Prep Time: 35 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pkg. dry yeast
- 1/4 cup warm water
- 3 oz. pkg. butterscotch pudding mix (NOT instant)
- milk for pudding mix
- 1/2 cup butter, softened
- 2 eggs
- 1/2 tsp. salt
- 4-1/2 to 5-1/2 cups flour
- 1/4 cup butter, melted
- 1/3 cup flaked coconut
- 2/3 cup brown sugar
- 2/3 cup chopped pecans or walnuts
- 2 Tbsp. flour
- 1/4 cup brown sugar
- 2 Tbsp. milk
- 2 Tbsp. butter
- 1 (3-ounce) package cream cheese, cubed
- 2 cups powdered sugar
- 1 tsp. vanilla
- pinch salt
- 1-2 Tbsp. heavy cream
Preparation:
Blend eggs and salt into cooled pudding mixture, then add dissolved yeast and mix well. Stir in flour gradually to form a stiff dough. Cover and let rise in warm place until light, about 1-1/2 hours.
Meanwhile, for filling, combine 1/4 cup melted butter, coconut, 2/3 cup brown sugar, and pecans in small bowl and mix well until blended.
When dough has risen, punch down dough and divide into three parts. Roll out each part to a 15" circle. Cut each circle into 12 wedges and place a rounded teaspoonful of filling on each wedge. Roll up, starting with wide end and rolling to a point. Curve ends to form crescent. Place, point side down, on greased baking sheets.
Cover rolls with towel and let rise in warm place until light and doubled, about 1 hour. Preheat oven to 375 degrees F.
Bake at 375 degrees for 12-15 minutes until light brown. Remove rolls to a wire rack to cool. Frost while warm.
Combine 1/4 cup brown sugar, 2 Tbsp. milk and 2 Tbsp. butter in a small saucepan and bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat and beat in cream cheese, then powdered sugar with wire whisk. Add vanilla, and cream if necessary to reach desired spreading consistency. Frost rolls. Yields 36 rolls
