This Mother’s Day I wanted to make something extra special because my mom and sister were coming into town to celebrate. It’s the first time we’ve spent the day together in a very long time. One of the fondest momories I have of my mom is going to the mall and sharing a cinnabon – that cinnamonny taste, the thick, sweet icing – sounds like a heart attack in a box, right?

Well, it may or may not be, but I wanted to re-recreate that memory and make my own…from scratch! I found a recipe on my favorite site. Not only did I find these rolls to be easy, they’re freezable too! I actually made them the weekend before mothers day, froze them raw, took them out 30 minutes before baking, and they were perfect!

Oh yeah, they’re only 193 calories per roll…

Freezer Cinnamon-Fruit Rolls

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup fat-free milk
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
3 3/4 cups all-purpose flour, divided
Cooking spray

Filling:
2/3 cup packed brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 tablespoon ground cinnamon
2 tablespoons butter, melted

Glaze:
1 cup powdered sugar
2 tablespoons fat-free milk

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. 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).
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.

To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.

Roll the dough into an 18 x 10-inch rectangle on a floured surface. 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).

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. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.

To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.

To Freeze Unbaked 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.

To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.

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