Sunday, October 28, 2007

Glazed Cinnamon-Raisin Rolls

I wanted to make something nice for breakfast for Saturday, so I made something ahead of time last weekend and froze it. I made some fruit-and-cinnamon buns from Cooking Light. I had some issues with the dough because it didn't rise and it was very thick. I must have used faulty yeast. It never rose or got flaky or anything, even after we baked them on Saturday. It did make for a dense dough, but it was still very good. We really liked them and they were even good warmed up this morning. These are excellent for when you have overnight guests because you don't have to do much prep in the morning but still have a nice, homemade breakfast.

Glazed Cinnamon-Raisin Rolls

If you're a weekend baker, the unbaked rolls can be prepared up to two months in advance and stored in the freezer. When you're ready to eat them, let the rolls stand 30 minutes, then bake 20 minutes. Prepare glaze while rolls bake.

Dough:
1 package dry yeast (about 2 1/4 tsp)
1/4 cup warm water (100-110 degrees)
1/2 cup fat-free milk
1/3 cup granulated sugar
1/4 cup butter, melted and cooled
1 tsp vanilla extract
1/2 tsp salt
1 large egg, lightly beaten
3 3/4 cups all-purpose flour (about 1 lb) 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 Tbsp butter, melted and cooled

Glaze:
1 cup powdered sugar
2 Tbsp fat-free milk

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (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 Tbsp at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. 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.

3. To prepare filling, combine brown sugar, golden raisins, dried apricots, chopped pecans, and cinnamon.

4. Roll dough into an 18x10 inch rectangle on a floured surface. Brush 2 Tbsp 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).

5. 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 (8 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.

6. Preheat oven to 350°.

7. Uncover rolls. Bake at 350° for 20 minutes or until browned.

8. To prepare glaze, combine powdered sugar and 2 Tbsp milk, stirring until smooth. Drizzle over warm rolls.

Yield: 2 dozen

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