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.
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.