Serves: 24
Total Calories: 272
Warm the milk and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. (If you want light rolls, make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.) Knead the dough for 10 minutes and let it relax for 15 minutes. Take half of the dough and roll it out with a rolling pin to 1/4 to 1/2 inch thickness. Brush the surface lightly with melted butter and sprinkle with cinnamon and a thin amount of brown sugar. Sprinkle with raisins, if desired, and press them lightly into dough. Roll up the dough like a jelly roll and cut into 1" slices. Put them on nonstick cooking-sprayed cookie sheets and allow them to rise until they are double in bulk. Bake at 350 degrees for 20 minutes or until lightly brown. Remove and eat as is, or frost lightly with powdered sugar and water or skim milk mixed.
Finely ground "white wheat" flour (a new variety of whole wheat) makes delectable cinnamon rolls.
For faster raising, place in oven set at 150 degrees for 15 minutes then bake.
These cinnamon rolls are excellent with diced apples in the filling.
*If you are diabetic, replace 3/4 cup honey with 1/3 cup apple-juice concentrate and a heaping 1/3 cup pineapple-juice concentrate and avoid the brown sugar and the frosting.
This Super Cinnamon Rolls recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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