Wicked cinnamon rolls

Yield: 7 Servings

Measure Ingredient
1⅓ tablespoon Active dry yeast
1 cup Lukewarm skim milk
¼ cup Granulated sugar
1½ cup Plus 1 1/3 cups cake flour; divided plus more for kneading and rolling dough
2 \N Egg whites
1 teaspoon Salt
1 cup Brown sugar
2 tablespoons Ground cinnamon
1 \N Egg white
1 tablespoon Skim milk
\N \N Powdered sugar icing; (see recipe)




To prepare rolls: In a large bowl, mix yeast into lukewarm skim milk. Stir gently 1 minute, then mix in granulated sugar, 1½ cups flour and 2 egg whites. Stir 100 strokes. Cover lightly with plastic wrap; let rise 30 minutes in a warm place.

Mix in salt and remaining 1 ⅓ cups flour. Stir to mix well (dough will pull away from bowl). With a little additional flour sprinkled on dough, knead 5 minutes on a floured work surface.

Place in large greased bowl, and turn dough to grease top. Cover loosely; let rise 40 minutes in a warm place. Sprinkle flour on counter top. Place dough on top and sprinkle with flour to keep rolling pin from sticking.

Roll dough to a rectangle about ¼-inch thick.

Sprinkle with brown sugar and cinnamon. Gently roll up dough jellyroll-style. Slice sections 2 inches wide. To prepare egg wash: Let rolls rise on cookie sheet 20 minutes. While they're rising, gently brush with an egg white mixed with 1 tablespoon milk.

Bake in a preheated 375-degree oven 20 minutes until tops are light gold.

Remove immediately from sheet. Ice heavily with powdered sugar icing.

Yield: 7 big rolls.

Recipe from: "The Fat-Free Junkfood Cookbook: 100 Recipes of Guilt-Free Decadence!" by J. Kevin Wolfe, a Cincinnati radio personality.

Posted to MC-Recipe Digest V1 #1016 by Cynthea <Cynthea@...> on Jan 16, 1998

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