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Freezer Cinnamon-Fruit Rolls
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Brief Description
Freezer cinnamon fruit rolls good for busy mornings; let them stand 30 minutes, then bake 20 minutes. Make in disposable pans for easy gift-giving.
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Main Ingredient
cinnamon
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Category: Breakfast
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Cuisine: American
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Prep Time: 240 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 24, 2021
Number of Servings:
Ingredients:
- 1 packages - dry yeast (about 2-1/4 teaspoons)
- 1/4 cups - warm water (about 100 to 110 degrees F)
- 1/2 cups - fat-free milk
- 1/3 cups - granulated sugar
- 1/4 cups - butter melted
- 1 teaspoons - vanilla extract
- 1/2 teaspoons - salt
- 1 - large egg lightly beaten
- 3 3/4 cups - all-purpose flour divided
- - cooking spray
- 2/3 cups - packed brown sugar
- 1/2 cups - golden raisins
- 1/2 cups - chopped dried apricots
- 1/2 cups - chopped pecans
- 1 tablespoons - ground cinnamon
- 2 tablespoons - butter melted
- 1 cups - powdered sugar
- 2 tablespoons - fat-free milk
Directions:
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, for 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; set aside.
Roll the dough out 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 around the edges. 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, about 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° 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.
Nutrition Facts
Per Serving: 193 calories; calories from fat 24%; fat 5.1g; saturated fat 2g; mono fat 1.9g; poly fat 0.8g; protein 3.1g; carbohydrates 34.4g; fiber 1.4g; cholesterol 17mg; iron 1.5mg; sodium 87mg; calcium 28mg.
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