8 pt. Cinnabon Cinnamon Rolls
Source of Recipe
Top Secrets Recipes Lite! Cookbook by Todd Wilbur, pg 137-13
Recipe Introduction
"How sinfully delicious are these cinnamon rolls? Their intoxicating aroma wafts through shopping malls and airports all over America, and at one time or another you've probably been a victim of that irresistible, gooey swirl of delight. Sometimes, though, for a treat this delicious, you just have to say "What the heck" Right? There's a good chance that same thought has gone through the minds of millions since the first Cinnabon was served at Seattle's Sea-Tac Mall in 1985. But what if you could still get that marvelous Cinnabon taste with better than an 80 percent reduction in fat? Not possible, you say? Get out the rolling pin and prepare for an amazing reduced-fat conversion of America's favorite mall food."
List of Ingredients
***ROLLS***
1 1 1/4 ounce active dry yeast
1 cup skim milk warm, (105 to 110 degrees)
1/2 cup sugar
1/4 cup butter
6 tablespoons egg substitute
1 teaspoon salt
4 cups all-purpose flour
***FILLING***
1 cup packed dark brown sugar
1/3 cup wondra quick-mixing flour gold medal
2 1/2 tablespoons cinnamon
1/2 cup fat-free butter spread
***ICING***
8 ounces fat-free cream cheese
1 1/2 cups powdered sugar
1 tablespoon butter buds
1/2 teaspoon vanilla extract
1/8 teaspoon salt Recipe
Make the rolls by dissolving the yeast in the warm milk in a large bowl. Add the sugar and let the mixture sit for 5 minutes. Melt the butter in the microwave or in a saucepan over low heat and add it to the mixture in the large bowl. Add the egg substitute, salt, and flour to the large bowl, mix to incorporate the ingredients, then use flour-dusted hands to knead the dough into a large ball. Put the dough back into the bowl, cover it, and let it rise in a warm place for about I hour, or until it has doubled in size.
Make the filling by combining the brown sugar, Wondra flour, and cinnamon in a small bowl. Preheat the oven to 400 degrees F. Roll the dough out onto a lightly floured surface. Roll the dough into a flat rectangle until it is approximately 21 inches long and 16 inches wide. It should be about 1/4-inch thick. Spread 1/2 cup of the butter-flavored spread over the surface of the dough. Sprinkle the brown sugar and cinnamon mixture over the spread.
Working from the top (a 21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4-inch slices and place 6, evenly spaced, into each of two 9 x 13-inch lightly greased baking pans. Cover the baking pans and let the rolls rise for another 45 to 60 minutes, then bake for 15 to 22 minutes or until the rolls are light brown on top.
While the rolls bake, combine the icing ingredients in a medium bowl and beat well with an electric mixer at high speed until smooth and creamy. Cool the rolls for 3 to 5 minutes after removing them from the oven, then spread icing over the top of each one. Makes 1 Dozen Rolls.
Serving Size (1 roll) According to the cookbook: Per Serving: 370 Calories, 4g Fat, g Fiber Weight Watcher Points: 8
|
|
member logon
