Recipe for Old-Fashioned Cinnamon Rolls
These rolls are soft and chewy and sweet and will fill your home with the welcoming fragrance of cinnamon and freshly baked bread. Egg whites replace whole eggs in this version to reduce saturated fat and cholesterol without sacrificing flavor.
Preparation time: 45 minutes, plus an hour and 45 minutes for dough to rise
Cook time: 20 minutes
Yield: 24 rolls
1 cup whole-wheat flour
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 cup plain soymilk or milk
3/4 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
4 egg whites
1/4 cup butter
2 teaspoons cinnamon
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons soymilk or milk
In a large mixing bowl, combine the whole-wheat flour, 1 cup of the all-purpose flour, and the yeast and set aside.
Combine the soymilk, 1/4 cup of the sugar, the oil, and the salt in a saucepan and heat on low until warm (no more than 110 degrees F, or just warm to the touch). Stir to blend, and then add to the flour and yeast mixture. Whisk in the egg whites.
Beat on high speed for about 4 minutes, stopping occasionally to scrape down the sides.
Stir in enough (most) of the remaining all-purpose flour to make a stiff dough.
Remove the dough from the mixing bowl and set it on a floured surface.
Knead the dough for about 10 minutes, adding more flour by the tablespoon as needed to prevent sticking. When you’re finished kneading, the dough should be smooth and elastic.
Set the dough in an oiled bowl, and then turn it to oil the top of the dough ball. Cover with a towel or waxed paper and let rise in a warm place until doubled in size, about 1 hour.
After the dough has doubled, punch it down and divide it into two pieces. Roll each piece of dough into a rectangle about 1/4 inch thick.
Melt the butter and brush it onto each rectangle of dough. In a small cup, mix the cinnamon and the remaining 1/2 cup sugar and sprinkle the mixture evenly over both rectangles of dough.
Roll up the rectangles, starting at the widest ends. Pinch the ends shut with your fingers and press the seams into the dough.
Cut the rolls into 1-inch pieces and place the pieces cut side down in two oiled baking dishes or 9-inch round nonstick pans.
Cover each dish with a towel or waxed paper and let the rolls rise in a warm place until doubled in size, about 45 minutes. Preheat the oven to 375 degrees F.
Bake for 20 minutes or until the rolls are slightly browned. Do not overcook.
While the rolls are baking, prepare the glaze by mixing the confectioner’s sugar, vanilla, and 1 tablespoon of the soymilk.
Add additional soymilk in increments of 1 teaspoon until the glaze is thick but pourable. Drizzle the glaze over the warm rolls and serve.
Add 1/2 cup chopped walnuts or the same amount of raisins or currants to the filling in Step 8.
Per serving: Calories 163 (From Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 134mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 3g.