Fruit-Nut Breakfast RollsNaturally sweetened rolls that are made with preprepared dough to shorten the prep time. Dee-lish!
1/2 Cup pineapple juice
coriander, as desired
raisins, as desired
chopped nuts, as desired
prepared 2-2 1/2 lbs of basic bread dough
Place in blender pineapple juice, dates and banana and blend until smooth. Grease baking pan and spread a little of the filling mixture on the bottom of pan. Sprinkle with nuts.
Roll out dough to a 1/4 inch thick rectangle on a lightly floured board. Spread filling mixture over dough. Sprinkle with raisins, nuts and coriander. Roll up as for a jelly roll. Slice into 1 inch rolls and turn cut slices down onto fruit mixture in baking pan. Cover and let rise 45 minutes or until rolls in pan touch each other. Bake at 350° for 20-30 minutes or until done. Leave rolls in pan to cool and prepare glaze.
1 C dry soy milk powder
1/4 C honey
1 tsp vanilla
3 tsp water or as needed for desired consistency to drizzle
Beat together until smooth. Drizzle over warm rolls. Serve when glaze becomes thickened on rolls.Servings: 6
Submitted by Kimberly Kyle
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