Cinnamon-Date-Pecan Rolls with Maple Glaze

Cinnamon-Date-Pecan Rolls with Maple Glaze Recipe
These frosted sweet rolls make a delectable breakfast or holiday brunch offering.

Yield:

18 rolls (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 20 %
Fat 4.9 g
Satfat 2.2 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 3.2 g
Carbohydrate 43.4 g
Fiber 1.5 g
Cholesterol 20 mg
Iron 1.5 mg
Sodium 96 mg
Calcium 21 mg

Ingredients

Dough:
1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1/3 cup granulated sugar
3 tablespoons butter, melted
1/2 teaspoon salt
1 large egg
3 1/4 cups all-purpose flour (about 14 1/2 ounces)
Cooking spray
Filling:
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange rind
2 tablespoons butter, melted
3/4 cup chopped pitted dates
1/4 cup chopped pecans, toasted
Glaze:
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk

Preparation

To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. 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. Punch dough down; turn out onto a lightly floured surface.

To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.

Laura Zapalowski,

Cooking Light

November 2007
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