Save on Pinterest

Great-Grandma’s Prune Roll

Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.—Marci Kulla, Brush Prairie, Washington
  • Total Time
    Prep: 30 min. + rising Bake: 25 min.
  • Makes
    2 loaves (12 slices each)


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 2 cups pitted dried plums (prunes)
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1/4 cup butter
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons water


  • In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
  • In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate.
  • Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.
  • Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
Nutrition Facts
1 slice: 257 calories, 11g fat (5g saturated fat), 43mg cholesterol, 163mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Elisabeth
    Apr 18, 2018

    I have been making this very recipe for many years. My husband asked me to find a "prune bread" like the one his grandma used to make. He said this one is very similar to the one she made. He always requests that I double the batch of filling, because he likes to put it on top of his slice of prune roll and sometimes in his yogurt at breakfast as well.