Mango Macadamia Caramel Rolls Recipe

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 Michelle Dudash, Chef and Registered Dietitian Nutritionist 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

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.
  3. Serving Tips: Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.
  4. * Michelle recommends substituting butter with tub butter spread with canola oil, to reduced saturated fat content.

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