Low-Fat Cinnamon Rolls
Prep: 30 minutes Rise: 35 minutes Bake: 30 minutes
Yield: 12 servings
2 1/2 cups all-purpose
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
1 6-ounce jar pear baby food
1 1/2 cups whole wheat flour
3 egg whites
Note: applesauce can be substituted for the baby pear food
2 tablespoons honey
1/3 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup raisins
1 cup sifted powdered sugar
3 teaspoons milk
1/2 teaspoon pure vanilla extract
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 × 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 × 9-inch
baking pan. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
Bake at 375 degrees F 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.
Per Serving: 274 Calories; 1g Fat; 7g Protein; 62g Carbohydrate; 4g Dietary
Fiber; trace Cholesterol; 160mg Sodium.