Triple-Play Cinnamon Rolls

Triple-Play Cinnamon Rolls Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Three sugars go into these rolls: Granulated sweetens the dough, brown adds a light molasses flavor to the filling, and powdered sweetens the glaze. Use dental floss to make easy work of cutting the dough.

Yield:

20 servings (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 200
Caloriesfromfat 18 %
Fat 4 g
Satfat 2.3 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 38.3 g
Fiber 1.1 g
Cholesterol 20 mg
Iron 1.5 mg
Sodium 134 mg
Calcium 28 mg

Ingredients

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup warm 1% low-fat milk (100° to 110°)
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour, divided
Cooking spray
Filling:
3/4 cup raisins
2/3 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted
Glaze:
1 cup powdered sugar
2 tablespoons 1% low-fat milk
1/2 teaspoon vanilla extract

Preparation

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).

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, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.

Unwrap roll, and cut into 20 (1/2-inch) slices. Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray. Cover and let rise in a warm place (85°) free from drafts, 1 hour and 15 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stirring well with a whisk. Drizzle glaze over warm rolls.

Note:

March 2003
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