Grandma's Cinnamon Rolls

* Exported from MasterCook II *

Grandma's Cinnamon Rolls

Recipe By : Midwest Living, April 1995
Serving Size : 18 Preparation Time :0:00
Categories : Sweet Rolls Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour -- to 3 1/4 cups
1 package active dry yeast
1 cup skim milk
1/3 cup granulated sugar
3 tablespoons cooking oil
1/4 teaspoon salt
1/4 cup frozen egg substitute -- thawed
--or 2 egg whites -- slightly beaten
1 cup whole wheat flour
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1 cup powdered sugar -- sifted
1 tablespoon orange juice -- to 2 tablespoons
--or apple or white grape juice
--or peach or apricot nectar

In a large bowl, combine 2 cups flour and the yeast; set aside. In
a saucepan, combine the milk, granulated sugar, oil and salt. Heat
and stir until the mixture is just warm, 120 to 130 degrees. Add to
the flour mixture. Add the egg product; beat with an electric mixer
on low to medium speed or 30 seconds, scraping the sides of the
bowl. Beat on high speed for 3 minutes longer. Using a spoon, stir
in the whole wheat flour and as much as the remaining all-purpose
flour as you can. On a floured surface, knead in enough of the
remaining all-purpose flour to make a moderately soft dough that is
smooth and elastic, 3 to 5 minutes total. Shape into a ball. Spray
a large bowl with nonstick cooking spray. Place the dough in the
bowl; turn once. Cover and let rise in a warm place for about 1
hour until doubled. Punch the dough down. Turn out onto a lightly
floured surface. Divide in half; cover and let rest for 10 minutes.
Stir together the brown sugar and cinnamon; set aside. Coat two
8-inch round baking pans with nonstick cooking spray. On a lightly
floured surface, roll each half of the dough into a 12 x 8-inch
rectangle. Brush lightly with a little water. Sprinkle the
sugar-cinnamon mixture over the dough. Roll up each rectangle,
jelly-roll style, starting from one of the long sides. Pinch the
seams to seal. Cut each roll into 9 pieces. Place the pieces, cut
side down, in the baking pans. Cover and let rise for about 30
minutes until nearly doubled; or cover the pans with waxed paper
that has been coated with nonstick cooking spray, cover all with
plastic wrap and let the rolls rise in the refrigerator for 2 to 24
hours. If chilled, let the rolls stand, covered, for 20 minutes at
room temperature. Puncture any surface bubbles with a greased
toothpick. Bake at 375 degrees for 20 to 25 minutes. Cool for 1
minute; remove the rolls from the pans. For the icing, stir
together the powdered sugar and 1 tablespoon juice. Stir in
additional juice, 1 teaspoon at a time, until the icing is of a
drizzling consistency. Drizzle over the rolls; serve warm. Penny
Halsey (ATBN65B). Nutrition Analysis: 167 calories, 4g protein, 32g
carbohydrate, 3g fat, 0.3mg cholesterol, 45mg sodium, 1g fiber.

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