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My review
Helter Skelter Sweet Rolls
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Rodney Gorman
"This is a simple cinnamon recipe that my mom likes to call 'Helter Skelter.' She got this from a coworker in Norfolk, NE in 1976. It's called 'Helter Skelter' because you tear two loaves of frozen bread dough and place it 'helter skelter' in the baking pan."
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Ingredients
3 h 30 m servings 444 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Grease a 13x9-inch baking dish. Sprinkle walnuts into the bottom of the baking dish. Sprinkle about half the raisins with the walnuts.
- Tear one bread dough loaf into pieces; add to baking dish and top with remaining raisins.
- Melt butter in a saucepan over medium-low heat. Stir brown sugar, pudding mix, milk, and cinnamon with the butter; cook, stirring frequently, until the dry ingredients dissolve completely and the mixture thickens into a caramel-like sauce. Drizzle the sauce over the bread in the baking dish.
- Tear remaining dough loaf into pieces and arrange into he pan, filling any empty spots with dough pieces.
- Let the dough raise for 2 1/2 hours to overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until no longer doughy in the center, about 30 minutes. Cool rolls in pan for 15 minutes.
- Turn the rolls out onto a serving platter large enough to contain the sauce that will run off the rolls.
Footnotes
- Cook's Note:
- The preparation time takes longer than 30 minutes because the bread has to thaw and raise.
- Pecans can be used in place of walnuts.
- Add more milk if you desire more carmel. I suggest doubling the caramel ingredients to make more carmel but my mother didn't seem to think that was a good idea.
Nutrition Facts
Per Serving: 444 calories; 14 g fat; 70.7 g carbohydrates; 8.7 g protein; 21 mg cholesterol; 566 mg sodium. Full nutrition