Psssst…..guess what? I’m back!
I hope y’all have enjoyed the long list of guest bloggers in the last few weeks. They all have done a wonderful job in helping me out this past month while my family and I have relocated to a different state. I am forever grateful to them 😉
The family and I have been doing as well as to be expected. Our lives have changed tremendously since moving to the Southwest and we are LOVING it over here. It honestly feels like this move has been one long vacation…and I am not wanting it to end 😉
Enough about that though…..let’s talk about this bread.
What’s great about this treat is how it tastes after it’s finished baking.
Normally I try to stick to quick recipes on the blog, however, if you have 2-3 hours to kill, make this bread!
I promise the results are well worth the effort 🙂
The original recipe calls for pecans, however, I used walnuts because it’s what we had in the cabinet at the time. Make it for breakfast or make it in the evening for a delectable dessert. Serve it with coffee, tea, or milk.
So yes…bake this…now…today. Your hubby and children will love you for it 😉
(makes 6 gigantic rolls)
16 Rhodes Dinner Rolls, thawed in a covered bowl overnight (or use your own dough recipe)
3 medium sized Granny Smith apples, peeled and chopped
1/3 cup white sugar
1 tsp. cinnamon
2 tsp. of lemon juice
1/2 cup chopped nuts (pecans, walnuts, etc..)
Ingredients for the Icing:
1 cup powdered sugar
4 tsp. cold water
1/2 tsp. vanilla extract
1/2 tsp. almond flavoring
1. Combine apples, sugar, cinnamon, lemon juice, and nuts in a small bowl.
2. Flatten each roll into a 2-4 inch circle, placing 2 teaspoons of the apple mixture in the middle of each dough circle.
3. Pinch the edges together to seal, making sure it forms a ball.
4. Spray a bundt pan with non-stick baking spray and place the filled balls inside…making 2 rows.
5. Cover the pan with a damp towel and let the bread rise till doubled (around an hour).
6. Remove towel and bake at 350 degrees for 40 to 45 minutes. Cover with foil the last 10 minutes of baking to prevent browning.
7. Cool for 10 minutes.
8. Combine icing ingredients in a bowl until well mixed.
9. Drizzle icing over loaf and serve.
**Libby’s notes: For the rising of the dough, I preheated our oven to 200 degrees, shut it off, and placed the bundt pan inside with the towel on top. It rose perfectly.
Recipe Source: Slightly modified from the blog, Cooking with Chopin, Living with Elmo. Original recipe can be found here.