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    Knotty Rolls

    Source of Recipe

    Nancy McAllister

    List of Ingredients

    1 pkg. (24 count) Rhodes Texas size frozen rolls
    4 sticks butter, melted
    3 c. brown sugar
    1 c. sugar
    3 T. cinnamon
    1-2 c. chopped pecans


    Allow rolls to thaw out and raise until the bag is slightly tight. You still shold be able to separate the rolls into 24 individual rolls. Mix sugars and cinnamon together in a medim sized bowl. Pour about 1/3 of the melted butter into the bottom of two 9x13 cake pans. Sprinkle each pan with the sugar mixture. Sprinkle on the chopped nuts. Roll each roll between hands until about 6 inches long. Dip in the melted butter, then roll in the sugar mixture. Tie the dough into a knot and place in pan leaving room for them to raise. (12 rolls per pan.) Repeat until the dough is gone. If you have any butter or sugar mixture left, sprinkle over the top of the rolls.

    Now you can allow them to raise until about doubled in a warm place right away and then bake. OR you may cover the pans with foil and put in the refrigerator overnight. Set out for about an hour the next morning, then bake.

    Bake at 350 approximately 20-25 minutes. If you notice the tops getting too brown or hard, put the foil back on for some of the baking. When you take them out of the oven, flip the pans upside down on a tray and give them a few minutes for all the gooey stuff to come out of the pan. Then remove the pans and you have it!




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