Dessert

Stacy's Harvest Cinnamon Rolls - Lower fat, lower cholesterol is for Dessert.

Stacy's Harvest Cinnamon Rolls - Lower fat, lower cholesterol takes several minutes to prepare.

Stacy's Harvest Cinnamon Rolls - Lower fat, lower cholesterol takes several minutes to cook.

Stacy's Harvest Cinnamon Rolls - Lower fat, lower cholesterol makes 18 servings.

The ingredients for Stacy's Harvest Cinnamon Rolls - Lower fat, lower cholesterol are:

1 C. skim milk (heated approximately 1 minute in microwave)
¼ C. warm water (110°)
1 tsp. vanilla extract
1½ C. flax seed meal (whole ground)
4 egg whites, room temperature and beaten
½ tsp. salt
½ C. Splenda - Cup for Cup measuring (like sugar)
5 C. Whole Wheat flour
1 T. Vital Wheat Gluten (optional)*
1 T. active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)

* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out.

CINNAMON FILLING:
½ C. margarine, softened
1 C. firmly-packed brown sugar
4 to 5 T. cinnamon
¾-1 C. chopped nuts (pecans are delicious) (optional)

In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional).

NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps. As I’m sifting, I sift it directly onto the dough.

BUTTER FROSTING:
2 oz. cream cheese, softened
¼ C. butter or margarine, softened
1 C. powdered sugar
½ tsp. vanilla extract
⅛ tsp. lemon or orange extract or oil (I like to just use a little orange juice)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Here is how you make Stacy's Harvest Cinnamon Rolls - Lower fat, lower cholesterol:

In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes (in an electric mixer). Cover the bowl with plastic wrap and let rest for 10 minutes. Grease or butter a 17x12-inch baking pan; set aside. After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle. Brush the softened butter or margarine from the Cinnamon Filling (see below) over the top of the dough with a rubber spatula or pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, loosely roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. With a knife, lightly mark roll into 1½-inch sections. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. Do not pack the unbaked cinnamon rolls together, as they must not touch each other before rising and baking (see photo on right).TWO OPTIONS: Refrigerating or Freezing Unbaked Cinnamon Rolls: • At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours, or you can spray them lightly with cooking spray and cover them gently with plastic wrap (making sure to not seal the plastic so they have room to rise). • If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. Bake Immediately After Making:Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350° for regular oven or 325° for a convectional oven. • Bake in a convectional oven approximately 15 to 20 minutes until they are a light golden brown.• Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm. Yields 18 cinnamon rolls. Sometimes I like to add aabout a 1/4 cup of cocoa to the bread mixture (added with the flour) to make chocolate cinnamon rolls. And instead of the basic cream cheese butter frosting, I'll make some chocolate glaze (recipe follows), but don't make it until you're ready to put on top of the cinnamon rolls. The nutritional information for this is listed on another recipe I've entered.Semisweet chocolate Icing: In a small saucepan heat 1/2 cup semisweet chocolate pieces, 2 tablespoons butter, 1 tablespoon light-colored corn syrup, and 1/4 teaspoon vanilla over low heat, stirring until chocolate melts and mixture is smooth. USE IMMEDIATELY! Number of Servings: 18Recipe submitted by SparkPeople user ALMOSTACOWGIRL.

The nutritional information for Stacy's Harvest Cinnamon Rolls - Lower fat, lower cholesterol is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 341.6

• Total Fat: 14.5 g
• Cholesterol: 3.8 mg
• Sodium: 194.8 mg
• Total Carbs: 50.3 g
• Dietary Fiber: 8.8 g
• Protein: 9.6 g