Wednesday, May 12, 2010

J's Cinnamon Rolls

Cinnamon rolls are always delicious but ALWAYS way too rich. They are often made with too much butter and sugar. I set out to cut back on the calories yet keep these tasting great. I started from a recipe out of my bread cookbook: The Bread Lover's Bread Machine Cookbook. I've changed it quite a bit so I'll list the recipe here: Makes 20 rolls.


First make the dough - I use a bread machine (Breadman Pro TR875). Place the following in your machine and set it on the dough setting (takes ~ 1.5hr):
  • 3 cups whole wheat flour
  • 1 cup AP flour
  • 3 Tbsp unsalted butter
  • 1/4 cup flax meal
  • 1 + 2/3 cups fat free milk
  • 1 + 1/3 tsp vanilla extract
  • 6 Tbsp granulated sugar
  • 3 tsp bread machine yeast
  • 1+1/2 tsp salt

















10 minutes before your dough is done make the filling. Mix the cinnamon and sugar together then cut the butter in with a pastry cutter. I've found this works better than adding the butter and sugar separately since when you cut the rolls into sections the sugar will fall out. So cutting the filling together keeps all the filling where you want it - inside the rolls!
  • 3/4 cup packed brown sugar (I like dark)
  • 1+1/3 Tbsp ground cinnamon
  • 6 Tbsp unsalted butter

















Just before the bread dough is done clean a surface on your counter and sprinkle flour (use AP). You'll need about 2x2 foot area. Get flour on your hands and take the dough out. gently "cloak" it in flour and then flatten the dough into a rectangle about 12x20 inches. 


















Now start from one of the long sides and roll the rolls up. Go slow and keep it fairly tight. Then gently stretch the rolls until the log is about 24 inches long. Cut into 1 1/4 inch sections and place in a lightly greased glass pan (13 by 9 inch should work). Evenly space them.



















Loosely cover them with plastic wrap and let them rise at room temperature for 30 minutes. Or place them in the refrigerator and let them rise slowly overnight then take them out and let them rest for 20 minutes before cooking. Cook at 350 F for 20-25 minutes until lightly brown on the tops but still a little soft in the middles.


Topping: Mix together then drizzle over the rolls and then serve hot! If they are too cold then just reheat in the microwave for 20-40 sec.
  • 3/4 cup powdered sugar
  • 1 Tbsp plain nonfat yogurt (+ splash of water if yogurt is really thick)
  • 1/2 tsp vanilla extract

















Enjoy!

-J (Dad)

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