Homemade Cinnamon Rolls
Active Time: 25 minutes
Total Time: 1 hour plus standing
Makes: 12 rolls
Dough
Schnucks nonstick cooking spray
1 cup Schnucks vitamin D whole milk
2 envelopes (¼ ounce each or 2¼
teaspoons each) active dry yeast
½ cup plus 1 teaspoon Schnucks granulated
sugar, divided
8 tablespoons Schnucks unsalted butter
(1 stick), divided
2 Schnucks large eggs, room temperature
1 teaspoon salt
4¼ cups Schnucks all-purpose flour plus
additional for dusting
Filling
1½ cups packed Schnucks light brown sugar
3 tablespoons Schnucks ground cinnamon
Icing
2 cups Schnucks powdered sugar
2 tablespoons water
½ teaspoon Schnucks pure vanilla extract
1. Prepare Dough: Spray 13 x 9-inch baking pan
with cooking spray. In microwave-safe small
bowl, heat milk in microwave oven on high 1
minute or until hot. Pour milk into large warm
bowl; stir until milk is very warm but not hot or
about 110°F.
2. Sprinkle yeast and 1 teaspoon sugar over
warm milk; stir until well combined. Let stand
5 minutes.
3. Meanwhile, in microwave-safe small bowl,
heat 4 tablespoons butter in microwave oven
on high 30 to 45 seconds or until melted. In
small bowl, with whisk, lightly beat eggs. With
wooden spoon, stir salt, remaining ½ cup sugar,
melted butter and eggs into yeast mixture until
combined. Add flour and stir until dough pulls
away from sides of bowl and dough ball begins
to form.
4. On lightly floured work surface, knead dough
4 to 6 minutes or until smooth and slightly
tacky; return dough to bowl. Lightly spray
dough with cooking spray; cover bowl with
plastic wrap. Let stand in warm place 1 to 2
hours or until dough has doubled in size.
5. Meanwhile, prepare Filling: In medium bowl,
combine brown sugar and cinnamon.
6. Lightly flour work surface and rolling pin.
Gently punch down dough and transfer to work
surface, kneading once or twice; roll dough
into 12 x 18-inch rectangle. Melt remaining
4 tablespoons butter and brush over top of
dough; evenly sprinkle brown sugar mixture
over dough. Starting with long side, tightly roll
up dough around filling, brushing off excess
flour as you roll. Pinch seam tightly to seal.
Sangria in a Snap
7. With serrated knife, cut dough crosswise into
twelve 1½-inch-thick rolls. Place rolls, cut side
down, into prepared pan. Loosely cover with
plastic wrap; let stand 30 minutes to rise.
½
8. Preheat oven to 350°F. Bake rolls 18 to 20
minutes or until golden brown.
9. Meanwhile, prepare Icing: In medium bowl,
with whisk, stir powdered sugar, water and
vanilla until smooth. Drizzle icing over rolls.
Each roll: about 487 calories, 9 g total fat (6 g saturated),
53 mg cholesterol, 225 mg sodium, 95 g carbohydrate,
3 g fiber, 56 g sugars, 7 g protein
> Cooks Wisdom
Note that there are several different types of yeast.
Make sure to use active dry yeast for this recipe.
Visit schnucks.com to watch our
How to Make Yeast Dough video.
26
Active Time: 10 minutes
Total Time: 10 minutes plus chilling
Makes: about 10 cups
1
1
½
1
1
1
medium Fuji or gala apple, cut in half,
cored and thinly sliced
medium orange, cut in half and
thinly sliced
(16-ounce) package Driscoll’s strawberries
(about 12 berries), hulled and thinly sliced
(.25-ounce) package fresh mint
(about 10 leaves), thinly sliced
bottle (750 mL) Pinot Grigio wine, chilled
can (5.5 ounces) apricot nectar
bottle (1 liter) ginger ale
In large pitcher or container, combine fruit,
mint, wine and nectar; refrigerate at least
30 minutes. Stir fruit mixture and add ginger
ale just before serving.
Each 1 cup: about 120 calories, 0 g total fat, 0 mg cholesterol,
15 mg sodium, 18 g carbohydrate, 1 g fiber, 15 g sugars,
0 g protein
> Cooks Wisdom
For a non-alcoholic version, replace Pinot Grigio
with 1 bottle (750 mL) sparkling non-alcoholic white
grape juice.