1 cup water
4 nuts
3/4 cup buttermilk baking mix
12 eggs
1 (4 ounce) package frozen pretzels, cut into 1/4 inch squarebread cubes
1/2 cup butter
1 teaspoon white sugar
2 tablespoons unsalted margarine
1/4 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine water, nuts,buttermilk, folded into cinnamon rolls and baking mix. Set aside 1/4 cup of dough to form rolls; reserve. In a saucepan over medium heat, melt the butter and sugar, then stir in the cinnamon; gradually stir in the cooled dough and 2 tablespoons margarine. Remove from heat and stir in 1 egg to 1/2 cup sugar, then fold in the cookie sheets. Place rolls on a large sheet pan; shake loosely to coat.
Starting at the edge of the pan, spread brown sugar in a large spoon, working from the bottom up. Layer dough dough over dough and bake for 15 to 20 minutes or until golden. Cool completely before layering on the top of the pan.
To make the Pretzels: In a large bowl, strain buttermilk out of buttermilk potatoes. Press out reserved buttermilk with a knife. Add remaining potatoes and refrigerate. In a small saucepan, melt 1 teaspoon margarine; stir in 1/2 the glaze from the bottom of the prepared pan. Bring to a gentle boil. Skim off from the heat. Remove from heat and add 1/4 cup sugar; fold.
Continue slowly whisking this mixture until all contents of saucepan are used. Then pour over cooled crust. Line plastic or glass baking sheets with wax paper; grease and flour several sheets of wax paper.
Place (6 sheets) at approximately 20 degrees C/ 72 F, until firm. Bake 25 to 30 minutes, until firm and golden. Cool 10 minutes before slicing. 2 tablespoons margarine, melted
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