Dough:
\n1 package dry yeast (about 2 1\/4 tsp.)
\n1\/4 C. warm water (100\u00b0 to 110\u00b0)
\n1\/2 C. fat-free milk
\n1\/3 C. granulated sugar
\n1\/4 C. butter, melted
\n1 tsp. vanilla extract
\n1\/2 tsp. salt
\n1 large egg, lightly beaten
\n3 3\/4 C. all-purpose flour, divided
\nCooking spray<\/p>\n
Filling:
\n2\/3 C. packed brown sugar
\n1\/2 C. golden raisins
\n1\/2 C. chopped dried apricots
\n1\/2 C. chopped pecans
\n1 T. ground cinnamon
\n2 T. butter, melted<\/p>\n
Glaze:
\n1 C. powdered sugar
\n2 T. fat-free milk<\/p>\n
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1\/2 C. milk and next 5 ingredients (1\/2 C. milk through egg). Lightly spoon flour into dry measuring C.; level with a knife. Add 3 1\/2 C. flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85\u00b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon. Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 T. melted butter over dough; sprinkle with 1 1\/2 C. filling, leaving a 1\/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll). Place a long piece of dental floss under dough 3\/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1\/2 C. filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1\/2 hours or until doubled in size. Preheat oven to 350\u00b0. Uncover rolls. Bake at 350\u00b0 for 20 minutes or until browned. Invert onto a serving platter. To prepare glaze, combine powdered sugar and 2 T. milk, stirring until smooth. Drizzle over warm rolls. To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months. To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350\u00b0 for 20 minutes or until browned.<\/p>\n
Yield: 24 servings
\nServing size: 1 roll<\/p>\n
Calories: 194
\nFat: 5.1g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Dough: 1 package dry yeast (about 2 1\/4 tsp.) 1\/4 C. warm water (100\u00b0 to 110\u00b0) 1\/2 C. fat-free milk 1\/3 C. granulated sugar 1\/4 C. butter, melted 1 tsp. vanilla extract 1\/2 tsp. salt 1 large egg, lightly beaten 3 3\/4 C. all-purpose flour, divided Cooking spray Filling: 2\/3 C. packed brown sugar 1\/2 C. golden raisins 1\/2 C. chopped dried apricots 1\/2 C. chopped pecans 1 T. ground cinnamon 2 T. butter, melted Glaze: 1 C. powdered sugar…<\/p>\n