Cinnamon Roll Dessert

recipe
"My family loves this dessert; it's like one giant cinnamon roll." --Gaelen McNamara, Haslett, MI

Yield:

16 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 12 %
Fat 3.4 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 4.6 g
Carbohydrate 51.5 g
Fiber 1.4 g
Cholesterol 21 mg
Iron 2.7 mg
Sodium 195 mg
Calcium 45 mg

Ingredients

Roll:
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (100° to 110°)
3 cups sifted cake flour (about 11 ounces), divided
1/2 cup granulated sugar
1 teaspoon salt
1 cup warm low-fat buttermilk (100° to 110°)
1 large egg
1 3/4 cups all-purpose flour (about 7 3/4 ounces), divided
1/2 cup raisins
Cooking spray
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
4 teaspoons unsweetened cocoa
3 tablespoons butter, melted and divided
Glaze:
1/2 cup powdered sugar
2 tablespoons (1 ounce) 1/3-less-fat cream cheese, softened
1/2 teaspoon vanilla extract
2 teaspoons fat-free milk

Preparation

To prepare roll, dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let yeast mixture stand 5 minutes.

Spoon cake flour into dry measuring cups; level with a knife. Combine 2 cups cake flour, 1/2 cup granulated sugar, and salt in a large bowl. Add warm buttermilk and egg; beat with a mixer at medium-low speed for 30 seconds. Add yeast mixture, and beat 1 minute. Add remaining 1 cup cake flour, and beat for 1 minute. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Stir in 1 cup all-purpose flour to form a soft dough. Turn dough out onto a floured surface. Sprinkle surface of dough with raisins. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch the dough down. Divide into 3 pieces. Cover and let stand for 5 minutes (dough will feel sticky).

Combine brown sugar, cinnamon, and cocoa in a small bowl. Working with one portion of dough at a time (cover remaining dough to prevent drying), roll dough into a 16 x 6-inch rectangle on a lightly floured surface. Brush surface of dough with 1 tablespoon butter, and sprinkle with one-third of brown sugar mixture. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Repeat procedure with the remaining dough, butter, and brown sugar mixture. Braid the 3 rolls, pinching ends to seal. Place braid in a 9-inch springform pan coated with cooking spray, forming a ring. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°.

Uncover dough, and bake at 350° for 25 minutes. Lightly cover with foil; bake 20 minutes or until golden brown and loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack. Remove from pan; cool on wire rack.

To prepare glaze, place powdered sugar, cream cheese, and vanilla in a medium bowl; beat with a mixer at low speed just until blended. Stir in fat-free milk. Drizzle over bread. Cool to room temperature before serving. Cut into wedges.

Note:

Gaelen McNamara,

Cooking Light

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note