24 Rhodes white yeast dinner rolls
⅔ cup brown sugar
2 teaspoons cinnamon
½ cup butter or margarine, melted
½ cup pecans, chopped
Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half. In a medium bowl, mix brown sugar, cinnamon and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in sprayed bundt pan. Cover with sprayed plastic wrap. Let rise until double in size (2-3 hours). Remove wrap. Bake at 350 F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
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