APPLESAUCE CINNAMON ROLL
FOR THE DOUGH:
4 cups all-purpose flour, divided use
1 package active dry yeast
1 cup Mott's Natural Apple Sauce, divided use
1/2 cup skim milk
2 tablespoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 whole egg, beaten
FOR THE FILLING:
1/4 cup Mott's Natural Apple Sauce
1/3 cup granulated sugar
2 teaspoons ground cinnamon
FOR THE GLAZE:
1 cup sifted confectioner's sugar
1/2 teaspoon vanilla extract
1 tablespoon skim milk
Spray two 8- or 9-inch round pans with cooking spray.
TO PREPARE THE DOUGH:
In a large mixing bowl, combine 1 1/2 cups all-purpose flour and 1 package of yeast. In a small saucepan, combine 3/4 cup apple sauce, skim milk, 2 tablespoons sugar, 2 tablespoons butter and 1/2 teaspoon salt.
Heat over medium flame and stir just until warm (120 to 130 degrees F) and butter is almost melted (milk will appear curdled). Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, using spoon to stir in 2 1/4 cups flour.
Turn dough out onto lightly floured surface. Knead in enough remaining flour, up to 1/4 cup, to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place dough in a bowl sprayed lightly with cooking spray; turn dough once to grease surface. Cover and let rise in a warm place until double in volume (1 hour).
TO FILL AND SHAPE THE ROLL:
Punch dough down and turn out onto lightly floured surface. Cover and let rest 10 minutes. Roll dough into 12-inch square. Spread with the remaining 1/4 cup apple sauce. Combine 1/3 cup sugar and cinnamon; sprinkle over filling. Roll up and seal seams.
Slice dough into 12 pieces. Arrange 6 rolls, cut side down, in each pan. Cover and let rise in a warm place until nearly doubled (about 30 minutes).
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Bake for 20 to 25 minutes or until golden. Cool 5 minutes.
Invert onto serving plate. Drizzle with a mixture of confectioner's sugar, vanilla and skim milk. Serve warm.
Source: Mott's
FOR THE DOUGH:
4 cups all-purpose flour, divided use
1 package active dry yeast
1 cup Mott's Natural Apple Sauce, divided use
1/2 cup skim milk
2 tablespoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 whole egg, beaten
FOR THE FILLING:
1/4 cup Mott's Natural Apple Sauce
1/3 cup granulated sugar
2 teaspoons ground cinnamon
FOR THE GLAZE:
1 cup sifted confectioner's sugar
1/2 teaspoon vanilla extract
1 tablespoon skim milk
Spray two 8- or 9-inch round pans with cooking spray.
TO PREPARE THE DOUGH:
In a large mixing bowl, combine 1 1/2 cups all-purpose flour and 1 package of yeast. In a small saucepan, combine 3/4 cup apple sauce, skim milk, 2 tablespoons sugar, 2 tablespoons butter and 1/2 teaspoon salt.
Heat over medium flame and stir just until warm (120 to 130 degrees F) and butter is almost melted (milk will appear curdled). Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, using spoon to stir in 2 1/4 cups flour.
Turn dough out onto lightly floured surface. Knead in enough remaining flour, up to 1/4 cup, to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place dough in a bowl sprayed lightly with cooking spray; turn dough once to grease surface. Cover and let rise in a warm place until double in volume (1 hour).
TO FILL AND SHAPE THE ROLL:
Punch dough down and turn out onto lightly floured surface. Cover and let rest 10 minutes. Roll dough into 12-inch square. Spread with the remaining 1/4 cup apple sauce. Combine 1/3 cup sugar and cinnamon; sprinkle over filling. Roll up and seal seams.
Slice dough into 12 pieces. Arrange 6 rolls, cut side down, in each pan. Cover and let rise in a warm place until nearly doubled (about 30 minutes).
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Bake for 20 to 25 minutes or until golden. Cool 5 minutes.
Invert onto serving plate. Drizzle with a mixture of confectioner's sugar, vanilla and skim milk. Serve warm.
Source: Mott's
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