Tuesday, January 1, 2008

Monkey Bread Rolls

1/2 of a 34.5 oz package frozen cinnamon sweet roll dough (or frozen orange sweet roll dough) (6 rolls)
1/3 C chopped pecans
1/4 C butter or margarine, melted
1/2 C sugar
1/4 C caramel-flavored ice cream topping
1 T maple-flavored syrup

1 Place frozen rolles about 2 inches apart on a large greased baking sheet. (Save frosting packets for a later use) Cover rolls with plastic wrap, refridgerate overnight to let dough thaw and begin to rise.

2 Preheat oven to 350 F. Generously greaes 12 21/2 in muffin cups. Divide pecans evenly among muffin cups; set aside.

3 Cut each roll into four pieces. Dip each roll in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining butter; sprinkle with any remaining sugar. In a small bouwl stir together caramel and syrup and drizzle over rolls.

4 Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a large platter. Cool slightly. Serve warm. Makes 12 rolls.

Per roll: 252 cal., 12 g total fat (4 g sat. fat.), 11 mg chol., 373 sodium, 36 g carbo., 0 g fiber, 2 g protein.

Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA

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