1 (24 ounce) package Bridgford Parkerhouse Style Rolls
1/2 cup melted unsalted butter
1 cup granulated sugar
1 tablespoon ground cinnamon
1 cup dark raisins
1 cup chopped pecans
Caramel-y topping:
1/2 cup unsalted butter
1/2 cup firmly packed brown sugar
Buttermilk Glaze:
1 cup powdered sugar
1 tablespoon vanilla extract
1 to 2 tablespoons buttermilk
Let dough completely thaw and rise in refrigerator overnight. Coat a 12 inch cast iron skillet with some of the melted butter. Sprinkle about a tablespoon of sugar/cinnamon mixture in the bottom of the pan and sprinkle half of the raisins and nuts over the sugar. Mix together remaining cinnamon sugar. Pinch off pieces of dough and roll into one inch balls. Dip dough balls in melted butter and roll in sugar/cinnamon. Place in skillet. Complete with remaining dough. If any butter or sugar mixture remains, throw it on the top of the dough balls. Scatter the remaining half of raisins and pecans over dough balls. Cover and let rise in a warm place for at least one hour OR cover with aluminum foil and store in refrigerator overnight. Topping: Place in a small skillet over medium high heat. Cook, stirring frequently, until sugar is melted and mixture starts to gently bubble. Pour over tops of dough balls. Bake in a 350 degree preheated oven for 40 minutes or until tops are browned. Remove from oven. Buttermilk glaze: Add powdered sugar, vanilla and one tablespoon buttermilk to a small bowl. Stir until combined. Add additional tablespoon of buttermilk if needed to make glaze smooth and pourable. Glaze the bread while it’s still hot. Serve warm.