This recipe contains a modification of a recipe for pecan roll topping from my Great-Grandma OJ. There was no roll recipe, and I don't have a good one, so I improvised. :) I'd seen on the web how you could use pizza crust for butterscotch rolls, so I decided to try it, and it was a success. I hope that you enjoy it.
Please note that this recipe is only soy-free if you use all soy-free ingredients and is also fish free, egg-free and nut-free (if you don't add any).
Butterscotch Roll Topping
1/3 Cup salted, full-fat butter
1 Tablespoon honey
(white corn syrup may be substituted)
1/2 Cup brown sugar
Dash of salt (up to 1/8 teaspoon)
1/2 teaspoon vanilla
1. Preheat oven to 350oF.
2. In medium saucepan, mix and melt all ingredients except vanilla over medium heat. (It doesn't need to boil, just have the butter melted thoroughly.)
3. Remove pan from heat and stir in vanilla.
4. Poor into the bottom of a 13x9 baking dish and prepare roll portion.
2 boxes Jiffy Pizza Crust Mix
1 Cup hot (NOT boiling) tap water
flour for kneading
(Make sure it's soy-free!)
Salted, Full-Fat Butter; softened
1. Add water to contents of Jiffy packages in a large bowl; stir until moistened. (If mixture is too dry, add a little more water, 1 Tablespoon at a time until all contents is MOISTENED only. It's supposed to be a bit sticky and lumpy.)
2. Cover bowl and let stand for 5 minutes in a warm place (about 85o). (I just put the bowl on the top of my stove top towards the back while the oven is preheating for this step. There's generally enough heat coming from the oven for the dough to rise this way.)
3. Knead the dough several times on a floured board/counter top.
4. Stretch out dough as thin as you can get it without tearing the dough; cut in half horizontally, leaving you with 2 long strips of dough.
5. Spread softened butter on the 2 dough halves generously (amount of butter is up to you).
6. Sprinkle dough halves with white sugar, brown sugar and cinnamon to taste.
7. Roll each half horizontally so that you are left with 2 long ropes.
8. Cut each rope into approximately 18 pieces.
9. Arrange pieces so that you can see the swirls of dough and filling in the pan with the topping in it.
10. Bake for 25 - 35 minutes or until dough is light golden brown (should look like baked pizza crust); remove from oven and immediately invert pan onto a cookie sheet. (This is the tricky part to do without burning yourself. I recommend using a cookie sheet that is just big enough that you can hold the handles of the pan and the edges of the cookie sheet at the same time securely and turn the pan AWAY from you when you flip it.)
11. Allow rolls to cool to just warm before serving.
- Pecan or Walnut Butterscotch Rolls: Add chopped pecan or walnut pieces to the filling inside the rolls and/or pecan or walnut halves on top of the butterscotch topping BEFORE placing the rolls on top of it. (Note this variation is not nut-free.)
- Extra Topping: Feel free to double or triple the topping amount if you like your rolls extra sticky! :)
Note: This recipe has been submitted to
Allergy Free Wednesdays on Real Food, Allergy Free