Cinnamon Apple Rolls

Combine the raisins and apple juice in a small bowl.

Allow to sit for at least 1 hour. You might want to soak the raisins overnight in the refrigerator.

Grease two 9 inch cake pans. After the dough has risen the first time and has been punched down, divide the dough in half. Roll each portion to a rectangle 9x12 inches.

Brush each rectangle with melted butter. In a small bowl, combine the sugar, cinnamon, and pecans. Stir to mix. Sprinkle this mixture over the buttered dough.

Drain the raisins and sprinkle over the sugar mixture.

Roll the dough jelly-roll fashion, starting with the 12 inch side. Cut into slices 3/4 to 1 inch thick.

Place the slices cut side down in the cake pans. Cover and allow to rise in a warm place for about 45 minutes or until doubled.

Preheat oven to 375 degrees. Pour 1/3 cup of the cream over each pan of rolls.

Bake for 18 to 20 minutes. Remove from the oven and turn the rolls out onto a plate.

Invert onto another plate so that rolls will be upright. Cool slightly.