Pecan Sweet Rolls

You just can't beat the plump Texas pecans that my brother Pat and his wife Laura send us each year. Whether we're all together or apart, each of us feasts on Laura's scrumptious Pecan Sweet Rolls for Christmas morning breakfast.

Serves 8-12 happy people.

1 loaf packaged bread dough

4 tablespoons butter, melted

1/2 cup sugar

2 teaspoons cinnamon

1/4 cup raisins

1/2 cup chopped pecans

Frosting (see below)

1.) On a lightly floured board, roll dough out to a 8 x 12-inch rectangle. Spread dough with 2 tablespoons melted butter. Mix cinnamon, sugar, raisins and nuts. Sprinkle mixture over dough.

2.) Beginning with the 12-inch side, roll tightly in jelly-roll fashion. Cut rolled dough into 12 slices. Place slices in lightly buttered muffin pans or a 9-inch pie pan. Brush tops with melted butter. Let rise until doubled in size. Bake at 375 degrees for 20-15 minutes until light brown.

3.) Turn out pan immediately and let cool. Brush tops with any remaining butter.

Frosting

2 cups powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

1.) Mix ingredients together and spread on rolls.