Nutritional Info

Nutrition Facts

Serving Size 1 (116g)

Calories 224
Calories from Fat 31 (14%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 2.7g 14%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 5.3mg 2%
Sodium 37.4mg 2%
Potassium 156.3mg 3%
Total Carbohydrate 40.2g 13%
Dietary Fiber 1.5g 6%
Sugars 5.3g
Protein 6.7g 13%

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Recipe Description
There is no doubt that it will take some time to put this recipe toghter but in the end it is worth it.
Prep time
3 hr
Cook time
25 min
Ready In
3 hr 25 min


Serves Tool

Serves To:USMetric
1/3 Cup(c)  chopped pecans*
2 1/2 Teaspoon(t)  cornstarch*
2 1/4 Teaspoon(t)  cinnamon*
1/4 Cup(c)  vegetable oil*
4   egg whites or 2 extralarge eggs, beaten
1 Teaspoon(t)  salt
1 1023/10000 Kilogram(kg)  plus 1 1/2 teaspoons vegetable oil
1/2 Cup(c)  plus 2 tablespoons water
1 1/2 Cup(c)  unsweetened apple juice concentrate (any brand)s
1/2 Cup(c)  plus 1 tablespoon water
1/2 Cup(c)  unsweetened apple juice concentrate (any brand)
2 Tablespoon(T)  all-purpose flours
2   packages yeast
9 Cup(c)  all-purpose flour


Measure flour into a large bowl and sift four times.

In a small bowl, stir together yeast and 2 teaspoons flour.

Place 1/2 cup concentrate and 1/2 cup plus 1 tablespoon water in a small saucepan and warm to 120°F. Pour over yeast mixture, stir gently to moisten, and let stand for 10 minutes.

In a 4-quart or larger saucepan or pot, combine 11/2 cups concentrate, 1/2 cup plus 2 tablespoons water, oil, and salt. Heat mixture to 130°F, remove from heat, and let cool to 120°F.

Add 2 cups sifted flour to water-and-concentrate mixture and stir to count of 20. Add yeast mixture and stir to count of 20, Add eggs and stir to count of 20. Add 1 cup sifted flour and stir to count of 20.

Start timing: Knead for 10 minutes in the pan, not on a floured surface, gradually adding flour until the dough is soft and not sticky to the touch. Make sure you work the dough until it is smooth and elastic. Leave dough in pan, cover with a towel, and let rise in a warm place for 60 minutes. While dough is rising, make filling.

To prepare filling: In a small saucepan, stir together all filling ingredients except nuts. Cook over medium heat, stirring constantly, until mixture thickens. Do not boil arrowroot. Remove pan from heat and stir well to mix in oil. Cool. Divide filling into two portions.

Generously coat two 13-by 9-by 21/2-inch pans with vegetable shortening.

Using as little flour as possible (dough will be quite sticky), punch down

1 1/2 cup Ul dough, leave in pan, and knead for 1 minute.

Let dough rest for 4 to 5 minutes, uncovered. Divide dough into two portions. Roll out each portion on a lightly floured surface to 11/2-inch thickness. Spread filling on dough; sprinkle with nuts.

Roll up each portion of dough and filling; cut each into 11/2-inch pieces  13 pieces per portion; 26 to 28 pieces total).

Place rolls in pans. Cover pans with towels and let rise in a warm place for drizzle topp

Preheat oven to 350°F.

Bake about 25 minutes, or until sides and tops are slightly golden. Remove

pans from oven and turn out rolls onto a large baking sheet. Using another large
baking sheet, flip rolls over. Top rolls, while still warm, with Apple Drizzle Topping or butter. Serve warm or cold, or cool completely, wrap in plastic, and refrigerate or freeze.

Additional notes

* topping

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