Hotdoxy Cinnamon Nut Rolls
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 16
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- topping
- 2 tablespoons canola oil
- 1/2 cup dark brown sugar
- 1/2 cup butter or margarine softened
- 3 cups all purpose flour
- 3/4 cup warm water
- 2 jumbo egg
- 1-1/2 teaspoons kosher salt
- 2-1/4 teaspoon active dry yeast
- 1 cup walnuts broken
- Carbohydrate 26.0388954859575 g
- Cholesterol 49.9643750128929 mg
- Fat 13.6859058310128 g
- Fiber 1.45100881822206 g
- Protein 5.6299897048271 g
- Saturated Fat 4.63070662210776 g
- Serving Size 1 1 Serving (73g)
- Sodium 166.388469513927 mg
- Sugar 24.5878866677354 g
- Trans Fat 1.13709415011564 g
- Calories 245 calories
Place first 7 ingredients in mixing bowl. If using bread machine, set the machine for dough and start it. Otherwise, mix and knead dough till smooth and put it into an oiled bowl in a warm place to rise until doubled in size. Mix the sugar and butter for the topping. When the dough has risen, turn it out onto a floured surface punch it down and roll it out to a 1/4x12x16 rectangle. Spread the topping on the rectangle, sprinkle the walnuts on the topping roll up from the long side, and seal the side against the roll. Cut the roll into 1" slices and place each slice into greased 9x13 & 8x8 baking pans. Cover with a kitchen towel and let rise until doubled in size. Preheat oven to 350 degrees F. bake for 15 to 20 minutes. Carefully turn out on to serving trays, the topping will be runny and hot. This step is needed because the rolls will stick to the pan if you don't turn them out before they cool.
