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Butterscotch Nut Roll

Global.Platter's picture
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Walnuts/Pecan halves 1⁄2 Cup (8 tbs)
  Sweet yeast dough 1⁄2 Cup (8 tbs) (1/2 Recipe)
  Softened butter 2 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon 1⁄2 Teaspoon
  Raisins 1⁄2 Cup (8 tbs)

Combine brown sugar, corn syrup, 1/4 cup butter in a small pan; simmer 2 minutes.
Pour into a 9" x 9" x 2" baking pan and sprinkle with nuts.
Roll out sweet yeast dough (already made) into a 15" x 8" rectangle on a lightly-floured surface.
Set aside.
Combine sugar, cinnamon and raisins.
Spread butter on dough; sprinkle the cinnamon, raisin mixture.
Roll up in jelly-roll fashion.
Cut into 12 equal pieces.
Place cut-side down in prepared pan; cover.
Let rise 1 hour, or until double in size.
Bake in moderate oven, 375 degrees, for 25 minutes or until golden brown.
Turn upside down on plate.
Serve as desired.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2938 Calories from Fat 1002

% Daily Value*

Total Fat 116 g177.8%

Saturated Fat 50.5 g252.5%

Trans Fat 0 g

Cholesterol 185.5 mg61.8%

Sodium 938.9 mg39.1%

Total Carbohydrates 496 g165.2%

Dietary Fiber 8 g32%

Sugars 331.4 g

Protein 16 g32.8%

Vitamin A 43.5% Vitamin C 5%

Calcium 33.4% Iron 39%

*Based on a 2000 Calorie diet

Butterscotch Nut Roll Recipe