Add a tropical accent to a favorite brunch offering. These are perfect for Easter.
Recipe and photo courtesy of the National Mango Board.
Cook Time: 20-25 minutes
Makes 12 servings.
Ingredients:
1 1/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 cup softened butter, divided*
1 large ripe mango, peeled, pitted and chopped
1/2 cup macadamia nuts, chopped
1 loaf frozen bread dough, thawed
Instructions:
1. Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside.
2. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter.
Serving Tips: Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.
* Michelle recommends substituting butter with tub butter spread with canola oil, to reduced saturated fat content.
Michelle works closely with the National Mango Board.
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Mango Macadamia Caramel Rolls
By Published: April 18, 2011
- Yield: 12 servings (12 Servings)
- Cook: 20-25 mins
Add a tropical accent to a favorite brunch offering. These are perfect for Easter.
Ingredients
- 1 1/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup softened butter divided*
- 1 large ripe mango peeled, pitted and chopped
- 1/2 cup macadamia nuts chopped
- 1 loaf frozen bread dough thawed
Instructions
- Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside.
- Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter.
- Serving Tips: Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.
- * Michelle recommends substituting butter with tub butter spread with canola oil, to reduced saturated fat content.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.