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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Monday, March 31, 2014

Raspberry Cinnamon Rolls

Krusteaz Buttermilk Pancake Mix Raspberry Cinnamon Rolls
Yield: 6 large rolls, 8 medium                 Prep Time: 14 hours
Cook 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 Mix, divided
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
splash milk
In 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.
In 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.
Bake 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.


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