Here is a recipe for cinnamon rolls that turned out very well. My DH & son loved
them. The dozen are a bit large so the next time I'll probably make 16. And it
doesn't use a bread machine for those that have been asking for regular
* Exported from MasterCook II *
Low-Fat Cinnamon Rolls
Recipe By : American Dietetic Association
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour -- up to 3 cups
1/4 cup sugar
1 package yeast -- rapid rise
2 tablespoons nonfat dry milk
3/4 teaspoon salt
3/4 cup warm water -- 120-130 degreesF
6 ounces pear baby food
3 large egg whites
1 1/2 cups whole wheat flour
2 tablespoons honey
1/3 cup packed brown sugar
1 tablespoon cinnamon
3/4 cup raisins
Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir
in water & baby food. Stir in egg whites, whole wheat flour &
enough remaining all purpose flour to make a soft dough. On a
lightly floured surface, knead until smooth & elastic, about 4-6
minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle
evenly with brown sugar, cinnamon & raisins. Beginning at long end,
roll up tightly; pinch seams to seal. Cut into 12 equal pieces. Place,
cut sides up, in a greased 13 x 9 baking pan. Cover & let rise in a
warm, draft-free place until doubled in size, about 30-45 minutes.
Bake at 375F for 25-30 minutes or until done. Remove from pan;
cool on wire rack. Drizzle with icing if desired.
Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk &
1/2 tsp vanilla extract. Mix until smooth.
Per roll: 241 cal, 1 g fat, 0mg chol, 172 mg sod, 4 g fiber
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NOTES : I used a combination of raisins & craisins for the filling.
Also used almond extract in the icing.