Freezer Cinnamon-Fruit Rolls

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

These frozen rolls are good for busy mornings - let them stand at room temperature 30 minutes, then bake 20 minutes. Make them in disposable foil pans for easy gift-giving; present the glaze in a small jar with instructions to microwave at HIGH 15 to 30 seconds, stir until smooth, and drizzle over warm rolls.

Ingredients

• 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
• 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
• 1 cup powdered sugar
• 2 tablespoons fat-free milk

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Stir in 1/2 cup milk and next 5 ingredients.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Add 3 1/2 cups flour to yeast mixture, stirring until blended.
5. Turn dough out onto a floured surface.
6. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
7. Place dough in a large bowl coated with cooking spray, turning to coat top.
8. 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).
9. Punch dough down; cover and lest rest 5 minutes.
10. To prepare filling, combine brown sugar and next 4 ingredients.
11. Roll dough into an 18 x 10-inch rectangle on a floured surface.
12. Brush 2 tablespoons melted butter over dough.
13. Sprinkle 1 1/2 cups filling over dough, leaving a 1/2-inch border.
14. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
15. Place a long piece of dental floss or thread under dough 3/4 inch from end of roll.
16. Cross ends of floss over top of dough roll; slowly pull ends to cut through dough.
17. Repeat procedure to make 24 rolls.
18. Coat 2 (9-inch) square foil baking pans with cooking spray.
19. Sprinkle remaining filling evenly into bottom of pans.
20. Place 12 rolls, cut sides up, in each prepared pan.
21. Cover and let rise 1 1/2 hours or until doubled in size.
22. Preheat oven to 350°.
23. Uncover rolls.
24. Bake at 350° for 20 minutes or until browned.
25. Invert onto a serving platter.
26. To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth.
27. Drizzle over warm rolls.

Yield: 24 servings (serving size: 1 roll)