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Low-Fat Cinnamon Rolls Recipe
Ingredients
:DOUGH
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1/4 cup granulated sugar
1 package Rapid Rise Yeast
2 tablespoons nonfat dry milk
3/4 teaspoon salt
3/4 cup very warm water (120º to 130ºF)
1 6-ounce jar pear baby food
1 1/2 cups whole wheat flour
3 egg whites
:FILLING
2 tablespoons honey
1/3 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup raisins
:ICING
1 cup sifted powdered sugar
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon pure vanilla extract
Method
To make dough: In large bowl, combine 1 cup all-purpose flour, granulated sugar, undissolved yeast, dry milk and salt.
Stir in water, baby food and whole wheat flour.
Stir in egg whites and enough remaining all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest 10 minutes.
To shape and fill: Roll dough to 18 x 12-inch rectangle.
Brush with honey to within 1/2 inch of edges; sprinkle evenly with brown sugar, cinnamon and raisins.
Beginning at long end, roll up tightly; pinch seam to seal.
With sharp knife, cut into 12 equal pieces.
Place, cut sides up, in greased 13 x 9-inch baking pan.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375ºF for 25 to 30 minutes or until done.
Remove from pan; cool on wire rack.
To Make Icing: In small bowl, combine all ingredients; stir until smooth.
Drizzle over rolls.
