Cinnamon Rolls

May/June 1993

Your rating: None Average: 4.5 (8 votes)

Substituting whole-wheat for some of the white flour makes these cinnamon rolls more nutritious.

Cinnamon Rolls

Makes: 12 cinnamon rolls

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  • 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


  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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.


Per serving: 364 calories; 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.

Nutrition Bonus: Iron (15% daily value).

Carbohydrate Servings: 4 1/2

Exchanges: 2 starch, 2 other carbohydrate, 1 fat

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