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Baking central: Variations on a roll

  • January 18, 2012 - 4:28 PM

Here's an alternative method for shaping rolls using muffin tins, should you be interested in a smaller cinnamon roll that doesn't have to be pulled apart from the others. It uses slightly more filling. This will make 24 muffin-sized rolls.

Turn the risen dough out onto a surface generously dusted with flour. Divide dough in half, returning one of the halves to the bowl. Roll the piece of dough into a rectangle 9 inches wide and 12 inches long. Spread 3 tablespoons very soft butter over the surface, leaving a 1/2 -inch border at the top. Then sprinkle evenly with 1/3 cup packed brown sugar and 1 teaspoon cinnamon.

Working from the bottom, gentle roll up the dough into a jellyroll shape as snugly as possible, pinching the clean border to seal.

Spray the cups of a muffin tin with cooking spray. Slice rolls into 12 even pieces (1 inch wide) and place in muffin cups.

Repeat with remaining dough. Cover pans with a cloth and let rise until doubled, about 45 minutes. (To have warm rolls first thing in the morning, tightly cover muffin tins with plastic wrap and place in refrigerator overnight to rise slowly, although no longer than 12 hours. The next morning, take the rolls out of the refrigerator 1 hour before you plan to serve them. Replace the plastic wrap with a clean towel and let them sit for 30 minutes in a warm spot to take off the chill while the oven preheats, then bake.)

Preheat the oven to 350 degrees. Bake risen rolls for 25 to 30 minutes, or until golden. Drizzle with glaze and serve warm.

Nutrition information per serving with glaze:

Calories 196 Fat 6 g Sodium 164 mg

Carbohydrates 32 g Saturated fat 2 g Calcium 33 mg

Protein 4 g Cholesterol 23 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 1 fat.

KIM ODE

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