Frank's Recipes! Low Fat Cinnamon Rolls (Small Batch, Makes 20 rolls)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Low Fat Cinnamon Rolls (Small Batch, Makes 20 rolls)

Dough:
1/4 cup (2 ounces) water
2 tablespoons instant yeast
1 cup (8 ounces) milk
4-3/4 cups (19 ounces) unbleached all-purpose flour
1/2 cup + 2 tablespoons (4-1/4 ounces) granulated sugar
1 egg, well beaten
1 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter, melted
1 tablespoon bread dough enhancer

Filling:
2 tablespoons milk
3/4 cup (5-1/2 ounces) light brown sugar
1/4 teaspoon salt
2-1/2 tablespoons (5/8 ounce) ground cinnamon

Frosting:
1/4 cup (1/2 stick, 2 ounces) butter, at room temperature
1 cup (3-1/2 ounces) confectioners' sugar
1/4 teaspoon ground cinnamon
3/8 teaspoon salt
2 tablespoons orange juice
1/8 teaspoon orange oil
1-1/2 to 2-1/2 teaspoons hazelnut liqueur, such as Frangelico, or almond
liqueur, such as Amaretto

NOTE: If orange juice and zest are omitted add a little more of the liqueur.

Manual Method:
Dissolve the yeast and 1/2 teaspoon sugar in the lukewarm water, if you're using large batch version. (If you're using small batch version, you can skip this step.) Combine all of the ingredients in a large bowl, or in the bowl of an electric mixer, and mix until fairly smooth. Knead the dough, by hand for 10 minutes, or with your mixer equipped with the dough hook for 5 minutes. The dough should be smooth and supple. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours.

Bread Machine Method:
Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Check the dough during the final 10 minutes of the kneading cycle, adding additional flour or water as needed to produce a smooth, supple dough. Allow the machine to complete its cycle.

Transfer the dough to a lightly oiled work surface; divide it in half, if you're using large batch version. Working with one piece at a time, pat and then roll the dough into an 18 x 24-inch rectangle.

Filling:
Brush the dough with the butter (large batch version) or milk (small batch version), leaving a 1-inch bare edge along one long side. Combine the remaining filling ingredients - sugar, salt and cinnamon - and sprinkle them evenly over the dough.

Assembly:
Starting with a long edge, roll the dough into a long log (not too tightly, or the centers of the rolls will pop up during baking). Make sure to finish up at the edge that isn't brushed with milk or butter. Brush that edge with water and pull it up over the log, pinching to seal. Roll the log so it's seam-side down on your work surface.

Use a ruler to mark off 1-1/2-inch intervals, then use a serrated knife to gently cut 20 rolls; you may also loop dental floss around the log at each interval and pull, which gives you a nice, clean cut. Transfer the rolls to lightly greased or parchment-lined baking sheets, leaving about 1 inch between each roll. Large batch version will fit on a full sheet pan or two half-sheet pans; small batch version will fill two 9 x 13-inch pans, or two 12-inch deep-dish pizza pans.

Brush the sides of each roll with melted butter or vegetable oil, if desired; this makes the rolls easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and set them aside to rise until puffy but perhaps not doubled in bulk, about 1-1/2 hours.

Bake the rolls in a preheated 350F oven for 30 to 35 minutes, reversing the pans midway through. They should be golden brown. Remove them from the oven, and allow them to cool slightly, as you prepare the frosting.

Frosting:
Using an electric mixer, cream together the butter, sugar, cinnamon, salt, orange juice and rind (or orange oil), and liqueur. Beat until light and fluffy, 1 to 2 minutes. The mixture should be of spreading consistency, like a soft butter cream frosting.

Using a metal spatula, frost the rolls while they're warm. Remove them from the pan, and allow them to cool on a wire rack. Eat them soon, or freeze them, well wrapped, for later use. (If you're going to freeze the rolls, it's better not to frost them before freezing.)

To Reheat Rolls:
Remove the rolls from the freezer, and allow them to thaw, in their wrapping, at room temperature. This will take 1 to 1-1/2 hours, more or less. Remove the wrapping, and bake the rolls in a preheated 350F oven for about 7 minutes, or until they're very hot. Remove them from the oven, and frost them. To reheat in the microwave, remove the rolls from their wrapping and microwave for no more than 30 seconds. Better still, heat them in a microwave set on defrost until they're warm. Serve rolls immediately.

NOTE:
You may increase the yeast to speed the rise; increase the salt, for flavor; and substitute bread dough enhancer for the gluten, malt and ascorbic acid, for convenience. Brushing the rolled-out dough with butter before sprinkling it with the filling resulted in a buttery roll, it also resulted in one that "unraveled" easily; butter prevents the rolled dough from melding together when it bakes. We substituted milk for the butter to make the rolls hold together better. However, if you love butter and like to unravel your rolls, definitely go for the butter.

NOTE:
If you're making sticky buns or rolled bread with a lot of filling and the bread tends to fall apart when sliced, brush the dough with a beaten egg before sprinkling on the filling; it'll hold together much better.

Nutrition information per serving (1 frosted roll, small batch version, 82g): 252 cal, 7.7g fat, 4g protein, 22g complex carbohydrates, 18g sugar, 1g dietary fiber, 34mg cholesterol, 190mg sodium, 110mg potassium, 81RE vitamin A, 1mg vitamin C, 2mg iron, 88mg calcium, 55mg phosphorus.