Triple-Play Cinnamon Rolls

Three sugars go into these rolls: Granulated sweetens the dough, brown adds a light molasses flavor to the filling, and powdered sweetens the glaze. Use dental floss to make easy work of cutting the dough.

Yield: 20 servings (serving size: 1 roll)

Ingredients

• Dough:
• 1  package dry yeast (about 2 1/4 teaspoons)
• 1/4  cup  warm water (100° to 110°)
• 1/2  cup  warm 1% low-fat milk (100° to 110°)
• 1/3  cup  granulated sugar
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 3/4  teaspoon  salt
• 1  large egg, lightly beaten
• 3 1/2  cups  all-purpose flour, divided
• Cooking spray
• 
  Filling:
• 3/4  cup  raisins
• 2/3  cup  packed brown sugar
• 1  tablespoon  ground cinnamon
• 2  tablespoons  butter, melted
• 
  Glaze:
• 1  cup  powdered sugar
• 2  tablespoons  1% low-fat milk
• 1/2  teaspoon  vanilla extract

Preparation

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.

Unwrap roll, and cut into 20 (1/2-inch) slices. Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray. Cover and let rise in a warm place (85°) free from drafts, 1 hour and 15 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stirring well with a whisk. Drizzle glaze over warm rolls.

Nutritional Information

Calories:

200 (18% from fat)

Fat:

4g (sat 2.3g,mono 1.1g,poly 0.3g)

Protein:

3.2g

Carbohydrate:

38.3g

Fiber:

1.1g

Cholesterol:

20mg

Iron:

1.5mg

Sodium:

134mg

Calcium:

28mg