Cinnamon-Raisin Rolls

1. 1

   Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.

2. 2

   Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle raisins and pecans evenly over brown sugar mixture.

3. 3

   Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.

4. 4

   Bake at 375u00b0 for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.

5. 5

   Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.