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    Low-Fat Cinnamon Rolls


    Source of Recipe


    Unkown
    Yield: 12 servings

    DOUGH
    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

    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
    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.

 

 

 


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