Gooey homemade cinnamon-raisin rolls

Yield: 8 Servings

Measure Ingredient
\N \N Stephen Ceideburg
2¼ cup All-purpose flour
1 pack Active dry yeast
1 cup Skim milk
¼ cup Margarine
¼ cup Granulated sugar
½ teaspoon Salt
1 \N Egg
3 \N Egg whites
2¼ cup Whole-wheat flour, approximately
½ cup Firmly packed dark brown sugar
¼ cup Whole-wheat flour
1 tablespoon Ground cinnamon
¼ cup Margarine
¾ cup Raisins
\N \N Nonstick cooking spray

ROLLS

FILLING

To make rolls: Combine all-purpose flour and yeast in a large mixing bowl; set aside. In a small saucepan over low heat, combine milk, margarine, sugar and salt. Stir just until the margarine starts to melt (120 to 130 degrees). Add to the flour and yeast mixture, mixing well.

Add egg and egg whites to the flour mixture and beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the whole-wheat flour as you can.

Turn the dough onto a lightly floured surface and knead in enough of the remaining flour to make a soft dough that is smooth and elastic, kneading for about 4 minutes. Shape into a ball and place in a bowl which has been sprayed with a nonstick cooking spray. Turn ball over once and allow to rise in a warm place until doubled in bulk, about 1 hour.

To make filling: While dough is rising, make the filling. Combine brown sugar, flour and cinnamon in a medium bowl and mix well. Cut in the margarine until crumbly, using two knives or a pastry blender; set aside.

To form: Punch dough down and turn onto a lightly floured surface.

Cover and allow to rest 10 minutes. Roll dough out into a 12-inch square and spread filling evenly over the dough. Top with raisins and roll up tightly like a jelly roll, pinching to seal the seam. Cut roll into eight 1½-inch slices and arrange slices, cut side up, in a 9-by-13-inch baking dish sprayed with nonstick cooking spray. Cover the dish loosely with clear plastic wrap and allow to rise again until almost double in size, about 45 minutes.

To bake: Preheat oven to 375 degrees. Before baking, remove the plastic wrap and lightly spray the tops of the rolls with a nonstick cooking spray. Bake for 25 to 30 minutes or until lightly brown. If the rolls start to get too brown, cover them with foil the last 5 to 10 minutes of baking.

Remove rolls from oven and allow to cool 2 minutes. Invert onto a wire rack and allow to cool slightly. Invert them again onto a serving dish. Serve warm or allow to cool to room temperature and freeze for future use.

Makes 8 rolls.

Per serving: 496 calories, 27 milligrams cholesterol, 13 grams fat, 335 milligrams sodium.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

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