Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup pitted prunes, chopped
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, granulated sugar, salt, and yeast.
2. In a small saucepan, heat the milk and melted butter until warm, about 110°F.
3. Add the warm milk mixture and egg to the bowl of the stand mixer. Mix on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 5 minutes.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. In a small bowl, mix together the chopped prunes, brown sugar, and cinnamon.
7. Preheat the oven to 375°F.
8. On a lightly floured surface, roll out the dough into a rectangle about 12x18 inches.
9. Spread the softened butter over the dough, leaving a 1-inch border around the edges.
10. Sprinkle the prune mixture evenly over the butter.
11. Starting from the long edge, roll the dough tightly into a log.
12. Cut the log into 12 equal pieces.
13. Place the rolls in the baking dish, cover with plastic wrap, and let rise for 30 minutes.
14. Brush the tops of the rolls with melted butter.
15. Bake for 25-30 minutes, or until golden brown.
- Time:
Preparation time: 30 minutes
- Rising time: 1 hour 30 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 12 rolls
Nutritional information:
- Calories: 240
- Fat: 10g
- Carbohydrates: 33g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Raisins or dried cranberries can be substituted for prunes.
- Margarine can be used instead of butter.
Variations:
- Add chopped nuts to the prune mixture.
- Drizzle a glaze made of powdered sugar and milk over the baked rolls.
Tips and tricks:
- Make sure the milk and melted butter are not too hot, or they will kill the yeast.
- Letting the dough rise in a warm place will help it rise faster.
- Use dental floss to cut the dough into rolls for a clean cut.
Storage instructions:
- Store leftover rolls in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Microwave the rolls for 10-15 seconds or until warm.
- Alternatively, heat the rolls in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Serve the rolls on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle chopped nuts or powdered sugar on top of the rolls.
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Scrambled eggs
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is smooth.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Cinnamon rolls originated in Sweden and were brought to the United States by Swedish immigrants.
Flavor profiles:
- Sweet and spicy with a hint of fruitiness from the prunes.
Serving suggestions:
- Serve warm for breakfast or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Spicy, Fruity, Cinnamon, Cinnamon-Y