Healthier Homemade Cinnamon Rolls
1 tsp. cinnamon (optional)
1/2 cup raisins (optional)
Frosting:
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Directions:
2. Measure 1/2 cup of lukewarm water. Sprinkle yeast over the water and let it sit until bubbly. This will ensure that the yeast is active. Make sure your water is not too hot or it will kill the yeast.
3. Add the oil, honey and sugar to the milk mixture. Pour into the mixing bowl.
5. Add the yeast mixture to the mixing bowl.
6. Add 6 cups of flour to the mixing bowl. Attach the dough hook to the mixer and turn it on low to combine the ingredients.
7. Add the next 3 cups of flour, one cup at a time.
8. Mix the dough with the dough hook attachment on the mixer for 10 minutes. This kneads the dough.
10. When the dough is double, remove plastic wrap and punch down the dough. Divide it in half.
11. Roll the dough into a rectangle. Melt a Tablespoon of butter and brush or spread over the dough. Sprinkle with cinnamon and sugar, add raisins if desired. I do desire.
12.Roll the dough up and cut into 1 inch slices. Set the slices in a rectangular pan that has been sprayed with a non-stick spray such as Pam.
14. Bake 25-30 minutes at 350 degrees until light brown. Keep an eye on them.
15. Remove from oven and frost with the mixture of powdered sugar, skim milk and cream cheese. Adjust the proportions for the thickness of the frosting. No butter and you save the fat calories. When I make the frosting, I taste it to see if I want more cream cheese.
- 2 cups skim milk
- 1/4 cup white sugar
- 1/4 cup honey
- 1/4 cup extra light olive oil
- 1/4 cup butter
- 3 eggs (whisked)
- 4 pkg dry yeast (3 Tablespoons)
- 8 cups unbleached white bread flour
- 1 cup whole wheat flour
- 1 tsp. cinnamon (optional)
- 1/2 cup raisins (optional)
- Frosting:
- 3 cups powdered sugar
- 3 tsp skim milk
- 1 tsp vanilla
- 4 ounces of softened reduced fat cream cheese
- Measure the 2 cups of skim milk in a Pyrex glass measuring cup, cut the butter up and add it to the milk. Microwave for 2- 3 minutes. Let it cool to lukewarm
- Measure 1/2 cup of lukewarm water. Sprinkle yeast over the water and let it sit until bubbly. This will ensure that the yeast is active. Make sure your water is not too hot or it will kill the yeast.
- Add the oil, honey and sugar to the milk mixture. Pour into the mixing bowl.
- Whisk the eggs and add to the mixing bowl. Add 1 tsp cinnamon, if desired.
- Add the yeast mixture to the mixing bowl.
- Add 6 cups of flour to the mixing bowl. Attach the dough hook to the mixer and turn it on low to combine the ingredients.
- Add the next 3 cups of flour, one cup at a time.
- Mix the dough with the dough hook attachment on the mixer for 10 minutes. This kneads the dough.
- Prepare a large stainless steel bowl by spraying with Pam or other non-stick spray. Remove the dough from the mixer and place in the bowl, making sure there is enough room for the dough to rise and double in bulk. Cover with plastic wrap and let rise until double.
- When the dough is double, remove plastic wrap and punch down the dough. Divide it in half.
- Roll the dough into a rectangle. Melt a Tablespoon of butter and brush or spread over the dough. Sprinkle with cinnamon and sugar, add raisins if desired. I do desire.
- Roll the dough up and cut into 1 inch slices. Set the slices in a rectangular pan that has been sprayed with a non-stick spray such as Pam.
- Place the pan in the oven, with no heat and let rise until double in size.
- Bake 25-30 minutes at 350 degrees until light brown. Keep an eye on them.
- Remove from oven and frost with the mixture of powdered sugar, skim milk and cream cheese.