Freezer Cinnamon Rolls

From a holiday issue of Cooking Light magazine - the recipie was written for 'Freezer Cinnamon-Fruit Rolls' but cooked fruit creeps me out so I ommitted the offending fruits (raisins and dried apricots and pecans - ew). These are supposed to be great for busy mornings - pull them out of the freezer and let stand for 30 minutes, then bake for 20 minutes.

Directions

Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir in 1/2 cup soy milk and next 5 ingredients (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 large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) for 1 hour or until doubled in size. Punch dough down and let rest for 5 minutes.

Prepare the filling. Roll the dough into an 18x10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filing, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (don't seal the ends of the roll).

Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over roll, slowly pulling up ends to cut through dough. Repeat 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.

Prheat oevn to 350°. Uncover rolls. Bake 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.

Yeild: 24 servings (1 roll per serving).

To freeze unbaked rolls: Prepare through placement in pans and rising. Cover with plastic wrap, then wrap tightly in foil. Store in freezer up to 2 months.

To prepare frozen unbaked rolls: Remove from freezer and let stand at room temperature for 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.






Ingredients

Dough:
1 package dry yeast (about 2 1/4 Tbsp.)
1/4 cup warm water
1/2 cup soy 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
Cooking spray

Filling:
2/3 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 cup chopped walnuts (optional)
2 tablespoons butter, melted

Glaze:
1 cup powdered sugar
2 tablespoons soy milk



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