Mango-Stuffed Sweet Rolls
If you are a true baker, like Nana Kapowai, I’m sure you have a favorite dough recipe for lovely, yeasty rolls. Feel free to use that recipe – add a little sugar, honey, or agave to sweeten it up. If you’re like most tentative bakers you’ll want to buy the ready to use frozen loaves I mention below. Either way, good luck and happy eating!
Bake 375°F for 25-30 min. / Makes 36 rolls
Bridgford frozen white Ready-Dough (3 loaves/pkg) – thawed, but not doubled
For the Topping
1 cup each confectioners sugar & brown sugar
2/3 cup whipping cream*
1 1/2 tsp vanilla extract
1 mango finely chopped
A pinch of salt
Non-stick cooking spray for pans
*If you want to avoid dairy, use canned coconut milk instead of heavy cream.
For the Filling
1/2 cup packed brown sugar
1 Tablespoon ground cinnamon
1/2 Tablespoon ground nutmeg
1/2 Tablespoon ground cardamom
2 Ripe mangoes, finely diced
2 Tablespoons apple juice
1 Tablespoon rum (optional)
I prefer to thaw the dough overnight in the refrigerator, but if you forget, you can follow the directions on the package for microwave thawing.
Meanwhile, make the filling. In a medium skillet, pour in the apple juice, rum, and two finely diced mango. Cook on med-low, stirring frequently, until the diced mango is softened. (about 15-20 minutes). Stir in the brown sugar, cinnamon, nutmeg, and cardamom. I choose to use an immersion blender to whir up the mixture, but if you diced the mango quite small you can simply stir the mixture together to blend. Set aside to cool.
Prepare the topping: In a mixing bowl, stir together sugars, whipping cream and vanilla until blended. Add the (other) chopped mango. Spray three 9-inch round pans with non-stick cooking spray. Evenly divide the topping mixture into pans. Set pans aside.
When the dough has thawed. Roll out into a 12″ x 18″ rectangle. Spread 1/3 of the mango filling evenly across the dough rectangle, leaving about 1/2 inch on all sides. Roll the dough up into a cylinder, then cut into 12 equal rolls (approx. 1 1/2″ each). Place rolls in a lightly greased 9-inch round pan. Repeat for each of the three loaves. Cover and let rise until doubled in size, about 1 hour. Pre-heat the oven to 375°.
Bake rolls at 375° for 25-30* minutes, or until golden brown. Make sure none of the pans are touching the sides of your oven – otherwise that part of the pan will get too hot and the edge of the rolls will burn. *The last 10 minutes of baking cover with foil to prevent over-browning.
Remove from oven and let cool for 8 minutes. Run a knife around the edge of the pan to loosen the rolls and invert the pan onto a serving plate. Best warm. Makes 36 rolls.