Low Fat Cinnamon Rolls Recipe

Ingredients

DOUGH

2 1/2 cups all-purpose flour (2 1/2 to 3 cups)

1/4 cup granulated sugar

1 package Fleischmann's® Rapid Rise Yeast

2 tablespoons nonfat dry milk

3/4 teaspoon salt

3/4 cup very warm water (120º to 130ºF)

1 6-ounce jar pear baby food

1 1/2 cups whole wheat flour

3 egg whites

FILLING

2 tablespoons honey

1/3 cup packed brown sugar

1 tablespoon ground cinnamon

3/4 cup raisins

ICING

1 cup sifted powdered sugar

3 teaspoons milk (3 to 4 teaspoons)

1/2 teaspoon pure vanilla extract

Method

To make dough: In large bowl, combine 1 cup all-purpose flour, granulated sugar,

undissolved yeast, dry milk and salt. Stir in water, baby food and whole wheat

flour. Stir in egg whites and enough remaining all-purpose flour to make soft

dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6

minutes. Cover; let rest 10 minutes.

To shape and fill: Roll dough to 18 × 12-inch rectangle. Brush with honey to

within 1/2 inch of edges; sprinkle evenly with brown sugar, cinnamon and raisins.

Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut

into 12 equal pieces. Place, cut sides up, in greased 13 × 9-inch baking pan.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45

minutes.

Bake at 375ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire

rack.

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To Make Icing: In small bowl, combine all ingredients; stir until smooth. Drizzle

over rolls.

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