Wesson No-Stick Cooking Spray
1 Cup coarsely chopped pecans
Rolls
1/4 Cup Wesson Best Blend Oil 1/2 Cup packed dark brown sugar 1 Tablespoon
ground cinnamon 1/2 Teaspoon ground nutmeg
Method:
In a small bowl, soak raisins in brandy while dough is thawing; set
aside and stir occasionally.
Topping
In a mixing bowl, stir together sugars, whipping cream and vanilla.
Spray two 9 x 1 1/2-inch round cake pans with Wesson Cooking Spray. Evenly divide mixture into pans and sprinkle with pecans; set aside.
Rolls
On a floured surface, roll each loaf into a 12 x 8 1/4-inch rectangle.
Generously brush each sheet of dough with Wesson Oil. In a small bowl, mix together sugar, cinnamon and nutmeg. Sprinkle over dough; top with soaked raisins. Roll up rectangles jelly-roll style starting with the long edge. Pinch dough to seal. Cut into 12 slices.
Place rolls, spiral side down, in cake pans. Cover with towels and let rise in a warm place for 30 minutes or until nearly doubled in size.
Preheat oven to 375 degrees. Bake, uncovered for 15 to 20 minutes. Cover pans with foil to prevent over browning and bake an additional 10 minutes. Cool in pans 7 minutes. Invert onto serving plate. Best when served warm.
Makes 24 rolls.
***TIP***: There's no reason to rise before the rooster crows to make these pecan rolls. Thaw the bread dough before making dinner the night before. Just before you go to bed, make the rolls, cover and let rise in refrigerator overnight. In the morning, pull them out a half hour before baking.