I LOVE cinnamon rolls but I don’t love how many calories and fat they tend to have with each bit. I have searched and searched for a good homemade recipe. After playing around with a few different recipe I finally put this one together. They are husband and children approved! They are so delicious you won’t even realize they are a healthier version.
1 cup of skim milk (warm) Plus 1 tbsp white vinegar (similiar to buttermilk)
3 tablespoons butter (melted)
1/3 cup sugar, (divided)
1 package of yeast (can use regular or Quick rise)
4 cups of bread flour (can substitute with 2 3/4 cups regular bread flour and 1 1/4 cups Whole Wheat )
1 large egg, (lightly beaten)
1/2 tsp salt
3/4 cup packed brown sugar
1 1/2 tbsp ground cinnamon
3 tbsp melted butter (can substitute whipped butter)
3 tablespoons butter softened (can use whipped butter)
2 tablespoons half & half
1 tsp vanilla extract
1 cup powdered sugar
To begin put 1 tbsp vinegar into milk in large bowl and set aside for 5 minutes. Add 3 tbsp melted butter, 1 tbsp of sugar, and yeast package, mix and let stand for 5 minutes. Add egg and remaining granulated sugar to bowl. Stir in 1 cup flour and let stand 10 minutes. Add 2 1/2 cups of flour and salt to milk mixture, stir until a soft dough forms. (The dough will be sticky)
**TIP: When measuring flour use a spoon to add flour to measuring cup. Once filled use a knife to level off. Do not pack flour.
Place dough onto a lightly floured surface. Begin to knead until smooth (approx. 6 minutes) While kneading dough add remaining flour 1 tablespoon at a time, to prevent dough from sticking to your hands. Next, coat a large bowl with cooking spray and place dough inside. Cover and let rise in a warm place (85°) for 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Combine brown sugar and cinnamon. Place dough onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly; pinch seam to seal (be sure NOT to seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size. Preheat oven to 350°.
Uncover rolls. Bake at 350° for 20 minutes or until lightly browned. Cool rolls for 10 minutes in dishes on a wire rack.
6. To prepare icing, combine 3 tablespoons softened butter and half & half. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.
(If you want an even lower fat version for the icing…omit the butter. You can also use milk instead of half & half. Icing will be a lot thinner without the butter.)
I have used whipped butter in my recipe verses plain butter. They still come out fabulous.
You can purchase whipped butter at your local grocery or you can make it yourself. For more information check out Whipped Butter…Healthy Recipe Makeover
As Always, ENJOY!