Preheat oven to 375°F. In a bowl, pour hot cider over raisins to plump. Let sit 5 minutes. Drain. Unfurl cinnamon rolls. Place two strips next to each other, pinching seams to create one wide strip. Sprinkle bottom half with raisins and pecans. Fold over; press to seal. Twist dough into a circle. Seal ends. Repeat with remaining rolls. Bake cakes a few inches apart on a tray, 17–20 minutes. Ice them while they’re warm; sprinkle with sugar crystals.