Freezer Cinnamon Fruit Rolls
From hayleesgrandma 16 years agoIngredients
- Dough: shopping list
- 1 package dry yeast (about 2 1/4 teaspoons) shopping list
- 1/4 cup warm water (100° to 110°) shopping list
- 1/2 cup fat-free milk shopping list
- 1/3 cup granulated sugar shopping list
- 1/4 cup butter, melted shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon salt shopping list
- 1 large egg, lightly beaten shopping list
- 3 3/4 cups all-purpose flour, divided shopping list
- cooking spray shopping list
- Filling: shopping list
- 2/3 cup packed brown sugar shopping list
- 1/2 cup golden raisins shopping list
- 1/2 cup chopped dried apricots shopping list
- 1/2 cup chopped pecans shopping list
- 1 tablespoon ground cinnamon shopping list
- 2 tablespoons butter, melted shopping list
- Glaze: shopping list
- 1 cup powdered sugar shopping list
- 2 tablespoons fat-free milk shopping list
How to make it
- 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°), 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°.
- 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.
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