I love cinnamon rolls. I have always loved cinnamon rolls. From the mall to airports to the supermarket, I always think about buying one or a dozen. When I was pregnant with Rice Kernel I bought my share of cinnamon rolls from our local supermarket, Mollie Stone’s. Somehow Mollie had produced a delicious – but not decadent – roll that was 97% fat free and made mostly with skim milk. Not one to experiment with yeast doughs back then, I never tried to recreate my supermarket craving.
Since then, I’ve come across numerous “healthier” versions, but most still call for a substantial amount of fat in the dough and then in the filling. I’ve come close to making Vivienne’s rolls at Green Cilantro (lightened with applesauce). Then I came across this recipe…. this is really a lightened roll. I was curious. I added Vivienne’s applesauce touch and voila – it was just perfect for my (second) pregnancy sweet tooth.
Lightened Cinnamon Rolls, adapted from Food.com
1 cup lowfat milk
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon yeast , about 1 package
2 1/2 cups all-purpose flour, sifted, divided (or half white whole wheat)
1/4 cup unpacked brown sugar
1/4 cup butter (or half butter, half applesauce)
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
- Stir together milk, vegetable oil, sugar and salt in a small sauce. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture
- Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer.
- Mix in enough remaining flour to make a soft dough.
- Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
- Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Lightly coat a 9-inch round baking pan with cooking spray.
- Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spread butter (and applesauce, if desired) mixture. Sprinkle cinnamon, nutmeg, and sugar.
- Optional: Add raisins, cranberries, nuts, etc.
- Roll up tightly, like a jelly roll. Cut into 12 pieces. Place buns cut-side up in baking pan.
- Cover with plastic and let rise until doubled, about 1 hour.
- Preheat oven to 350°F.
- Bake buns until firm and nicely browned on top, 30 minutes.
- Glaze, if desired.
Lightened Cream Cheese Icing
8 oz 1/3 fat Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Beat together cream cheese, powdered sugar and vanilla until smooth.
Lemon Powdered Sugar Icing
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
- Combine all ingredients in small bowl until smooth. You can also use orange juice and zest or water/milk for no citrus flavoring.