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Serves: 16
Print this Recipe
No one will suspect these sticky sweet rolls have a fraction of the fat and sugar of the originals. They’re best served warm, with a cup of hot coffee.
Dough
1 tablespoon packed light brown sugar
1 tablespoon cinnamon
1/2 cup warm water (105-115 degrees F)
1 package (2 1/4 tsp) active dry yeast
3/4 cup warm fat-free (skim) milk (105-115 degrees F)
4 cups all-purpose flour
1 large egg, lightly beaten
1/4 cup granulated sugar
2 tablespoons canola oil
1 teaspoon salt
Icing
1/2 cup powdered sugar
1 tablespoon reduced-fat brick-style cream cheese
1 teaspoon vanilla extract
1 teaspoon water
1. Preheat the oven to 400°F. Spray a 13 X 9-inch baking dish with nonstick cooking spray.
2. In a small bowl, combine the brown sugar and cinnamon; set aside.
3. Combine the warm water and yeast in a large mixing bowl and let stand until the yeast is dissolved, about 5 minutes.
4. Stir the warm milk into the yeast mixture. Add 1 cup of the flour and the egg, sugar, oil, and salt; stir until well blended. Add remaining flour, 1/2 cup at a time, until dough becomes very stiff.
5. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
6. Roll the dough out into a 12 X 18-inch rectangle. Sprinkle evenly with the brown sugar-cinnamon mixture. Starting from one long side, roll up the dough as you would a jelly roll. Cut crosswise into 16 slices.
7. Place the rolls, cut side up, slightly apart in the prepared dish. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
8. Bake 12-15 minutes, or until browned. Invert pan onto prepared platter and let cool.
9. In a small bowl, combine the powdered sugar, cream cheese, vanilla, and water. Stir until creamy and spread evenly over the warm rolls.
EXCHANGES
Carbohydrate 2
NUTRITION FACTS
Calories 171(Calories from Fat 23)
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 14 mg
Sodium 160 mg
Carbohydrate 32 g
Dietary Fiber 1 g
Sugars 8 g
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