Cran-Apple Oatmeal Swirl Rolls Recipe - Cooking Index
Cran-Apple Oatmeal Swirl Rolls Recipe - Cooking Index
| For Dough | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour - (1 1/2 to 2) - divided |
| 2/3 cup | 157ml | Uncooked quick or old-fashioned rolled |
| Oats | ||
| 1/4 cup | 40g / 1.4oz | Brown sugar - (packed) |
| 1 | Quick-rising yeast - (1/4 oz) - (abt 2 1/4 | |
| Teaspoons) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Warm milk or water - (110 to 115 degrees) |
| 1/4 cup | 49g / 1.7oz | Margarine or butter - (1/2 stick) - melted |
| 1 | Egg - lightly beaten | |
| For Filling | ||
| 2/3 cup | 97g / 3.4oz | Chopped walnuts or pecans |
| 1/2 cup | 80g / 2.8oz | Brown sugar - (packed) |
| 1/3 cup | 65g / 2.3oz | Margarine or butter - (5 tbspn plus 1 - melted |
| Tspn) | ||
| 1/3 cup | 78ml | Uncooked quick or old-fashioned rolled |
| Oats | ||
| 2 teaspoons | 10ml | Apple pie spice or ground cinnamon |
| 1/3 cup | 48g / 1.7oz | Chopped dried apples |
| 1/3 cup | 30g / 1.1oz | Dried cranberries |
| 1 tablespoon | 15ml | All-purpose flour |
Lightly grease an 8- or 9-inch square baking pan.
To prepare dough: combine 1 1/2 cups flour, oats, brown sugar, yeast and salt in a large mixing bowl. Add milk, margarine and egg; beat at medium speed 2 minutes. Stir in enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl.
Knead dough on lightly floured surface 5 minutes or until smooth and elastic, lightly sprinkling work surface and hands with flour if dough is sticky. Cover loosely with plastic wrap.
To prepare filling: Combine walnuts, brown sugar, margarine, oats and apple pie spice in small bowl; mix well. Reserve 1/3 cup; set aside. Add apples and cranberries to remaining oat mixture; mix well.
Roll dough into 16- by 8-inch rectangle. Sprinkle apple mixture evenly over dough; press firmly into dough. Starting at long end, roll dough up tightly; pinch seam to seal. Cut dough crosswise into 12 slices. Place slices, cut-side down, in prepared pan. Cover. Let rolls rise in warm place until almost doubled in size, about 30 minutes.
Preheat oven to 350 degrees. Combine reserved 1/3 cup oat mixture with remaining 1 tablespoon flour; sprinkle evenly over rolls. Bake 30 to 35 minutes or until golden brown. Let cool 5 minutes in pan on wire rack. Turn out onto platter. Serve warm.
Yield: 12 rolls.
Source:
St. Louis Post-Dispatch - 01-04-1999 - Recipe from the Quaker Oats Co.
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