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Cinnamon Rolls - includes hearts version

Yield: 15 rolls.

5 to 5 1/2 cups all-purpose flour
1 1/2 cups sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
3/4 cup butter or margarine
2 eggs
1 1/2 tablespoons Ground Cinnamon
1 (8-ounce) package imported chopped or snipped pitted dates

Powdered Sugar Glaze, optional:
1 cup powdered sugar, sifted
1 to 3 tablespoons milk

Honey Glaze, for hearts version:
1/2 cup honey
1/4 cup butter

In bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120 to 130 F); butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 22 x 10-inch rectangle. Melt remaining butter; brush on dough. Evenly sprinkle with remaining sugar, cinnamon, and dates. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 15 pieces. Place, cut sides up, in greased 13 x 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake at 375 F for 30 minutes or until done. Remove from pan; let cool on wire rack. Brush with Powdered Sugar Glaze, if desired.

Powdered Sugar Glaze: In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 3 tablespoons milk. Stir until smooth.

To shape as Hearts:
Divide dough in half. Roll each to 12 x 10-inch rectangle. Melt remaining butter; brush on dough. Evenly sprinkle rectangles with remaining sugar, cinnamon, and dates. Beginning at long ends, roll up tightly as for jelly rolls. Pinch seams to seal; place rolls seam sides down. Mark each roll into 16 equal pieces. Starting with first mark, slice every other mark 3/4 of the way through dough. Slice remaining marks all the way through dough to make 8 rolls from each piece. Spread apart the 2 halves of each roll. Gently flatten with hand; pinch and shape to resemble hearts. Place on greased baking sheets. Cover; let rise as directed. If needed, carefully reshape each roll to heart shape.

Bake at 375 F for 15 to 20 minutes or until done. Remove to wire racks. Brush on Honey Glaze while warm. Brush again before serving.

Honey Glaze:
In small saucepan, combine 1/2 cup honey and 1/4 cup butter. Cook over low heat until butter melts and mixture is blended, stirring frequently.

Nutrition information per serving as prepared for cinnamon rolls, without glaze (1 roll): calories 379; total fat 11g; saturated fat 6g; cholesterol 54mg; sodium 264mg; total carbohydrate 66g; dietary fiber 3g; protein 6g.
Nutrition information per serving as prepared for hearts, using honey glaze (1 heart): calories 413; total fat 13g; saturated fat 8g; cholesterol 58mg; sodium 278mg; total carbohydrate 70g; dietary fiber 3g; protein 6g.
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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