Friday, January 30, 2009

Cranberry Kissed Cinnamon Rolls

Laura passed on this recipe to me as well. The original recipe (which can be found at Very Best Baking) says to use white chocolate chips, but Laura said MSPI-friendly semi-sweet chocolate chips worked great, too! Also, she didn't want to overdo on the sugar for her kids, so she skipped the icing, and the rolls were still delicious!

Cranberry Kissed Cinnamon Rolls

2 loaves (1 lb. each) MSPI-friendly frozen white yeast bread dough, thawed, divided
2 tbsp. MSPI-friendly margarine, softened, divided
¼ cup sugar
1 tbsp. ground cinnamon
2 cups MSPI-friendly chocolate chips
1 cup sweetened dried cranberries, coarsely chopped, divided
1 cup powdered sugar, sifted
3 tbsp. rice milk or orange juice

Grease two 9-inch round baking pans.

Roll one bread loaf into 16 x 10 inch rectangle on a lightly floured surface.

Spread one tablespoon softened margarine over dough. Combine sugar and cinnamon in small bowl; sprinkle two tablespoons over dough leaving ½-inch border around sides. Sprinkle with ¾ cup chips and ½ cup cranberries, firmly pressing morsels and cranberries into dough.

Roll up dough tightly, starting at short end; seal edges with water. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf.

Cover; let rise in warm place until dough almost fills pans, about 30 minutes.

Preheat oven to 350 degrees.

Bake for 25-30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks.

Melt remaining chips in small, uncovered, microwave safe bowl on medium-high for 30 seconds, stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Stir in powdered sugar and rice milk to make a stiff glaze. Drizzle over cinnamon rolls.

6 comments:

Deanna said...

Just wanted to let you know I'm still checking in! I read back on all of the comments you received on the 1-year-old post, and WOW! there are so many of us who depend on your website! Thanks, again! And seriously...Pillsbury is the GREATEST for making their crescent rolls MSPI friendly!

wrknprogres said...

Not related to this post but I was wondering if you could tell me - are soy oil and soybean oil the same thing?

Andrea said...

Deanna: Always good to hear from you! Thanks for making me smile!

wrknprogres: Yes, as far I know, they are the same thing.

John and Elaine said...

How weird is this? Two women in our small (100 people at most) church have recently discovered that they have MPI babies. We all got together and compared notes, and we all LOVED our milk and drank it like crazy while we were pregnant. Now I'm curious about it, so I'm asking everyone I know who has a child with protein issues. Did you go really heavy on milk or soy while pregnant, or do you have a family history of intolerance/allergies? I'm curious because The Culinary Guide to MSPI talks about how the mom's pregnancy diet affects the baby. And I'm debating what I would do in a future pregnancy. I have had gestational diabetes with both pregnancies and pretty much lived on protein. This past pregnancy I even drank soy protein shakes frequently during the last trimester because my doctor was concerned because I was losing weight.

Andrea said...

John and Elaine: Actually, having the MPI babies isn't as strange as you may think. Evidently, 10% of babies are MSPI and that shoots up to 15% in the Midwest, but so many go undiagnosed -- thus the old standby of "colic." The idea that consuming dairy during my pregnancy could have caused this did run through my head, but honestly, I think it's more genetic than anything. (Milk intolerance runs on my husband's side of the family.) Which is why MSPI is more likely in the Midwest because of the European heritage. I've heard of a lot of ladies dropping dairy/soy in the last trimester, with the benefit being that when they begin nursing, the milk will already be milk and soy free. I wouldn't beat yourself up over the protein shakes. Look at the Asian culture. They consume massive amounts of soy, but you rarely see soy intolerance in Asians. Go figure!

Anonymous said...

I live work in a community of about 600 about an hour from Omaha, and I know of at least 8 women who have had MSPI babies. My daughter (3 1/2) had it, and I am currently 31 wks. into second pregnancy and have been doing the diet since 27 weeks. I think the high prevalance in this area is due to ancestry as Andrea said and due to the fact that a lot of pediatricians in the area are aware of MSPI and are diagnosing that rather than just saying the baby has colic or a touchy stomach. We doctor in Fremont, and even 3 1/2 years ago they were extremely well-informed about it. My daughter was diagnosed at 3 days old by testing a stool sample. As for family history, I confident that plays a large part as well. My husband has eczema and allergies, my parents are both lactose intollerant, and I was an extremely colicky baby. It makes one wonder if it's all connected . . .

Also - thank God for Oreos and Pillsbury crescent rolls!!!!