Serves: 8
Total Calories: 341
Yield: 8
Spray counter, lightly, with non-stick spray. Combine 4 rolls to make a ball and roll into a 10-inch circle. Repeat with remaining rolls to make 2 more circles. Place circles on sprayed baking sheets. Cover dough circles with sprayed plastic wrap and let rest. In a bowl, mix remaining ingredients until well combined. Remove wrap from dough circles. Spread half of the sugar mixture over this circle. Moisten edges with egg wash*. Top with another dough circle and pinch edges together to seal. Spread remaining sugar mixture over this circle. Moisten edges with egg wash. Top with last dough circle and pinch together to seal. With scissors cut from outside edge almost to the center forming 8 pie-shaped wedges. Twist each wedge 2 times. Cover with sprayed plastic wrap and let rise 45-60 minutes. Remove wrap and bake at 350°F 20-25 minutes or until golden brown. Cool 5 minutes and remove from pan. Combine icing ingredients until smooth. Drizzle over warm twist.
This Maple Nut Twist recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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