Yield 12 slices
*The packaging recommends thawing and letting the frozen Rhodes Rolls thaw and rise at room temperature for 3-5 hours. But if you’re on a time crunch, try a speed rise method: Heat oven to 300ºF. Turn off heat and crack the door to let heat escape for a few minutes. Meanwhile, place the frozen dough balls on a cookie sheet (not touching) and cover with a damp kitchen towel. Place the cookie sheet in the oven to thaw and rise for about 30 minutes. Repeat the same process (heating the oven, cracking the door for a few minutes, covering with a damp towel) for a second rise after you’ve layered the dough in the loaf pan.
*Best served warm, but if eating leftovers, pop a slice in the microwave for 15 seconds to melt the frosting. Delicious!
This pull apart bread will melt in your mouth. Delicious buttery bread surrounded by a sweet maple flavor, with crunch from the walnuts with a burst of flavor from the cranberries.
- 12 Rhodes Bake-N-Serv Frozen Rolls
- 12 tablespoons softened butter
- 1/4 cup Organic Maple Valley Cooperative Maple Sugar
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 tablespoons butter, melted
- 3/4 cup powdered maple sugar (see note below)
- 2 tablespoons Organic Maple Valley Cooperative Maple Syrup
- 1-2 tablespoons heavy cream (half-and-half or milk would work in a pinch)
Grease a loaf pan. Set aside.
Once the balls of dough have thawed and finished their first rise (see package directions), set up a non-stick work surface (a silicone baking mat or parchment paper).
Working with one ball of dough at a time: flatten the dough with your palm. Generously spread with butter, generously sprinkle maple sugar over the butter, and sprinkle with the cranberries and walnuts.
Flatten another piece of dough, stack it on top of the cranberries and walnuts (sandwich style) and repeat the layers until you have a tall stack of all the dough. If necessary, you could do this in two stacks. It might also be easier to flatten dough, spread butter, then place on stack and then add maple sugar and cranberries and walnuts.
Carefully lay the stack sideways in a loaf pan. Make sure the end pieces do not have the filling mixture on the outside (otherwise it will stick to the pan).
Cover and allow the dough to rise again until it has filled up all the space in the loaf pan with no large gaps.
Bake at 350ºF for 25 minutes.
Spread the glaze over top and serve warm. (Glaze instructions below)
Note: Maple powdered sugar is easy to make!
Take 3/4 cup of maple sugar and put in a food processor and blend until you have a soft, powdery consistency—the total time could be several minutes, depending on the power of your machine.
Whisk together all of the ingredients (starting with only 1 tablespoon of heavy cream) until smooth. Add more cream in 1 tablespoon increments until desired consistency. Pour over bread.