Cook's Country Low-Fat Cinnamon Rolls

1-1/3 cupswarm skim milk (110 degrees F)
2 tablespoonsunsalted butter, melted
3 tablespoonsmaple syrup
3-1/2 cupsall-purpose flour, plus extra for work surface
1 packagerapid-rise or instant yeast
1/2 cuppacked dark brown sugar
1/4 cupgranulated sugar
2 teaspoonscinnamon
1/8 teaspoonsalt
1 tablespoonunsalted butter, melted
1 cupconfectioners' sugar
4 tablespoonslight cream cheese
1 tablespoonskim milk
1/2 teaspoonvanilla extract


Notes: Enjoyed warm from the oven (the way all cinnamon rolls are best eaten), these rolls amazed tasters, who could not believe we had shaved 150 calories, 12.5 grams of fat and more than two hours of prep time from the classic recipe. We now have a new favorite cinnamon roll. Depending on the humidity, the dough may need 1/4 cup extra flour (see step 2). Makes 12 rolls

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees F. When oven reaches 200 degrees F, turn it off. Lightly grease large bowl with nonstick cooking spray. Coat 13-inch by 9-inch baking dish with cooking spray.

2. Mix milk, melted butter, and syrup together in large measuring cup. Mix flour, yeast, and salt together in bowl of standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. (Dough will be sticky; if it seems too wet and is not forming a ball, add more flour as needed up to 1/4 cup and knead dough 2 minutes more.) Turn dough onto heavily floured work surface, shape into ball, and place in greased bowl. Cover and rest in warm oven for 10 minutes.

3. For the filling: While dough is resting, mix sugars, cinnamon, salt, and melted butter in medium bowl until incorporated.

4. On lightly floured work surface, roll dough into 18-inch by 12-inch rectangle with long side facing you. Sprinkle sugar mixture over dough, leaving 1/2 inch border along top edge, then lightly press sugar into dough. Starting at edge nearest you, roll up dough. Brush unsugared border with water, then press dough together to stick.

5. Using chef's knife, slice dough into 12 rounds, then place in prepared pan with (freshest) cut side up. Cover pan with plastic wrap coated with cooking spray and return to warm oven until rolls have nearly doubled in size, 30 to 40 minutes.

6. Remove pan from oven and heat oven to 350 degrees F (rolls will continue to rise on counter as you wait for oven to heat). Remove plastic wrap and bake until rolls are deep brown and filling is melted, 20 to 25 minutes, rotating pan front to back halfway through baking.

7. For the icing: While rolls are baking, whisk confectioners' sugar, cream cheese, milk, and vanilla together in small bowl until smooth. Remove pan from oven, turn rolls out onto rack, and then flip them right side up. Cool 10 minutes, then spread icing over rolls. Serve hot or warm..

Nutritional information for a single serving (one roll):

Traditional Cinnamon Roll

FAT: 16g

Cook's Country Low-Fat Cinnamon Roll
FAT: 3.5g


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