Breakfast: Freezer Cinnamon Fruit Rolls
Source of Recipe
Canning/Freezing/Mixes
Recipe Introduction
These rolls are good for busy mornings--let them stand 30 minutes, then
bake
20 minutes. Make in disposable foil pans for easy gift-giving, and present
the glaze in a small jar or zip-top plastic bag with these instructions:
Microwave at HIGH 15 to 30 seconds, stir or knead until smooth, and drizzle
over
warm rolls.
List of Ingredients
Dough:
1 pkg dry yeast (about 2-1/4 tsps)
1/4 cup warm water (100 to 110 deg F)
1/2 cup fat-free milk
1/3 cup granulated sugar
1/4 cup butter, melted
1 tsp vanilla extract
1/2 tsp salt
1 large egg, lightly beaten
3-3/4 cups all-purpose flour, divided
Cooking spray
Filling:
2/3 cup packed brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 tbsp ground cinnamon
2 tbsps butter, melted
Glaze:
1 cup powdered sugar
2 tbsps fat-free milk
Recipe
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in
1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly
spoon
flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to
yeast mixture; stir until blended. Turn dough out onto a floured surface.
Knead
until smooth and elastic (about 10 minutes); add enough of the remaining
flour, 1 tablespoon at a time, to prevent dough from sticking to hands
(dough
will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 deg F), free from drafts, 1 hour or
until doubled in size. (Gently press two fingers into dough. If indentation
remains, dough has risen enough.) Punch dough down; cover and let rest 5
minutes.
To prepare filling, combine brown sugar, raisins, dried apricots, chopped
pecans, and cinnamon.
Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2
tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling,
leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll
fashion,
and pinch seam to seal (do not seal ends of roll).
Place a long piece of dental floss under dough 3/4 inch from end of roll.
Cross ends of floss over top of roll; slowly pull ends to cut through dough.
Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans
with
cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12
rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until
doubled in size.
Preheat oven to 350 deg F.
Uncover rolls. Bake at 350 for 20 minutes or until browned. Invert onto a
serving platter.
To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring
until smooth. Drizzle over warm rolls.
To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24
rolls, placing in pans, and letting rise until doubled in size. Cover with
plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2
months.
To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand
at
room temperature 30 minutes. Uncover and bake at 350 for 20 minutes or until
browned.
Serves 24
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