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My family loves cinnamon rolls. Me? Eh. I'm not a big fan of cinnamon. However, I had a bug to bake the other day, and while looking through my Cooking Light Cookbook I came across the recipe that follows. Now, I've never made cinnamon rolls before, and the process always seemed complicated to me. After reading through the directions, though, I realized it really didn't seem very difficult, so decided to give it a try.
The results were great. The entire 2 pans were gone within a day! They ate cinnamon rolls all day! I even tried one, and it wasn't too bad. Not a ton of cinnamon flavor, so I could enjoy it.
The cookbook supplied an icing recipe, which I will include, but I must say that though the rolls themselves were awesome, I will not use the icing recipe again. The flavor was just too much powder sugary for me. I think I will whip up a cream cheese icing next time. =)
Ingredients:
Dough:
1 package dry yeast (about 2&1/4 teaspoons)
1/4 cup warm water (100*F to 110*F)
1/2 cup warm low-fat milk (100*F to 110*F)
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla
3/4 teaspoon salt
1 large egg, slightly beaten
3&1/2 cups flour, divided
cooking spray
Filling:
2/3 cup packed brown sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
Directions:
1. Dissolve yeast in warm water in a large bowl. Let stand 5 minutes.
2. Add milk, sugar, butter, vanilla, salt and egg; stir with a wooden spoon until combined (batter will not be completely smooth)
3. Add 3 cups of flour and 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 the remaining flour to prevent dough from sticking to hands.
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size. *If you press two fingers into the dough and the indentation remains then it has risen enough.
5. Mix together the brown sugar and cinnamon for the filling. Roll the dough into a 15x10-inch rectangle. Brush with the 2 tablespoons of melted butter and then sprinkle the cinnamon-sugar mixture evenly over top, leaving about a 1/2-inch border. Beginning with a long side, roll the dough up jelly-roll style. Pinch the seams to seal, but leave the ends open. Wrap in plastic wrap and chill for 20 minutes.
6. Unwrap roll and cut into 3/4-inch slices (you'll get about 20). Arrange slices about 1 inch apart on a baking sheet coated with cooking spray. Cover and let rise in a warm place for 1 hour and 15 minutes, or until doubled in size.
7. Preheat oven to 350*F.
8. Uncover dough and bake for 20 minutes, or until rolls are golden brown.
9. Drizzle with glaze (recipe follows, or create your own!) while still warm.
Glaze from cookbook:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
Combine ingredients and stir well until smooth. Drizzle over warm rolls.
