“Guilt-Free” Cinnamon Rolls

Yield: Approx 6 Rolls

Okay, at 280 calories, they’re not really guilt-free. However, some ingredient changes mean that you can have one of these and not feel too bad.

Dough:
2/3 c. / 150 mL / Skim milk, scalded
1½ Tbsp. / 22 mL / Maple syrup
1 Tbsp. / 15 mL / Unsalted butter, melted
1¾ c. / 425 mL / All-purpose flour
2 tsp. / 10 mL / Instant yeast
½ tsp. / 2 mL / Salt
Filling:
¼ c. / 50 mL / Brown sugar
2 Tbsp. / 30 mL / Sugar
1 tsp. / 5 mL / Cinnamon
Pinch / f.g. / Salt
1½ tsp. / 7 mL / Unsalted butter, melted
Icing:
½ c. / 125 mL / Icing sugar
2 Tbsp. / 30 mL / Light cream cheese (not fat-free)
1½ tsp. / 7 mL / Milk
¼ tsp. / 1 mL / Vanilla

DAY 1

  1. Scald milk. Allow to cool for 5 minutes.
  2. Lightly grease a large bowl with non-stick cooking spray. Lightly grease a square cake pan.
  3. Adjust oven rack to middle position and preheat to 2000F (750C). When oven reached temperature, turn it off.
  4. In a small bowl, mix together milk, syrup and melted butter.
  5. In a large bowl mix together flour, yeast, and salt. Make a well in the flour, then add milk mixture to well.
  6. Stir until dough becomes shaggy and difficult tot stir. Turn out onto a floured work surface and knead until dough forms a cohesive ball and is smooth, about 4-5 minutes.
  7. Place dough in greased bowl. Cover and let dough rest in warm oven for 10 minutes.
  8. While dough is resting, mix filling ingredients together until incorporated.
  9. On a lightly floured surface, roll dough into a 9” X 6” (23 X 15 cm) rectangle with long side facing you.
  10. Sprinkle sugar mixture over dough, leaving a small border along the edges, then lightly press sugar into dough.
  11. Starting at the edge nearest you, roll up dough into a jelly roll. Brush border with water then press dough to seal.
  12. Using a serrated knife, slice dough into 6 rounds. Place on prepared pan with cut side up. Cover pan with lightly greased plastic wrap and refrigerate (alternately, place in warmed oven for 30-40 minutes, or until rolls have doubled in size).

DAY 2:

  1. Remove rolls from oven and allow to come to room temperature, about 20-30 minutes. Preheat oven to 3500F (1800C).
  2. Bake rolls until deep brown, about 20-30 minutes, rotating pan halfway through baking.
  3. Mix together icing ingredients until smooth.
  4. Remove rolls from pan, and place on cooling rack. Cool for 10 minutes, then spread icing over rolls. Serve hot or warm.

SOURCE: America’s Test Kitchen Light Recipes 2008

Nutritional Information (per roll): Calories: 280Fat: 3.5 gSaturated Fat: 2.5g