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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Freezer Cinnamon-Fruit Rolls

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.

Cooking Light DECEMBER 2003

  • Yield: 24 servings (serving size: 1 roll)

Ingredients

  • Dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100° to 110°)
  • 1/2 cup fat-free milk
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon 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 tablespoon ground cinnamon
  • 2 tablespoons butter, melted
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fat-free milk

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 24%
  • Fat: 5.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.1g
  • Carbohydrate: 34.4g
  • Fiber: 1.4g
  • Cholesterol: 17mg
  • Iron: 1.5mg
  • Sodium: 87mg
  • Calcium: 28mg
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Freezer Cinnamon-Fruit Rolls recipe

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