Low-Fat Cinnamon Rolls

Everybody loves a frosting-coated, gooey cinnamon roll, but most of us could do without all those calories. Is it possible to prepare a leaner cinnamon roll with all the classic flavor? Here’s what we discovered:

Test Kitchen Discoveries

• Skimp on the butter added to the dough and maximize the flavor of the frosting to compensate. Add just 2 tablespoons of melted butter to the dough and make up for the loss of moisture with maple syrup.
• Use dark brown sugar in the filling (in combination with granulated sugar) and add lots of cinnamon for maximum flavor.
• Use light cream cheese and skim milk to make a lean though still rich-tasting frosting.
• Traditional Cinnamon Rolls have 430 calories, 16 grams of fat, and 11 grams of saturated fat per serving. Low-Fat Cinnamon Rolls have 280 calories per serving, 3.5 grams of fat, and 2.5 grams of saturated fat per serving.

STEP BY STEP

Making Cinnamon Rolls

1. Pat the sugar mixture into the dough, leaving a 1/2-inch border along the top edge.

2. Carefully roll the dough into a cylinder, moistening the border with water to seal the dough.

3. Cut the cylinder in half, then in half again (making 4 pieces). Cut each piece into three pieces, yielding 12 rolls.

Low-Fat Cinnamon Rolls

Makes 12 rolls

Depending on the humidity, the dough may need up to 1/4 cup extra flour, as directed in step 2.

Dough
1 1/3	cups warm skim milk (110 degrees)
3	tablespoons maple syrup
2	tablespoons unsalted butter , melted
3 1/2	cups all-purpose flour , plus extra for work surface
1	package rapid-rise yeast or instant yeast
1	teaspoon table salt
Filling
1/2	cup packed dark brown sugar
1/4	cup granulated sugar
2	teaspoons ground cinnamon
1/8	teaspoon table salt
1	tablespoon unsalted butter , melted
Icing
1	cup confectioners' sugar
4	tablespoons light cream cheese
1	tablespoon skim milk
1/2	teaspoon vanilla extract

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with nonstick cooking spray. Coat 13 by 9-inch baking dish with cooking spray.

2. Mix milk, syrup, and melted butter together in large measuring cup. Mix flour, yeast, and salt together in bowl of standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. (Dough will be sticky; if it seems too wet and is not forming ball, add up to 1?4 cup more flour as needed and knead dough 2 minutes more.) Turn dough onto heavily floured work surface, shape into ball, and place in greased bowl. Cover and rest in warm oven for 10 minutes.

3. For the filling: While dough is resting, mix sugars, cinnamon, salt, and melted butter in medium bowl until incorporated.

4. To make the rolls: On lightly floured work surface, roll dough into 18 by 12-inch rectangle with long side facing you. Sprinkle sugar mixture over dough, leaving 1/2 inch border along top edge, then lightly press sugar into dough (see photo 1). Starting at edge nearest you, roll up dough (photo 2). Brush border with water, then press dough to seal.

5. Using chef’s knife, slice dough into 12 rounds (photo 3), then place in prepared pan with cut side up. Cover pan with plastic wrap coated with cooking spray and return to warm oven until rolls have nearly doubled in size, 30 to 40 minutes.

6. Remove pan from oven and heat oven to 350 degrees (rolls will continue to rise on counter as you wait for oven to heat). Remove plastic wrap and bake until rolls are deep brown and filling is melted, 20 to 25 minutes, rotating pan front to back halfway through baking.

7. For the icing: While rolls are baking, whisk confectioners’ sugar, cream cheese, milk, and vanilla together in small bowl until smooth. Remove pan from oven, turn rolls out onto rack, and flip them right side up. Cool 10 minutes, then spread icing over rolls. Serve hot or warm.

Shared by Lauren