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Mall-Style Giant Caramel Pecan Rolls

3 loaves Bridgford Frozen Ready-Dough®, thawed
Filling:
¼ cup melted butter or margarine, divided use
½ cup sugar
½ cup brown sugar
1 tsp cinnamon
½ cup walnuts (optional)
½ cup raisins
Topping:
3/4 cup light brown sugar
1½ cups finely chopped pecans
½ cup melted butter or margarine
¼ cup light Karo syrup or honey

Follow recipe for “Mall-Style” Cinnamon Rolls with following substitutions: Before placing slices of cinnamon roll dough in greased 13 x 9 inch pan, evenly sprinkle 3/4 cup light brown sugar, 1½ cups finely chopped pecans, 1/2 cup melted butter or margarine, and ¼ cup light Karo syrup or honey in bottom of pan. Place the 9 slices of cinnamon roll dough on top of sugar/nut mixture. The rolls will be touching on all sides. Brush tops of dough with remaining 2 tablespoons of melted butter. Let rise until rolls are puffy and fill the entire pan (approximately 60 minutes in a warm area). Place the 13 x 9 inch pan of caramel pecan rolls on cookie sheet to protect bottom of oven from caramel dripping over. Bake at 375° for 40-50 minutes. Remove from oven and immediately invert pan of rolls onto wire rack so that the caramel topping is on top of the rolls (be careful, syrup is very hot!)

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