Ingredients for Mango Macadamia Caramel Rolls
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Ground Allspice
- 2 tablespoons (1 ounce) softened unsalted butter
- 1/2 cup mango puree (from about 1 large mango)
- Macadamia Nuts
- 1 (1 pound) package frozen bread dough, thawed
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How to Make Mango Macadamia Caramel Rolls
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking pan.
- In a small bowl, combine 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground allspice.
- In a medium saucepan, combine 1 cup of the brown sugar mixture with 6 tablespoons (3 ounces) unsalted butter.
- Cook over low heat for 5 minutes, stirring frequently, until butter is melted and sugar is slightly dissolved.
- Stir in 1/2 cup mango puree (from about 1 large mango) and cook for 2-3 minutes more, or until the brown sugar is fully dissolved and the mixture is slightly thickened.
- Pour the mango caramel mixture into the prepared baking pan and sprinkle evenly with 1/2 cup chopped macadamia nuts.
- Set aside.
- On a lightly floured surface, roll out the thawed frozen bread dough into a 12x12 inch square.
- Spread 2 tablespoons (1 ounce) softened unsalted butter evenly over the dough.
- Sprinkle the remaining brown sugar mixture evenly over the buttered dough.
- Tightly roll the dough into a log, starting from a long edge.
- Pinch the seam to seal.
- Cut the dough into 1-inch thick slices.
- Place the slices cut-side up in the prepared baking pan.
- Cover the pan and let the rolls rise in a warm place for about 1 hour, or until doubled in size.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Let the rolls stand in the pan for 5 minutes before inverting onto a serving platter.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
27g
Carbs
8g
