Sticky Rolls
By Kathy Hay | Lenexa Centennial
Sticky Rolls take longer to make, so plan ahead and you will be happy with the results. Thaw the dough all day or overnight in the refrigerator. you can bake these rolls in round baking pans, too. Be sure to grease the pan well. If you don't have heavy whipping cream, half and half would work, too.

1 1/4 cups confectioners sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans
2 loaves (1 pound each) frozen bread dough, thawed
3 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 cup raisins, optional

In a small bowl, combine confectioners sugar and cream. Divide evenly between two greased 9-inch square baking pans. Sprinkle with pecans; set aside.
On a floured surface, roll each loaf of bread dough into a 12-by-8-inch rectangle; brush with butter. Top with raisins if desired. Roll up from a long side, and 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 two hours. Cover loosely with foil. Bake at 375 degrees for 10 minutes. Uncover and bake eight to 10 minutes longer or until golden brown.