Add Tropical Flavor To Sunday Brunch – Mango Macadamia

Sunday Brunch

There are some mornings when savoring the nice and cozy gooey goodness of a sticky bun gives an escape from routine. What higher technique to give this American traditional recent new flavors than including the tropical tones of mangos and macadamia nuts.

Add Tropical Taste To Sunday Brunch

There are some mornings when savoring the nice and cozy gooey goodness of a sticky bun gives an escape from routine. What higher technique to give this American traditional recent new flavors than including the tropical tones of mangos and macadamia nuts.

The world’s hottest fruit, mangos’ naturally candy, and vigorous flavors make them extremely versatile and complement everything from breakfast to lunch. Due to their year-round availability, mangos are good for any event.

On the lookout for a straightforward but irresistible deal with in your subsequent brunch. Attempt these mouth-watering Mango Macadamia Caramel Rolls.

Mango Macadamia

Caramel Rolls

11/4 cups brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon floor allspice

1/2 cup softened butter, divided

1 massive, ripe mango, peeled, pitted, and chopped

1/2 cup chopped macadamia nuts

1 loaf frozen bread dough, thawed

Stir collectively brown sugar, cinnamon, and allspice in a small bowl. Place 1 cup combination in a medium saucepan with 6 tablespoons butter. Cook dinner over low warmth for five minutes, stirring steadily. Stir in mango and cook dinner for a couple of minutes extra till brown sugar is dissolved. Unfold within the backside of a 13 X 9-inch baking pan and sprinkle with nuts; put aside. Roll thawed dough right into a 12 X 12-inch sq. on a calmly floured board and unfold with the remaining 2 tablespoons butter. Unfold the remaining brown sugar combination over butter and press into dough. Roll up tightly and pinch seams to seal. Reduce dough into 1-inch slices. Place in ready baking dish; cowl and let rise in a heat place till doubled in dimension, about 1 hour. Bake in preheated 350? F oven for 20 to 25 minutes. Let stand for five minutes, then invert onto a serving platter. Makes 12 rolls.

Make-ahead tip: Cowl raw rolls and place them within the fridge in a single day. Let stand at room temperature for 1 hour earlier than baking.

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