This was a great recipe. I made it for a birthday cake for someone who loves cinnamon rolls. I live in Denver, so I upped the temperature 25 degrees and I like my rolls a little bit more baked on top so I cooked for an additional 7 min. I also made a little more glaze, but just added powdered sugar and milk, not more cream cheese. I also added a dash of orange juice and crumbled pecans. I took about 1/3 of the icing and poured it over the cake for the last 10 min or so of baking. Then poured the rest over after it was out of the oven and crumbled some more pecans on top to make it pretty. Turned out great and everyone loved it. Just a bit time consuming.
Cinnamon Roll Dessert
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Amount per serving
- Calories: 253
- Calories from fat: 12%
- Fat: 3.4g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.3g
- Protein: 4.6g
- Carbohydrate: 51.5g
- Fiber: 1.4g
- Cholesterol: 21mg
- Iron: 2.7mg
- Sodium: 195mg
- Calcium: 45mg
- 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
- 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
- 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.
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