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Freezer Cinnamon Fruit Rolls

 

.
13

Yield

24

servings

Prep

10

min

Cook

30

min

Ready

1 5/6

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

For the dough:
2 ¼ teaspoons yeast, active dry
about 1 package
¼ cup water
warm, 100°to 110°
½ cup milk
fat free
cup granulated sugar replacement
*
¼ cup butter
melted
1 teaspoon vanilla extract
½ teaspoon salt
1 large eggs
lightly beaten
3 ¾ cups all-purpose flour
divided
1 x nonstick cooking spray
*
For the filling:
cup brown sugar, light
packed
*
½ cup golden raisins
½ cup apricots, dried
*
½ cup pecans
chopped
1 tablespoon cinnamon
2 tablespoons butter
melted
For the glaze:
1 cup sugar
powdered
2 tablespoons milk
fat-free

Directions

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Stir in ½ cup milk and next 5 ingredients (½ cup milk through egg).

Lightly spoon flour into dry measuring cups; level with a knife.

Add 3½ 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 3½ cups filling, leaving a ½-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 ¾ 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 ½ cup filling into bottom of each pan.

Place 12 rolls, cut sides up, in each pan.

Cover and let rise 3½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 16128% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 76mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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