 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
My kids always loved this growing up. I used to make it every time my daughter had a slumber party! Not sure where I found it, probably in a magazine. Very easy, uses frozen dinner rolls, but needs to rise for about 4 hours. Ingredients:
24 rhodes dinner rolls or 12 rhodes texas rolls, thawed but still cold |
2 eggs |
1/3 cup liquid hazelnut coffee creamer |
3 tbsp. butter, melted |
1/2 tsp. nutmeg |
1/4 tsp. ginger |
2 tbsp. sugar |
1/2 tbsp. cinnamon |
1/2 tbsp. vanilla extract |
1/4 cup maple syrup |
powdered sugar |
Directions:
1. Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls).
2. Mix other ingredients in a bowl except powdered sugar.
3. Dip rolls in mixture & place evenly in bundt pan sprayed with pam. Pour remaining mixture over rolls.
4. Cover with plastic wrap and let rolls rise to top of pan (about 4 hrs.).
5. Remove wrap and bake at 350ºF. for 35 min.
6. Invert onto serving platter. Drizzle with syrup & sprinkle with powdered sugar.
7. Slice & serve with additional syrup as desired.
|
|