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Servings: 15
Serving Size: 1 cinnamon roll
Calories: 180
Fat: 4 g
Carbs: 33 g
Fiber: 2 g
Protein: 5 g
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Here are your ingredients:
Recipe adapted from Better Homes and Gardens
1 cup fat-free milk
2 Tbsp pure maple syrup
2 Tbsp butter
1 tsp. salt
1/4 cup warm water
1 package active dry yeast
1 egg, lightly beaten
1 1/4 cups whole wheat flour
2 1/2 cups all purpose flour
1/3 cup packed brown sugar
2 tsp. ground cinnamon
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
Maple-Brown Sugar Icing:
2 Tbsp packed brown sugar
1 Tbsp very hot water
3/4 cup powdered sugar
1/4 tsp. maple syrup
1-2 tsp. fat-free milk
In
a large bowl, combine warm water and yeast and allow to stand for 10
minutes. Meanwhile, heat milk, maple syrup, butter and salt in a small
saucepan over medium heat until just warm then set aside. Using a stand
mixer, add egg and milk mixture to yeast mixture and slowly add in the
whole wheat flour. Add as much all-purpose flour as you can, reserving
the rest.
Turn
out dough onto a lightly floured surface. Knead in enough of the
remaining flour to make dough moderately soft so that it is smooth and
elastic (kneading about 3 to 5 minutes). Shape dough into a ball and
place in a lightly greased bowl, turning once to grease surface of
dough. Cover with plastic wrap and let rise in a warm place for an hour
until doubled in size. Punch down dough and turn out onto a lightly
floured surface, cover and let rest for 10 minutes.
Meanwhile,
lightly grease a 13x9-inch baking pan and set aside. In a small bowl,
combine brown sugar and cinnamon. Stir in dried cranberries and pecans.
Roll
dough into a 15x8-inch rectangle. Sprinkle with pecan mixture, leaving
one inch unfilled along one of the sides. Starting from the long
filled side, roll up rectangle. Pinch dough to seal seam and slice into
15 equal pieces. Arrange pieces, cut sides up, in prepared baking
pan. Cover and let rise in a warm place, about 30 minutes, until nearly
doubled in size.
Preheat
oven to 375 degrees F. Bake for 25 to 30 minutes or until golden
brown. Meanwhile, in a small bowl combine brown sugar and the hot
water, stirring to dissolve brown sugar. Whisk in powdered sugar and
maple syrup. Whisk in enough milk to make drizzling consistency.
Once rolls are done, let them cool for about 5 minutes and remove rolls
from pan. Drizzle with maple-brown sugar icing and enjoy!
Dori Ross
Author