| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
St. Louis |
Breads |
12 |
Portion(en |
INGREDIENTS
| 1 |
|
Sue's swiss bread dough |
| 1 |
|
Risen until doubled |
| 1 |
|
In volume (see recipe) |
| 1/2 |
c |
Dried cranberries |
| 1/4 |
c |
Pecans or walnuts or |
| 1 |
|
Almonds |
| 1 |
|
Toasted until |
| 1 |
|
Golden brown and chopped coarsely |
| 1/4 |
c |
Maple syrup |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
|
Egg; lightly beaten |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 3/24/97 Lightly oil a 9-inch-by-13-inch
baking sheet. On floured board or counter, roll out dough into a
16-by-12-inch rectangle. Mix cranberries, nuts and maple syrup in small
bowl; spread evenly over dough, leaving a 1/2-inch margin on all sides.
Sprinkle cinnamon evenly over filling. With long side facing you, roll up
dough jellyroll fashion; pinch edges and ends together. Slice into 12
sections with sharp serrated knife.
Place cinnamon rolls, cut sides down, on prepared baking sheet. Cover with
clean dish towel and let rise in warm place 45 minutes.
Preheat oven to 350 degrees. Brush tops of rolls with beaten egg. Bake
rolls 25 to 30 minutes or until golden brown.
Yield: 12 rolls. By Mary Carroll.
Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@netvision.net.il> on
Sep 15, 1998
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