DistributorsDesserts · CRESPO KITCHEN
Mango macadamia caramel rolls
Soft bread rolls baked over mango caramel and macadamia nuts.
12 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1¼ cups brown sugar
- ¾ teaspoon cinnamon
- ½ teaspoon ground allspice
- ½ cup softened butter, divided
- ½ cup chopped macadamia nuts
- 1 large ripe mango, peeled and chopped
- 1 loaf frozen bread dough, thawed
- A little flour for rolling
Method
- Combine sugar and spices. Heat 1 cup of this mixture with 6 tablespoons butter over low heat for 5 minutes; add mango and continue until the sugar dissolves.
- Spread the caramel in a 13-by-9-inch pan and scatter the nuts over it.
- Roll the dough into a 12-inch square on a lightly floured surface. Spread with the remaining 2 tablespoons butter and sprinkle with the reserved spiced sugar.
- Roll tightly, seal the seam and cut into 12 one-inch rolls. Set over the caramel, cover and leave until doubled, about 1 hour.
- Bake at 350°F for 20–25 minutes. Wait 5 minutes before turning onto a serving platter.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board