Substituting whole-wheat for some of the white flour makes these cinnamon rolls more nutritious.
12 cinnamon rolls
Active Time: 35 minutes |
Total Time: 3 hours
3 1/2-4 cups all-purpose flour, divided
1 cup whole-wheat flour
1 package active dry yeast, (1 tablespoon)
1/2 cup nonfat cottage cheese
1 cup plus 1 tablespoon nonfat milk, divided
1/3 cup granulated sugar
2 tablespoons canola oil
1/2 teaspoon salt
2 large eggs, lightly beaten
1 large egg white
1/2 cup packed light brown sugar
1/4 cup dark corn syrup
1 tablespoon ground cinnamon
1/2 cup golden raisins
1/4 cup chopped toasted pecans
1 1/4 cups confectioners' sugar
1-2 tablespoons nonfat milk
1 teaspoon corn syrup
1/2 teaspoon vanilla extract
To make dough: Combine 1 1/2 cups white flour, whole-wheat flour and yeast in a large mixing bowl. Place cottage cheese in a cheesecloth-lined sieve over a bowl. Gather cheesecloth into a ball and squeeze out moisture from cottage cheese. (You should have about 1/4 cup of solids remaining.)
Transfer the cottage-cheese solids to the sieve and press them through the sieve into a small saucepan. Stir in 1 cup milk, granulated sugar, oil and salt; heat, stirring, until warm (120-130°F). Stir into the flour mixture. Add eggs and egg white; beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon (or dough hook of mixer), stir in 2 cups all-purpose flour.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, adding enough of the remaining flour to make a soft, smooth dough. (It will be slightly sticky.) Place the dough in a lightly oiled bowl and turn once. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
To make filling and bake rolls: Combine brown sugar, 1/4 cup corn syrup and cinnamon in a small saucepan; heat gently, stirring, until smooth. Set aside to cool.
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll or pat into a 12-by-18-inch rectangle.
Spread the brown-sugar mixture over the dough. Sprinkle with raisins and pecans. Starting at the long edge, roll up jelly-roll fashion. Pinch the edges of dough together along the length of the roll. With a sharp knife, slice the roll into 12 pieces. Coat a 9-by-13-inch baking dish with cooking spray, and place the cinnamon rolls, cut-side up and slightly apart, in the dish. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
Meanwhile, preheat oven to 375°F. Brush rolls with remaining 1 tablespoon milk. Bake until light brown, 25 to 30 minutes. Transfer to a rack and let cool slightly in the pan.
To make glaze: Stir together confectioners’ sugar, 1 tablespoon milk, 1 teaspoon corn syrup and vanilla in a small bowl. Add more milk, if necessary, to make a drizzling consistency. Drizzle the glaze over the rolls and serve them warm.
Per serving :
6 g Fat;
1 g Sat;
3 g Mono;
36 mg Cholesterol;
72 g Carbohydrates;
9 g Protein;
3 g Fiber;
173 mg Sodium;
204 mg Potassium
4 1/2 Carbohydrate Serving
Exchanges: 2 starch, 2 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 6 and refrigerate for 2 to 24 hours. Let stand in a warm place for 30 minutes before continuing with Step 7.