Cinnamon rolls
Nutrition Facts
Serving Size 1 roll
Calories 130
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 2 g | |
| Sodium | 30 mg | |
| Cholesterol | 6 mg | |
| Dietary fiber | 2 g | |
| Protein | 3.5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This recipe makes 32 cinnamon rolls. Bake now and freeze some for later.
Ingredients
(Serves 32)For the dough:
- 1 cup skim milk
- 1/4 cup canola oil
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 packages dry yeast (about 0.75 ounces per packet)
- 1/4 cup warm water
- 1 egg
- 2 egg whites
- 3 cups all-purpose flour
- 2 1/2 cups whole-wheat flour
- Cooking spray
For the cinnamon filling:
- 2 tablespoons ground cinnamon
- 3/4 cup brown sugar
- 1/4 cup raisins
For the glaze:
- 1/2 cup frozen unsweetened apple juice concentrate, thawed
Directions
In a small saucepan, heat the milk until just before it boils. Don't let it boil. Stir in the canola oil, sugar and salt. Remove the milk mixture from the heat and cool until lukewarm.
In a small bowl, combine the yeast and water. Stir and set aside for 5 minutes.
In a large bowl, beat the egg and egg whites using an electric mixer. Add in the yeast and milk mixture.
Using a wooden spoon, mix in the flours 1 cup at a time, until a soft dough forms. If you have a countertop mixer, use a dough hook and follow the directions that came with it.
Turn the dough out onto a well-floured work surface. With floured hands, knead gently until the dough is smooth and stretches, about 5 minutes.
Return the dough to the bowl and cover with plastic wrap. Let rise in a warm place until double in size, about 1 1/2 hours. Divide the dough in half and shape each half into a ball. Cover with plastic and let sit for 10 more minutes.
Spray an 11-by-14 baking pan with cooking spray.
In a small bowl, mix the cinnamon, brown sugar and raisins.
Using a rolling pin, roll each ball of dough into a 16-by-8-inch rectangle. Spray the dough with cooking spray. Sprinkle each rectangle with half of the cinnamon mixture. Starting at the long side, roll up each rectangle. Slice each roll into 16 pieces and place on the prepared pan. Let rise until double in size, about 1 1/2 hours.*
To make the glaze, heat the apple juice over medium heat. Cook until the juice is syrupy, about 5-7 minutes. Set aside.
Preheat oven to 350 F.
Brush each roll with the apple juice. Bake until golden brown, about 15 minutes.* Serve warm.
*To freeze rolls for later, bake them only until the dough rises a bit but hasn't browned. Cool partly baked rolls in pan. Wrap tightly in 2 layers of plastic wrap and freeze. When you want to use them, thaw in refrigerator. Then bake at 350 F for 8-10 minutes.