"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Caramel Sweet Rolls, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c packed brown sugar 1/3 cup heavy whipping cream 1/4 c chopped walnuts 1 tube refrigerated breadsticks 2 tbsp sugar with 1 tsp cinnamon
Combine brown sugar and cream until sugar is dissolved. Spread in greased 8 inch square baking dish. Sprinkle with nuts. Unroll breadstick dough but do not separate. Combine sugar and cinnamon and sprinkle over dough. Reroll, starting with short end. Cut along breadstick scored lines. Place cut side down in pan. Bake 350 for 25-30 minutes or until golden brown. Cool 1 minute before inverting onto serving plate . Serve warm
Unroll dough into 2 rectangles and spread with butter and sprinkle with sugar/cinnamon mix. Separate along breadstick lines and roll each breadstick in a pinwheel, making a cinnamon roll and place in buttered pan. Bake as above and ice with vanilla icing for a regular cinnamon roll.
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