Everybody loves a warm cinnamon roll on a chilly morning. Try this lightened up version of the delicious classic. Use whole wheat flour to add a new and healthy dimension and top it off with a light drizzle of frosting.
1 1/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice $
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided
1 1/2 cups whole-wheat flour
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup raisins (optional)
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free mill
1. To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
2. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top.
3. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down and roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
4. To prepare filling, combine brown sugar, cinnamon, and nutmeg – sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough.
5. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
6. Preheat oven to 375°.
7. Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
8. To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
Yield: 16 servings (209 calories, 3.7g total fat, 2g saturated fat, 5.1 g protein, 40g carbohydrate, 2.6g fiber)
Cooking Light, November 2012