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Sugar Plum Sweet Rolls

My sweet rolls are a cross between cinnamon buns and kolaches. Package some in decorative cellophane bags for homemade gifts.
  • Total Time
    Prep: 1 hour + rising Bake: 20 min.
  • Makes
    2-1/2 dozen

Ingredients

  • 2 envelopes (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm whole milk (110° to 115°)
  • 1 cup butter, melted
  • 3 large egg yolks, lightly beaten
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 6 to 7 cups all-purpose flour
  • FILLING:
  • 1-1/3 cups pitted dried plums (prunes)
  • 1 cup packed brown sugar
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans, toasted
  • 1/2 cup butter, melted
  • 2 tablespoons grated orange zest
  • ICING:
  • 1 cup confectioners' sugar
  • 1/2 cup chopped pecans, toasted
  • 4 teaspoons orange juice
  • 2 teaspoons grated orange zest

Directions

  • In a large bowl, dissolve yeast in warm water. Add the warm milk, butter, egg yolks, sugar, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Divide dough in half. On a lightly floured surface, roll each half into a 15x12-in. rectangle. In a small bowl, combine filling ingredients; spread over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 1-in. slices.
  • Place rolls, cut side down, in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 18-22 minutes or until golden brown. Cool in pans for 5 minutes before inverting onto serving plates.
  • Combine the confectioner's sugar, pecans, orange juice and zest until blended. Spoon over warm rolls.

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