Of all the recipes I would call my favorites...I still prefer, and love Cooking Light magazines, books, which now I only have only two books from 2007, and 2008 left. With all my collection from a decade of Cooking Light books that I collect from my 'thrift finds'...of course, they were practically all new, and purchased from Goodwill @ $2.49; like I mentioned, end of the book bargains. I re-donated so many books back to them, just don't want to pile them up to my collections. I have down-sized so much over the few years on just about everything.
When death occurs in the family, you have no other choice, but to give away things that you cannot keep...i.e. lack of storage, painful memories, and outdated items, so you donate, sell, or simply give it away. I can always tell someone passed away, when I walk into Goodwill...see beautiful furniture, dishes, glassware, matching coordinating sets, and think; wow! their children did not want any of these things and feel a bit of sadness...knowing we did the same things, and just keep certain items for 'rememberance' ...and ending up the same way!...now, I totally got off the subject of my most amazing, and ooey-goeey, light Cinnamon Rolls!
The best part of these yummy rolls are the addition of the (roasted, or cooked) squash. I used acorn squash. Simply bake it for 45 minutes...split in half, clean seeds out, cover with aluminum foil and bake on 400 degrees F. until soft when you prick, and test with a fork. Roasting the squash intensifies the sweet natural flavor.
In my opinion, its so much easier to get ideas from magazines...even if they are not your own...you simply copy the name of the recipe; the source, and date, and you can google it online. That's what I've been doing lately. While sitting in the waiting room at doctors' office, instead of tearing pages out...sneaking it in your purse, lol...or even worse; snagging it, knowing they have at least three more other issues...and even worse; taking it from your daughter, 'hint-hint'...who gets every cooking issue of SAVEUR (gift from me)...Bon Appetit (also a gift from me)...Cooking Light, and various other magazine, which she cannot part with...again, google online, and chances are you will find everything that you are searching for, and more!
Spiced Cinnamon Rolls with Maple Glaze
from: Cooking Light, Nov. 2011
Ingredients
Ingredients
Rolls:
1 cup warm water (100° to 110°)
1 tablespoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
11.9 ounces bread flour (about 2 1/2 cups)
6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup mashed cooked delicata squash-(acorn squash works great)
(about 1 [1-pound] squash)
1 tablespoon canola oil
Cooking spray
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 teaspoons water
3 tablespoons finely chopped walnuts, toasted
Glaze:
1/3 cup water
1/2 cup maple sugar or light brown sugar (I used dark brown sugar to intensify the deep dark color)
2 tablespoons butter, melted
1 tablespoon butter
1 tablespoon half-and-half
1/2 teaspoon vanilla extract
Preparation
1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.
2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
(Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.
Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts.
(I actually measured with a ruler, and cut the edges to leave just the 1/4 in. border. You can re-roll the scraps and leave it for kids to practice rolling)
Roll the dough, jelly-roll fashion, starting with long side.
Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.
4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.
6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.
Find out which ingredients are on sale at your local stores:
Zip code
Find Stores
Save this ZIP to my account
Select your favorite stores: [Select All Stores]
(There are 6 total deals near you)
Aldi
Bravo Supermarkets (2)
Costco
CVS/pharmacy
Publix (3)
Sam's Club
Save-A-Lot
Target (1)
The Fresh Market
Walgreens
Walmart Supercenter
Western Beef
Winn-Dixie
Save
Privacy Policy (Your California Privacy Rights) and Terms of Use.