Cinnamon RollsdownloadEmail This Post
Cinnamon Rolls

Prep: 30 minutes plus standing
Bake: 30 minutes • Makes: 12 rolls

Dough

2 envelopes (1/4 ounce each) active dry yeast
1 cup vitamin D whole milk
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup unsalted butter (1 stick)
2 large eggs, room temperature
1 teaspoon salt
4-1/2 cups all-purpose flour plus additional for dusting
Nonstick cooking spray

Filling

1-1/2 cups lightly packed light brown sugar
3 tablespoons ground cinnamon

Icing

2 cups powdered sugar
2 tablespoons water
1/2 teaspoon vanilla extract

1.Prepare Dough: Empty yeast envelopes into large bowl. In small saucepot, heat milk over low heat until small bubbles form around edges; remove from heat. Let milk stand 5 to 10 minutes or until temperature reaches 110°. Pour milk over yeast; stir in 1 teaspoon sugar and mix well. Let stand 5 minutes. Yeast should form small bubbles.

2.Meanwhile, in small skillet, melt butter over low heat; remove from heat to cool. With wooden spoon, stir eggs, salt, remaining 1/2 cup sugar and half of the butter into yeast mixture until just combined. Add flour and stir until stiff dough forms.

3.Transfer dough to lightly floured work surface. Knead dough 4 to 6 minutes or until smooth and slightly tacky. Lightly spray large bowl with nonstick cooking spray and transfer dough to bowl. Cover with towel and place in warm spot 1-1/2 to 2 hours or until dough has almost doubled in size.

4.Meanwhile, prepare Filling: In medium bowl, stir together brown sugar and cinnamon.

5.Gently punch down dough and transfer to lightly floured work surface. Roll dough into 12 x 18-inch rectangle. Brush dough with remaining half of the butter; sprinkle brown sugar mixture over dough. Starting with long side, tightly roll up dough around filling, brushing off excess flour as you roll. Pinch seam to seal.

6.Spray 13 x 9-inch baking dish with nonstick cooking spray. With serrated knife, cut dough crosswise in half, then cut each piece crosswise in half to make 4 equal pieces. Cut each piece into three 1-1/2-inch-thick rolls. Place rolls, cut side down, into prepared baking dish. Cover with towel and let stand 30 minutes.

7.Preheat oven to 350°. Bake rolls on middle oven rack 30 minutes. Cool 5 minutes.

8.While rolls cool, prepare Icing: In large bowl, whisk together powdered sugar, water and vanilla extract. Drizzle icing over rolls.


Approximate nutritional values per serving (1 roll):
454 Calories, 10g Fat (6g Saturated), 59mg Cholesterol,
32mg Sodium, 86g Carbohydrates, 3g Fiber, 7g Protein

Dietitian’s Dish Tip(s):
> Make these sweet treats bite-sized by cutting the 12 x 18-inch rectangle into four 6 x 9-inch rectangles each. Top, roll up, and let them rise like usual – just adjust the baking time for the smaller rolls. Pump up the nutritional value with raisins or diced apples in place of some of the cinnamon and sugar.