Post by marlaoh on Dec 27, 2002 9:42:27 GMT -6
Low Fat Cinnamon Rolls With Light Cream Cheese Frosting
3 3/4 cups flour, all-purpose
2 packages quick-rise yeast
1/2 cup sugar
1 teaspoon salt
2 tablespoons malted milk powder
1 1/4 cups low fat buttermilk warmed to 120°F<br>
1 egg
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins - optional
1/4 cup Land O' Lakes, light butter, melted
Frosting:
1/4 cup light 50% less fat cream cheese
1 1/4 cups confectioner's sugar
1 to 2 tablespoons skim milk or water
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
Method:
In bowl of electric mixer, combine 1 cup flour with yeast, salt, malted milk powder and sugar together. With mixer on low speed gradually mix buttermilk into dry ingredients. Increase speed to medium and beat for 2 minutes, scraping sides of bowl occasionally. Beat in egg and 1 cup additional flour and continue beating mixture 2 minutes longer.
Using low mixer speed gradually stir in 1 1/2 cups flour, enough to make a soft dough that holds together instead of sticking to sides of bowl. Turn dough out onto a lightly floured surface and knead until dough is smooth and satiny, 8 minutes, adding up to 1/4 cup more flour to prevent dough from being too sticky to knead.
Shape dough into a ball and turn over in a large bowl lightly sprayed with cooking spray to grease top. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.
While dough is rising; mix brown sugar, cinnamon and raisins together and set aside. Lightly spray a 13- by 9-inch baking pan with cooking spray and set aside. In a small bowl beat cream cheese together with confectioner's sugar, lemon juice, vanilla and 1 to 2 tablespoons skim milk or water until smooth and set aside.
Turn dough on to a lightly floured surface and punch dough down and knead into a ball; cover with inverted bowl and let rest 5 minutes. Roll dough out in a 18- by 12-inch rectangle. Brush dough with about 1/2 of the melted butter and sprinkle with brown sugar mixture. Starting at 18- inch side, roll dough up jellyroll fashion pinching seam to seal. With seam side down, cut roll crosswise into 15 slices; place slices cut side down in prepared pan. Cover pan with plastic wrap and allow to raise until double in size, about 20 minutes.
Bake rolls in a preheated 400º F. oven for 25 minutes or until lightly browned. After removing rolls from oven, cool a few minutes then brush with remaining butter and spread with Light Cream Cheese Frosting. To serve pull apart with forks.
Yield: 15 rolls at approximately 240 calories; 2.5 grams total fat; 1.3 grams saturated fat; 20 milligrams cholesterol; 50 grams carbohydrate; 0.7 grams dietary fiber; 5.6 grams protein; 200 milligrams sodium.
3 3/4 cups flour, all-purpose
2 packages quick-rise yeast
1/2 cup sugar
1 teaspoon salt
2 tablespoons malted milk powder
1 1/4 cups low fat buttermilk warmed to 120°F<br>
1 egg
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins - optional
1/4 cup Land O' Lakes, light butter, melted
Frosting:
1/4 cup light 50% less fat cream cheese
1 1/4 cups confectioner's sugar
1 to 2 tablespoons skim milk or water
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
Method:
In bowl of electric mixer, combine 1 cup flour with yeast, salt, malted milk powder and sugar together. With mixer on low speed gradually mix buttermilk into dry ingredients. Increase speed to medium and beat for 2 minutes, scraping sides of bowl occasionally. Beat in egg and 1 cup additional flour and continue beating mixture 2 minutes longer.
Using low mixer speed gradually stir in 1 1/2 cups flour, enough to make a soft dough that holds together instead of sticking to sides of bowl. Turn dough out onto a lightly floured surface and knead until dough is smooth and satiny, 8 minutes, adding up to 1/4 cup more flour to prevent dough from being too sticky to knead.
Shape dough into a ball and turn over in a large bowl lightly sprayed with cooking spray to grease top. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.
While dough is rising; mix brown sugar, cinnamon and raisins together and set aside. Lightly spray a 13- by 9-inch baking pan with cooking spray and set aside. In a small bowl beat cream cheese together with confectioner's sugar, lemon juice, vanilla and 1 to 2 tablespoons skim milk or water until smooth and set aside.
Turn dough on to a lightly floured surface and punch dough down and knead into a ball; cover with inverted bowl and let rest 5 minutes. Roll dough out in a 18- by 12-inch rectangle. Brush dough with about 1/2 of the melted butter and sprinkle with brown sugar mixture. Starting at 18- inch side, roll dough up jellyroll fashion pinching seam to seal. With seam side down, cut roll crosswise into 15 slices; place slices cut side down in prepared pan. Cover pan with plastic wrap and allow to raise until double in size, about 20 minutes.
Bake rolls in a preheated 400º F. oven for 25 minutes or until lightly browned. After removing rolls from oven, cool a few minutes then brush with remaining butter and spread with Light Cream Cheese Frosting. To serve pull apart with forks.
Yield: 15 rolls at approximately 240 calories; 2.5 grams total fat; 1.3 grams saturated fat; 20 milligrams cholesterol; 50 grams carbohydrate; 0.7 grams dietary fiber; 5.6 grams protein; 200 milligrams sodium.