1 tube Pillsbury Grands Cinnamon Rolls (discard icing)
(NOTE:The “grands” roll out very easily and are best suited to this recipe. You can use the small rolls, but they will not roll out as easily or cleanly. If you use the small rolls, do not cut them in half before rolling out.)
1 cup butter, melted, plus more if needed
½ cup finely chopped pecans
6 tablespoons brown sugar
½ cup raisins
Preheat oven to 350ºF.
Melt 4 tablespoons of the butter, and pour it in a glass baking pan. Set the pan aside.
On a cutting board, unroll the cinnamon rolls one at a time and cut each in half. (Do not cut in half if using small cinnamon rolls.)
Melt 4 more tablespoons of the butter, and brush inside all of unrolled dough with the melted butter. Then, spread pecans, brown sugar and raisins on top of the buttery dough. Roll each dough back into a bun shape, and place on top of the melted butter in the glass baking pan, packing them closely in the pan.
Lightly brush the tops of all rolls with remaining melted butter, melting more if needed, and sprinkle lightly with brown sugar. Place in preheated oven and bake for 20 minutes.