Cinnamon Rolls

Photo: Randy Mayor; Styling: Jamie Kimm

These cinnamon rolls from Cooking Light will satisfy any sweet tooth, and will only cost you 200 calories. 

Yield: 18 servings (serving size: 1 roll)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 234
  • Fat: 6.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 39.6g
  • Fiber: 1.1g
  • Cholesterol: 28mg
  • Iron: 1.7mg
  • Sodium: 87mg
  • Calcium: 40mg

Ingredients

  • Rolls:
  • 1 cup warm fat-free milk (100° to 110°)
  • 6 tablespoons melted butter, divided
  • 1/3 cup granulated sugar, divided
  • 1 package quick-rise yeast
  • 16.88 ounces all-purpose flour (about 3 3/4 cups)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • Cooking spray
  • 2/3 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • Icing:
  • 3 tablespoons butter, softened
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Preparation

  1. 1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
  2. 2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
  3. 3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
  4. 4. Preheat oven to 350°.
  5. 5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
  6. 6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.
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