Instructions
- tir together brown sugar, cinnamon and allspice in a small bowl.
- Place 1 cup mixture in a medium saucepan with 6 tablespoons butter.
- Cook over low heat for 5 minutes, stirring frequently.
- Stir in mango and cook for a few minutes more until brown sugar is dissolved.
- Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside.
- Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter.
- Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal.
- Cut dough into 1-inch slices.
- Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour.
- Bake in preheated 350°F oven for 20 to 25 minutes.
- Let stand for 5 minutes, then invert onto a serving platter.
- TIP: Cover uncooked rolls and place in the refrigerator overnight.
- Let stand at room temperature for 1 hour before baking.
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