Whole-Wheat Cinnamon Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Brown sugar and cinnamon make a gooey sweet filling while powdered sugar dissolves into a creamy glaze that's drizzled over the top of these breakfast treats. Ingredients:
1 1/2 packages dry yeast (about 3 1/4 teaspoons) |
3/4 cup warm fat-free milk (100° to 110°) |
1/4 cup warm water (100° to 110°) |
1/4 cup butter, softened |
1/4 cup honey |
1/2 teaspoon salt |
1 1/2 teaspoons fresh lemon juice |
1 large egg |
1 large egg white |
11.25 ounces all-purpose flour (about 2 1/2 cups), divided |
7.2 ounces whole-wheat flour (about 1 1/2 cups) |
cooking spray |
1/4 cup packed brown sugar |
1 1/2 tablespoons ground cinnamon |
1/8 teaspoon ground nutmeg |
1/3 cup raisins |
1 1/4 cups powdered sugar, sifted |
1 teaspoon vanilla extract |
5 teaspoons fat-free milk |
Directions:
1. To prepare dough, combine yeast, warm milk, and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Stir butter and next 5 ingredients into yeast mixture. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) all-purpose flour and whole-wheat flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead 5 minutes or until smooth and elastic, adding 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 down dough; roll into a 16 x 12inch rectangle on a floured surface. Coat surface of dough with cooking spray.
2. 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. Tightly roll up rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut dough into 16 rolls. Place rolls, cut sides up, in a 13 x 9inch metal baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
3. Preheat oven to 375°.
4. Uncover rolls. Bake at 375° for 19 minutes or until lightly browned. Cool in pan on a wire rack.
5. 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.
6. Young Chefs can:
7. Sprinkle raisins over dough
8. Help roll up dough
9. Older Chefs can:
10. Help knead dough
11. Combine brown sugar and spices, and sprinkle over dough
12. Help drizzle glaze
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