Subj : BH&G 3367
To   : All
From : Dave Drum
Date : Mon Jul 19 2021 18:48:24

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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