Makeover Favorite: Cinnamon Rolls With Raisins
|Original Recipe, 30 servings
Fat 12 g (Sat. Fat 7.7 g, Trans Fat 0.4 g)
Carbohydrate 43 g (Fiber 1 g, Sugars 27 g)
Sodium 205 mg
|Less Added Sugar: The sugar in the original recipe adds up. For the dough and filling, I reduced the amount of granulated sugar and used a brown sugar blend to more than halve the added sugar.
Fat Fighters: Vegetable oil
(with just a kiss of butter for flavor) replaces the stick
and a half of butter
in the original recipe. Using fat-free milk and fewer egg yolks helps trim fat, too.
Top Note: In place of frosting, an apple juice glaze adds a sweet, golden touch.
Fat 2.5 g (Sat. Fat 0.5 g,
Trans Fat 0 g)
Carbohydrate 29 g
(Fiber 2 g, Sugars 8 g)
Cholesterol 15 mg
Sodium 30 mg
Potassium 130 mg
Protein 4 g
Phosphorus 75 mg
Exchanges: Carbohydrate 2,
Reader Raluca Preda wrote from Romania asking for a cinnamon roll makeover. Her original recipe makes eight rolls—at 1,105 calories and 47 grams of fat each. For comparison, the nutrition info listed is based on 30 servings.
Makes: 30 servings
Serving Size: 1 roll
Preparation Time: 25 minutes
Rising Time: 3 hours
Cooking Time: 30 minutes
1 cup fat-free milk
1 Tbsp. unsalted butter
3 Tbsp. vegetable oil
1/4 cup sugar
1/4 tsp. salt
2 packages dry yeast
1 egg white
3 cups all-purpose flour
2 1/2 cups whole wheat flour
3/4 cup brown sugar blend*
2 Tbsp. cinnamon
2/3 cup raisins
1/2 cup frozen apple juice concentrate
- In a small saucepan, heat the milk and butter just to simmering. Add the oil, sugar, and salt. Remove the milk mixture from the heat, and cool to lukewarm.
- In a small bowl, combine the yeast and 1/2 cup warm water, and let stand until foamy, about 5 minutes.
- In a large bowl, beat the eggs and egg white with an electric mixer for 30 seconds. Add the milk mixture and the yeast mixture. Add the flours, a small amount at a time, mixing well with a wooden spoon.
- Turn the dough out onto a lightly floured surface and knead gently for 10 to 15 minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl. Place the dough in the oiled bowl, turning to coat. Cover the bowl with a towel, and set the bowl in a warm place to rise, about 1 1/2 hours, until the dough is doubled in size. Divide the dough in half and form into two balls.
- Combine the Splenda Brown Sugar Blend, cinnamon, and raisins. Spray an 11- x 14-inch baking sheet with cooking spray.Roll each piece of dough into a large rectangle. Sprinkle each rectangle with half the cinnamon-raisin mixture. Starting at the long side, roll each rectangle into a log. Slice each log into 15 pieces. Place each roll on the prepared baking sheet. Cover the rolls with a towel and let them rise for 1 1/2 hours.
- Preheat the oven to 350 degrees. In a small saucepan, melt the apple juice concentrate over medium-low heat. Brush each roll with the concentrate. Bake the rolls for 15 minutes, or until lightly browned and cooked through.
*Tested with Splenda Brown Sugar Blend; if not available, use 5 Tbsp. brown sugar plus 3 Tbsp. Splenda Granular.