* Exported from MasterCook *
Ring, Almond Cinnamon Roll Breakfast
Recipe By :BETTER HOMES AND GARDENS
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Breakfast Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- (105F to 115F)
1/2 cup granulated sugar
2 1/4 tsp active dry yeast
2 cups all-purpose flour -- to 2 1/4C
1 cup whole wheat flour
1 egg -- or 1/4 cup egg product, thawed
2 tablespoons canola oil
1 teaspoon salt
Nonstick cooking spray
1 1/2 tablespoons butter -- melted
1 tablespoon ground cinnamon
1/2 cup sliced almonds -- toasted
Cream Cheese Icing:
1/4 cup lowfat cream cheese -- (Neufchatel)
1/4 cup powdered sugar
1 tablespoon nonfat milk
1 teaspoon vanilla
Servings: 15
Size: 1 frosted piece each
Prep: 45 min
Rise: 1 hr
Chill: 8 hrs to 24 hrs
Whip out this warm breakfast cake the next time you're hosting
overnight guests. They won't be able to stay in bed when they smell
the delectable combination of cinnamon, almonds, and cream cheese icing.
In a large bowl stir together the water, 1/4 cup of the sugar, and
the yeast. Let stand for 5 minutes. Stir in 2 cups of the all-purpose
flour, the whole wheat flour, egg, oil, and salt.
On a lightly floured surface, knead in enough of the remaining
all-purpose flour to make a moderately soft dough that is smooth and
elastic (3 to 5 minutes total). Lightly coat a large bowl with
cooking spray. Place dough in bowl; turn to coat surface of dough.
Cover; let rise in a warm place until double in size (about 1 hour).
Roll the dough into a 17x12" rectangle. Brush dough with melted
butter. Sprinkle with the remaining 1/4 cup sugar and the cinnamon.
Sprinkle the dough with all but 2 tablespoons of the sliced almonds.
Starting with a long side, roll up dough into a spiral; pinch seam to
seal. (This will make a spiral that is about 20" long.) Lightly coat
a baking sheet with cooking spray. Form a ring out of the dough
spiral, sealing the ends together. Place the ring, seam side down, on
the prepared baking sheet. Using kitchen scissors, cut from the edge
toward the center at about 1 1/2" intervals, cutting about two-thirds
of the way through the dough spiral. Turn each dough section slightly
to one side.
Cover the ring and chill in the refrigerator for 8 to 24 hours. (If
baking right away, cover and let rise in a warm place until double in
size, about 45 minutes.)
If ring was chilled, let stand at room temperature for 30 to 60
minutes before baking. Meanwhile, preheat oven to 350F. Bake,
uncovered, about 25 minutes or until golden brown. Let cool on baking
sheet on a wire rack for 20 minutes. Carefully transfer ring to a
serving platter. Drizzle with Cream Cheese Icing. Sprinkle with
reserved 2 tablespoons almonds.
Per serving: Cal 197, Pro 4g, Carb 34g, Fat 5g, Sodium 172mg, Fiber 2g
S(Internet Address):
"<http://www.bhg.com/recipe/almond-cinnamon-roll-breakfast-ring/>"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 194 Calories; 7g Fat (31.2%
calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber;
19mg Cholesterol; 188mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 1122