"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sticky Sweet Rolls Recipe

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This recipe for Sticky Sweet Rolls, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Pingree
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves thawed white bread dough (I use My Favorite Roll Dough)
1 c powdered sugar
c whipping cream
1 c coarsely chopped pecans, optional
3 Tbsp butter, melted
c packed brown sugar
1 tsp cinnamon
c raisins, optional

Directions:
Directions:
In a small bowl, mix cream and powdered sugar. Divide evenly between 2 greased 9 square baking pans. Sprinkle with pecans and set aside. In another small bowl, mix brown sugar and cinnamon. Roll out roll dough, on a greased and/or floured surface, to form a 12 x 8 rectangle. Brush dough with melted butter and sprinkle with brown sugar mixture. Top with raisins if desired. Roll up dough on long side. Seal seam and slice dough into 12 rolls. Place cut side down in prepared pans. Cover and refrigerate overnight. Remove from refrigerator and raise, covered, about 2 hours until rolls double. Bake at 375 for 10 minutes. Uncover and bake 8 - 10 more minutes until rolls are golden brown. Let cool for about 10 minutes and turn rolls onto platter to serve.

Personal Notes:
Personal Notes:
**Sometimes I use this technique to make orange rolls. Substitute orange juice for whipping cream and use white sugar and orange zest for brown sugar and cinnamon.

 

 

 

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