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Ingredients
- FILLING:
- 1 box of Hot Roll Mix (I use Duff's Hot Roll Mix)
- 2 small individual size boxes of Raisins (about 3 oz total)
- 1/4 cup of sugar (white or brown - option)
- 1 teaspoon of Cinnamon (adjust per your taste)
- 1/2 teaspoon of Nutmeg (adjust per your taste)
- 1/4 teaspoon Allspice (adjust per your taste)
- 1/2 cup of pecans coarsely chopped
- 1 to 2 tablespoons of butter
- dried cranberries (like Ocean Spray Craisins) - option
- chocolate bits - option
- TOPPING:
- 1 cup powder sugar
- lemon juice to mix with the sugar - option
- lime juice to mix with the sugar - option
- water - option
Details
Preparation time 30mins
Cooking time 150mins
Preparation
Step 1
Mix the roll dough according to box directions.
Tape parchment paper down to your counter.
Grease the pans to be used to cook the rolls
When the box says to shape into rolls use a rolling pin to roll the dough into a rectangle on the parchment paper about 1/4 inch thick (or less). You should end up with dough about 16 inches wide and 22 inches long ( give or take).
Melt the butter and use a pastry brush to coat one side of the dough.
Next mix the dry filling ingredients in a bowl and sprinkle evenly over the rolled out dough. Beginning at one end roll up the dough into a long tube. Cut the dough about 1/2 inch thick and place it pan at least 1 inch apart. The rolls will rise a second time and fill this gap. You should get about 20 rolls from a box, depending upon how thick you cut them.
Follow the directions on the box for the second rising.
Next follow the direction on the box for baking. Rolls cook in about 20 minutes at 400 F degrees.
After cooking mix the topping.
Put the powder sugar in a measuring cup and add one of the liquids from above a little at a time to get a "chocolate syrup" like thickness. Dribble the topping on all the rolls.
Your done - eat while warm - great.
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