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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A new way to serve up an old favorite. Ingredients:
24 rhodes rolls, thawed but still cold |
2 egg whites |
1/3 cup hazelnut coffee creamer |
3 tablespoons butter, melted |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
2 tablespoons sugar |
1/2 tablespoon cinnamon |
1/2 tablespoon vanilla extract |
1/4 cup maple syrup |
drizzle with |
maple syrup |
powdered sugar |
Directions:
1. Cut rolls in half. Mix all other ingredients together in a bowl. Dip rolls in mixture and place in large bundt pan sprayed with non-stick cooking spray. Cover the bundt pan and the leftover mixture with plastic wrap and refrigerate both overnight.
2. In the morning, remove wrap and slowly pour leftover mixture over rolls. Cover again with wrap and let rise at room temperature until rolls barely reach the top of the pan.
3. Remove wrap and bake at 350 degrees F 35 minutes. Do not underbake. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingertips during baking cycle.
4. Remove from oven and immediately invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Cut into sloces and serve. Add more syrup if desired.
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