Cinnamon Rolls

Recipe Ingredients

		Dough
1 tablespoon	15ml	Light brown sugar - (packed)
1 tablespoon	15ml	Cinnamon
1/2 cup	118ml	Warm water - (105 to 115 degrees)
1		Active dry yeast - (2 1/4 tspns)
3/4 cup	177ml	Warm fat-free skim milk - (105 - 115 degrees)
4 cups	250g / 8.8oz	All-purpose flour
1 cup	198g / 7oz	Egg - lightly beaten (large)
1/4 cup	49g / 1.7oz	Granulated sugar
2 tablespoons	30ml	Canola oil
1 teaspoon	5ml	Salt
		Icing
1/2 cup	99g / 3.5oz	Powdered sugar
1 tablespoon	15ml	Reduced-fat brick-style cream cheese
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Water

Recipe Instructions

Preheat oven to 400 degrees. Spray a 13- by 9-inch baking dish with nonstick cooking spray.

In a small bowl, combine the brown sugar and cinnamon; set aside.

Combine the warm water and yeast in a large mixing bowl and let stand until the yeast is dissolved, about 5 minutes.

Stir the warm milk into the yeast mixture. Add 1 cup of the flour and the egg, sugar, oil, and salt; stir until well blended. Add remaining flour, 1/2 cup at a time, until dough becomes very stiff.

Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.

Roll the dough out into a 12- by 18-inch rectangle. Sprinkle evenly with the brown sugar/cinnamon mixture. Starting from one long side, roll up the dough as you would a jelly-roll. Cut crosswise into 16 slices.

Place the rolls, cut-side up, slightly apart in the prepared dish. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Bake 12 to 15 minutes, or until browned. Invert pan onto prepared platter and let cool.

In a small bowl, combine the powdered sugar, cream cheese, vanilla, and water. Stir until creamy and spread evenly over the warm rolls.

This recipe yields 16 servings. Serving size: 1 roll.

Exchanges Per Serving: 2 Carbohydrate.

Nutrition Facts: Calories 171; Calories from Fat 23; Fat 3g; Saturated Fat 0g; Cholesterol 14mg; Sodium 160mg; Carbohydrates 32g; Dietary Fiber 1g; Sugars 8g; Protein 4g.

Source:
American Diabetes Association at http://www.diabetes.org

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