- 1 Pound loaf frozen bread dough
- 3/4 Cup brown sugar, divided
- 2/3 Cup pure maple syrup
- 3 Tablespoons butter
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon ground allspice
- 1/2 Cup chopped walnuts
- 3/4 Cup California raisins
Thaw dough. In a small saucepan, heat and stir 1/2 cup brown sugar, maple syrup, butter and spices together over low heat for 5 minutes, until sugar is all dissolved. Spread evenly in bottom a 9×13-inch non-reactive baking pan; sprinkle with walnuts and set aside. On a lightly floured board, roll out bread dough to a 12×12-inch square. Sprinkle raisins and remaining brown sugar over all and press in lightly. Starting on one side, roll up tightly and pinch edges to seal. Slice dough crosswise into 1-inch pieces and arrange, cut side down, in prepared pan.
Cover lightly with towel and let stand in warm place until doubled in bulk, about 2 hours, until pan is almost full. Preheat oven to 350°F and bake for 20 minutes, until done. Remove from oven; let stand in pan for 5 minutes. Then, turn onto a serving platter.
Note: Whole wheat bread dough recommended.