Ingredients
-
-
3/4
-
1/4
-
1/4
-
3
-
1
-
3
-
1/2
-
1
-
2 1/4
-
1
-
1
-
-
3/4
-
2
Directions
Slightly Better-For-You Cinnamon Rolls, Based on a recipe from Bon Appetit magazine, but changed just slightly to include a few lower-fat options and a bit of whole grains Still retains all its yummy-gooeyness, though , Delicious – I prepared them the night before and baked them for brunch in the morning – used vanilla yogurt because I didn’t have plain There was one confusing part of the recipe my yeast packet says that one packet is 2 1/4 tsp – but the recipe says that equals 2 packets – used 2 packets and it turned out fine Any suggestions on replacing that last egg with something? – I would like to make them for my BF who is allergic to eggs , This was a great recipe! I changed a few things though I added spelt flour instead of pastry flour, dried orange peel to the dough I also increased the amount of butter and brown sugar, and replaced the powdered sugar for the icing with about 2 tblsp honey It was wonderful when it came out, they were gooey and delicious! ^^
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Steps
|
1
Done
|
For the Dough: Combine Milk and Butter in a Pyrex-Type Measuring Cup, Microwave on High About 1 Minute Until Butter Is Melted and Milk Is Warm. Mix in Yogurt Until Smooth. |
|
2
Done
|
Pour Into Mixing Bowl, Add Cup of Whole Wheat Pastry Flour, Sugar, Egg, Yeast and Salt. Mix Well For About 2-3 Minutes. |
|
3
Done
|
Add Remaining (white) Flour a Bit at a Time and Mix Until Combined and Sticky. |
|
4
Done
|
Turn Out to a Floured Surface and Knead Until Smooth and Elastic, About 5-10 Minutes. |
|
5
Done
|
Place Oil in Bowl and Coat Sides, Add Dough and Turn Around to Coat All Sides of Dough. |
|
6
Done
|
Cover and Leave in a Warm Place to Rise, About 90 Minutes, Until Doubled. |
|
7
Done
|
Prepare the Filling: Mix Sugar and Cinnamon Together Well Until It Resembles Sand. |
|
8
Done
|
Coat a 9 X 13 Baking Pan With Nonstick Spray. |
|
9
Done
|
When Dough Has Risen, Punch Down and Roll on a Floured Surface to a Large Rectangle, About the Size of a Cookie Sheet (15 X 10). |
|
10
Done
|
Use a Pastry Brush to Spread Melted Butter Over Dough, Leaving About 1/2 Inch Margin Around Sides. |
|
11
Done
|
Sprinkle Cinnamon-Sugar Mixture Over Melted Butter. |
|
12
Done
|
Starting at a Long Side of the Dough, Gently Roll Dough Up Into a Log Shape. Pinch the Seam Closed. |
|
13
Done
|
Cut About 3/4 Inch Slices, Place Each on Cut Sides in 9 X 13 Inch Baking Pan. |
|
14
Done
|
Set Aside, Covered, in a Warm Spot to Rise Again, About 45 Minutes. |
|
15
Done
|
Alternatively, You May Let Them Rise Overnight in the Refrigerator. Cover Well With Plastic Wrap or Lid. in the Morning, Take Out of Refrigerator, and Set in a Warm Spot For 35-40 Minutes to Come to Room Temperature and Finish Rising. |
