Freezer Cinnamon-Fruit Rolls

Ingredients

• 0.7 cup brown sugar packed
• 0.3 cup butter melted
• 2 tablespoons butter melted
• 0.5 cup apricot dried chopped
• 2.3 teaspoons yeast dry
• 1 large eggs lightly beaten
• 0.5 cup skim milk fat-free
• 2 tablespoons skim milk fat-free
• 3.8 cups flour all-purpose divided
• 0.5 cup golden raisins 
• 0.3 cup granulated sugar 
• 1 tablespoon ground cinnamon 
• 0.5 cup pecans chopped
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup water (100° to 110°)

Equipment

• bowl
• frying pan
• oven
• knife
• plastic wrap
• baking pan
• aluminum foil
• measuring cup

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 3 1/2 cups 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 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
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, 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.
4. To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.
5. Roll the dough into an 18 x 10-inch rectangle on a floured surface.
6. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups 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).
7. 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.
8. Sprinkle 1/2 cup filling into bottom of each pan.
9. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.
10. Preheat oven to 35
11. Uncover rolls.
12. Bake at 350 for 20 minutes or until browned. Invert onto a serving platter.
13. To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth.
14. Drizzle over warm rolls.
15. To Freeze Unbaked
16. 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.
17. To Prepare Frozen Unbaked
18. Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350 for 20 minutes or until browned.