• BH&G 3367

    From Dave Drum@1:229/452 to All on Mon Jul 19 18:45:36 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Almond Cinnamon Roll Breakfast Ring
    Categories: Breads, Nuts, Desserts
    Yield: 15 Servings

    1 c Warm water
    1/2 c Granulated sugar
    1 pk Active dry yeast
    2 1/4 c All-purpose flour
    1 c Whole wheat flour
    1 lg Egg
    2 tb Canola oil
    1 ts Salt
    Cooking spray
    1 1/2 tb Butter, melted
    1 tb Ground cinnamon
    1/2 c Sliced almonds; toasted
    1 Recipe Cream Cheese Icing
    - (separate recipe)

    In a large bowl stir together the water, 1/4 cup of the
    sugar, and the yeast. Let stand for 5 minutes. Stir in 2
    cups of the all-purpose flour, the whole wheat flour,
    egg, oil, and salt.

    On a lightly floured surface, knead in enough of the
    remaining all-purpose flour to make a moderately soft
    dough that is smooth and elastic (3 to 5 minutes total).
    Lightly coat a large bowl with cooking spray. Place dough
    in bowl; turn to coat surface of dough. Cover; let rise
    in a warm place until double in size (about 1 hour).

    Roll the dough into a 17" x 12" rectangle. Brush dough
    with melted butter. Sprinkle with the remaining 1/4 cup
    sugar and the cinnamon. Sprinkle the dough with all but 2
    tablespoons of the sliced almonds.

    Starting with a long side, roll up dough into a spiral;
    pinch seam to seal. (This will make a spiral that is
    about 20 inches long.) Lightly coat a baking sheet with
    cooking spray. Form a ring out of the dough spiral,
    sealing the ends together. Place the ring, seam side
    down, on the prepared baking sheet. Using kitchen
    scissors, cut from the edge toward the center at about
    1 1/2" intervals, cutting about two-thirds of the way
    through the dough spiral. Turn each dough section
    slightly to one side.

    Cover the ring and chill in the refrigerator for 8 to 24
    hours. (If baking right away, cover and let rise in a
    warm place until double in size, about 45 minutes.)

    If ring was chilled, let stand at room temperature for 30
    to 60 minutes before baking. Meanwhile, Set oven @
    350ºF/175ºC. Bake, uncovered, about 25 minutes or until
    golden brown. Let cool on baking sheet on a wire rack for
    20 minutes. Carefully transfer ring to a serving platter.
    Drizzle with Cream Cheese Icing. Sprinkle with reserved 2
    tablespoons almonds.

    ALMOND CARAMEL CINNAMON ROLLS: Prepare dough as directed
    through Step 2. Meanwhile, prepare caramel sauce. In a
    small bowl stir together 1/3 cup packed brown sugar, 2
    tablespoons melted butter, and 2 tablespoons hot water.
    Lightly coat a 3-quart rectangular baking dish with
    cooking spray. Spread caramel sauce evenly in the
    prepared dish. Prepare dough as directed in Step 3,
    brushing with butter, sprinkling with sugar and cinnamon,
    and sprinkling all of the almonds over the dough
    rectangle. Starting with a long side, tightly roll up
    dough into a spiral; pinch seam to seal. Cut spiral
    crosswise into 15 even slices. Arrange slices over
    caramel sauce in baking dish. Continue as directed in
    Step 5. If rolls were chilled, let stand at room
    temperature for 30 to 60 minutes before baking. Preheat
    oven to 350ºF/175ºC. Bake, uncovered, about 25 minutes
    or until golden brown. Let cool in baking dish on a wire
    rack for 5 minutes. Invert onto a serving platter; remove
    baking dish. Omit the Cream Cheese Icing.

    Makes 15 rolls.

    Better Homes & Gardens | October 2016

    MM Format by Dave Drum - 25 October 2016

    Uncle Dirty Dave's Archives

    MMMMM

    ... I am a bolognatarian
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