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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Apr 5, 2012

Fruited Breakfast Rolls

Another variation on the non cinnamon cinnamon rolls.  Add a little fresh ground nutmeg to notch it up a little.  As seen in the picture, they can be made into 12 rolls and baked in a 9 x 13 pan, but I prefer cutting more and having them a little less crowded.  If you do not have unbleached flour, all All Purpose flour can be used. 

  1 1/2 Tbl Dry Yeast                                                                 4 Cups Unbleached All Purpose Flour
  3/4 Cup Warm Water                                                               4 Cups All Purpose Flour
  3 Tbl Salted Butter                                                                   FILLING:
  1 3/4 Cups 1% Milk                                                                 12 Ounces Cream Cheese
  1 Cup sugar                                                                             1 Cup Jelly
  2 Large Eggs                                                                            Topping
  1 1/2 Tsp Salad Dressing                                                         1 Can Buttercream Frosting

In a large bowl, dissolve yeast in warm water.   Melt butter in a 2 cup measuring cup until hot then add the milk.  To the yeast bowl, add the sugar, eggs, butter mixture, salt, unbleached flour and 3 cups all purpose flour.  Slowly add remaining flour to form a firm dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, microwave the cream cheese until soft and stir in the jelly while warm.  Set aside.

When doubled, punch dough down and divide in half. Turn half onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 7-in. rectangle. Spread half of the filling to within 1/2 inches of edges.  Roll up jelly-roll style, starting with a long side.  Moisten edge with a finger dipped in water and pinch to seal.  Cut into 18 slices; place cut side down into two greased 9-in cake pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Frost while still hot with the frosting.  Refrigerate leftovers.

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