1 1/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 cup softened butter or margarine, divided
1 large ripe mango, peeled, pitted and chopped
1/2 cup macadamia nuts, chopped
1 loaf frozen bread dough, thawed
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. 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. 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. Bake in preheated 350 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.