Cinnayum Rolls

[Guest guest]

* Exported from MasterCook *

 

Cinnayum Rolls

 

Recipe By : E. Tribole, " Stealth Health "

Serving Size : 10 Preparation Time :0:00

Categories : Buns And Rolls

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fat-free sour cream

3 tablespoons white sugar

1 package active dry yeast

1/2 teaspoon salt

1/8 teaspoon baking soda

1 egg

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

*FILLING*

1/3 cup brown sugar

1 1/2 teaspoons ground cinnamon

2 tablespoons light butter -- melted

*GLAZE*

1/4 cup powdered sugar

1/4 teaspoon vanilla

1 teaspoon nonfat milk -- up to 1 1/2 tsp

 

Whole wheat flour is incorporated and camouflaged with specks of spice in

the dough and a ribbon of cinnamon and brown sugar, and crowned with a

powdered sugar glaze.

 

To make the dough: In a small saucepan cook the sour cream over medium-low

heat, stirring constantly just until the sour cream is warm. (Do not boil

and do not try heating in the microwave or the sour cream will curdle.)

Remove from the heat.

 

Transfer the heated sour cream to a large mixing bowl. Stir in the white

sugar, yeast, salt, and baking soda until dissolved. Using a wooden spoon,

stir in the egg.

 

Combine the whole what flour, all-purpose flour, ½ teaspoon ground cinnamon,

nutmeg, and cloves. Add as much of this flour mixture to the sour cream

mixture as you can.

 

Turn the dough out onto a floured surface and knead the dough for 6 to 8

minutes, incorporating enough of the remaining flour as needed to produce a

dough that is smooth and elastic. Shape the dough into a ball; cover and

let rest for 10 minutes.

 

In a small bowl, combine the brown sugar and cinnamon. Set aside.

 

Lightly spray a baking sheet with nonstick vegetable spray and set aside.

 

On a lightly floured surface roll out the dough to a 20- x 10-inch

rectangle. Brush the dough with the melted light butter. Sprinkle the

brown sugar mixture evenly over the dough.

 

Starting at the short side, roll up the dough to for a cylinder (the length

will be 10 inches long). Pinch the seam together to seal. With the seam

side down, cut each roll into 10 equal pieces and transfer to the prepared

baking sheet. Cover and let rise until almost double in size (about 1

hour). Meanwhile, preheat the oven to 375°.

 

Uncover the rolls and bake for 12 to 15 minutes until lightly browned. Cool

slightly and transfer to a serving platter.

 

To make the glaze: In a small bowl, stir together the powdered sugar,

vanilla, and enough milk to make a glaze of the desired consistency.

Drizzle the glaze over the warm rolls and serve.

Per serving

Calories 217

Fat g 2.3

% fat Cal 9

Protein g 7

Carb g 43

Chol mg 24

Fiber g 3.5

 

KES 4/20/99

 

- - - - - - - - - - - - - - - - - -

 

 

 

Karen S

ksonness