Everything you crave in a cinnamon roll, in a vastly lighter version. Brown sugar sweetens the filling of this breakfast treat, and powdered sugar dissolves into a milky glaze that's drizzled over the top of these delicious and good for you cinnamon rolls. Whole-wheat flour adds a healthy dimension to these tasty rolls.
To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). 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 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 375°.
Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
This recipe was updated for the November, 2012 25th anniversary issue.
made these and they were alright. 22 min. of cooking was too long and definitely needed the extra raisins and a cream cheese icing rather than the glaze. Not gooey like I was expecting. Too dry won't make again
It was snowing this morning and I had a craving for comfort food and I decided that cinnamon rolls would do the trick. I had such high hopes that these would be delicious based on the other reviews. The rolls themselves are good, not fantastic, but good. The glaze is horrible, it just tastes like you are eating powdered sugar which is a shame because there is a lot of time and effort in making the cinnamon rolls and then you pour a glaze on top that ruins them. If I tried these again I would definitely find another glaze, I might even be open to adding a ton of calories and using cream cheese just to make them spectacular.
I loved the rolls themselves, but I wasn't a fan of the glaze. I replaced it with a homemade cream cheese frosting that I thinned out using the glaze. Turned out well. Also used dark brown sugar, probably best to use light instead. In other cinnamon roll recipes I've found that light yields a more traditional taste than the dark did.