Low-fat Cinnamon Rolls Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Flour, up to 3 cups
1/4 cup: Sugar,
1 package: Yeast, rapid rise
2 tbsp: Nonfat dry milk,
3/4 tsp: Salt,
3/4 cup: Warm water, 120-130 degreesF
6 ounce: Pear baby food,
3 large: Egg whites,
1 1/2 cup: Whole wheat flour,
2 tbsp: Honey,
1/3 cup: Packed brown sugar,
1 tbsp: Cinnamon,
3/4 cup: Raisins,
Directions:
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: 153 cal, .4 g fat (2.4%), 0 mg chol, 65 mg sod
NOTES : I used a combination of raisins & craisins for the filling. Also
substituted almond extract in the icing.
Recipe by: American Dietetic Association Posted to Kitmailbox Digest by
JusNeedlin@aol.com on Mar 5, 1997
Source from luhu.jp
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: 153 cal, .4 g fat (2.4%), 0 mg chol, 65 mg sod
NOTES : I used a combination of raisins & craisins for the filling. Also
substituted almond extract in the icing.
Recipe by: American Dietetic Association Posted to Kitmailbox Digest by
JusNeedlin@aol.com on Mar 5, 1997
Source from luhu.jp
Tags
: breads