Whole Wheat Cinnamon Rolls

Brown sugar sweetens the filling, and powdered sugar dissolves into a milky glaze that's drizzled over the top.

Yield: 16 servings (serving size: 1 roll)

Ingredients

• Dough:
• 1 1/2  packages dry yeast (about 3 1/4 teaspoons)
• 3/4  cup  warm fat-free milk (100° to 110°)
• 1/4  cup  warm water (100° to 110°)
• 1/4  cup  butter, softened
• 1/4  cup  honey
• 1/2  teaspoon  salt
• 1 1/2  teaspoons  fresh lemon juice
• 1  large egg
• 1  large egg white
• 2 1/2  cups  all-purpose flour, divided (about 11 1/4 ounces)
• 1 1/2  cups  whole wheat flour (about 7 ounces)
• Cooking spray
• 
  Filling:
• 1/4  cup  packed brown sugar
• 1 1/2  tablespoons  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• 1/3  cup  raisins
• 
  Glaze:
• 3/4  cup  powdered sugar, sifted
• 3/4  teaspoon  vanilla extract
• 5  teaspoons  fat-free milk

Preparation

To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.

To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

Nutritional Information

Calories:

209 (16% from fat)

Fat:

3.7g (sat 2g,mono 0.9g,poly 0.3g)

Protein:

5.1g

Carbohydrate:

40.4g

Fiber:

2.6g

Cholesterol:

21mg

Iron:

2mg

Sodium:

111mg

Calcium:

39mg