Do you have a hard time making your sweet rolls turn out? I sure do! Mine used to turn out tough or dry or tasteless!
But after making scones and having half the dough left, I decided to try making sweet rolls with the remaining dough. Finally, I made sweet rolls that turned out great!
- ½ scone recipe
- 3 tablespoons butter, softened
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 cups raisins
- 1 cup pecans, chopped
- ½ cup powdered sugar
- 1-2 teaspoons water
- After dough has risen once, punch down and dump onto floured surface.
- Roll into 10”x15” rectangle.
- Spread butter over the dough.
- Sprinkle brown sugar over butter.
- Combine in a small bowl cinnamon, nutmeg, and allspice. Sprinkle evenly over brown sugar.
- Scatter raisins and pecans over dough.
- Roll up dough toward you.
- Mark the dough with a sharp knife dividing it in half then mark each half into thirds.
- Lay parchment paper in the bottom of 2 round cake pans.
- Using an 18-inch length of thick thread, cut the dough into 12 pieces where dough is marked with the knife slit.
- Lift dough and slide thread underneath to pull ends across each other to cut the dough without distorting it.
- Lay each piece cut side down, not touching.
- Let rise until double or about 45 minutes.
- Preheat oven 350 degrees.
- Bake for 20-22 minutes.
- Cool for 5 minutes. Remove from pans onto cooling rack.
- Put powdered sugar in a small bowl. Add 1 teaspoon water. Stir. If too thick to drizzle, add another teaspoon water. Drizzle over warm rolls.