Healthy Ingredient Recipes Healthy Herb & Spice Recipes Healthy Spice Recipes Healthy Cinnamon Recipes Cinnamon Rolls Learn how to make cinnamon rolls for a sweet treat. Substituting whole-wheat flour for some of the white flour makes these healthy cinnamon rolls more nutritious. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on October 12, 2021 Print Share Share Tweet Pin Email Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke Cook Time: 35 mins Additional Time: 2 hrs 25 mins Total Time: 3 hrs Servings: 12 Yield: 12 cinnamon rolls Nutrition Profile: Heart Healthy High Fiber Low Sodium Jump to Nutrition Facts Ingredients 3 1/2-4 cups all-purpose flour, divided 1 cup whole-wheat flour 1 package active dry yeast, (1 tablespoon) ½ cup nonfat cottage cheese 1 cup plus 1 tablespoon nonfat milk, divided ⅓ cup granulated sugar 2 tablespoons canola oil ½ teaspoon salt 2 large eggs, lightly beaten 1 large egg white ½ cup packed light brown sugar ¼ cup dark corn syrup 1 tablespoon ground cinnamon ½ cup golden raisins ¼ cup chopped toasted pecans 1 ¼ cups confectioners' sugar 1-2 tablespoons nonfat milk 1 teaspoon corn syrup ½ teaspoon vanilla extract Directions 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 degrees 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 degrees 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. To make ahead 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. Print Nutrition Facts (per serving) 363 Calories 5g Fat 72g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 363 % Daily Value * Total Carbohydrate 72g 26% Dietary Fiber 3g 10% Total Sugars 37g Protein 9g 17% Total Fat 5g 7% Saturated Fat 1g 4% Cholesterol 32mg 11% Vitamin A 53IU 1% Vitamin C 0mg 0% Folate 24mcg 6% Sodium 171mg 7% Calcium 63mg 5% Iron 2mg 13% Magnesium 31mg 7% Potassium 191mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved