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Mango Macadamia Caramel Rolls
Mango Macadamia Caramel Rolls Kara Hinton, Palm Beach, FL | Pareve or Dairy
2 hours, 15 minutes 50 minutes
1 hour, 5 minutes
20 minutes
12 servings

  • 1¼ cup brown sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ½ cup softened butter or margarine, divided
  • 1 large ripe mango
  • ½ cup macadamia nuts, chopped
  • 1 loaf frozen bread dough, thawed

  1. Peel, pit, and chop mango; set aside.
  2. Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 Tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside.
  3. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough.
  4. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour.
  5. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter.
  • Make Ahead Tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.