Krusteaz Buttermilk Pancake Mix Raspberry
Yield: 6 large rolls, 8
medium Prep Time:
20 minutes Total
Time: 14 hours, 20 minutes
For the dough-
1/2 cup warm water
2 1/4 teaspoons quick rise yeast
1/4 cup + 1 tablespoon granulated sugar
2 1/2 cups Krusteaz Buttermilk Pancake
1/4 cup melted butter
For the filling-
1/3 cup seedless raspberry jam
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
For the glaze-
1 cup powdered sugar
1/2 teaspoon vanilla
a measuring cup, stir warm water, yeast and 1 tablespoon of sugar together. Set
aside to proof. In a large bowl, stir 2 cups of pancake mix together with 1/4
cup granulated sugar and melted butter. Pour in yeast mixture and stir well to
get rid of most of the lumps. Stir in remaining 1/2 cup pancake mix. Pour into
greased bowl, cover and refrigerate 12 hours or overnight.
the morning, roll out chilled dough on well floured board into a square
slightly larger than 12x12. Cut off uneven edges to get a 12 x12 even square.
Spread jam over dough entirely, and then sprinkle with sugar and cinnamon. Roll
into log, cut into 6 2-inch pieces and place into parchment paper lined jumbo
muffin tin. Preheat oven to 375 degrees. Place rolls next to the oven to come
to room temperature quicker.
15-20 minutes or until edges start to brown slightly. Remove from oven. For the
glaze, stir all ingredients together until your desired consistency is reached.
Drizzle over rolls and serve warm.