PRIZE TESTED RECIPES5
$400 WINNER
Torie Christensen,
STEAMBOAT SPRINGS, CO
CHILDHOOD-FAVORITE HOLIDAY SWEETS CATEGORY, DECEMBER 2009
GINGERBREAD C IN N AM O N ROLLS
2
pkg. active d ry yeast
%
cup evaporated milk
'/3
cup molasses
/4
cup packed brown sugar
1
egg, lightly beaten
2
Tbsp. vegetable oil
4
cups all-purpose flour
/4
cup packed brown sugar
2
Tbsp. granu lated sugar
1
tsp. ground cinnamon
%
tsp. ground ginger
2
Tbsp. butter, softened
i
recipe Glaze
Sugared cranberries*
1. In a bowl com bine yeast and
V4
cup
w arm water
(about
115
°F).
Let stand
5
minutes. Stir in m ilk,
molasses,
Vi
cup brown sugar, the
egg, oil, and
Vi
tsp.
salt.
Stir in as
m uch flour as you can. Tu rn
dough out onto floured surface.
Knead in enough rem aining flour for moderately
soft, smooth, elastic dough
(5
minutes). Shape in
ball. Place in greased bowl; turn once. Cover; let
rise until double
(1
hour). Punch down. T u rn onto
lightly floured surface. Cover; let rest
10
minutes.
2. Grease a
13
x
9
x
2
-in c h pan. Fo r filling , in bow l
com bine
V i
cup brow n sugar, granulated sugar,
cinnam on, and ginger. R o ll dough to
12
x
8
-in ch
rectangle. Spread butter on dough. Sprinkle
fillin g to w ith in
1
in ch along one long side. R o ll
up, beginning at long side of filling . P in ch to
seal. C u t
12
slices. Place in pan. Cover; let rise
u n til n early double
(45
m inutes).
3. Heat oven to
350
°F. Bake
22
to
25
m inutes or
until golden and set. Let stand
5
minutes; invert
onto platter. D rizzle w ith Glaze. To serve, top
w ith sugared cranberries. MAKES
12
ROLLS.
GLAZE Com bine
IV2
cups
powdered sugar, V2
tsp.
cinnam on,
and
V2
tsp.
vanilla.
W h is k in enough
m ilk
(4
to
5
tsp.) for d rizzling consistency.
*NOTE Fo r sugared cranberries, ro ll frozen
cranb erries in sugar.
4
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