Serves: 16
Total Calories: 210
Roll dough out on a lightly-floured surface to a 15 x 8-inch rectangle. Spread with butter and sprinkle with combined granulated sugar and cinnamon. Roll tightly starting from the long side of the rectangle as for jelly roll seal edge. Cut into 16 to 20 rolls.
Combine brown sugar and whipping cream. Spread in an ungreased 13 x 9-inch baking pan. Sprinkle with pecans and place rolls over pecans, cut side down and let rise in a warm place, free from drafts, until doubled, about 45 to 50 minutes. Bake in a preheated 400° F oven for 20 to 25 minutes or until golden brown. Allow to cool slightly before removing from pan invert onto wire racks over waxed paper.
This Caramel Cream Rolls recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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