Fat Free Cinnamon Rolls Food

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

LOW-FAT APPLESAUCE CINNAMON ROLLS

Steps:

• Preheat oven 400°F.
• Spray 13x9x2-inch pan.
• Mix flour, baking powder and salt in large bowl.
• Cut in butter with pastry blender; mix in buttermilk and egg product.
• Turn dough unto lightly floured surface; gently knead until dough is easy to handle (it will be soft). Roll into a 10-inch square.
• Mix applesauce, raisins, cinnamon; spread over dough leaving a margin around edges.
• Roll up; pinch edges to seal.
• Cut into 8 slices; place on prepared pan.
• Bake 20-25 minutes till lightly browned.
• Heat apple jelly, brush on rolls; remove from pan allow to cool on rack.

LOW FAT BISQUICK CINNAMON ROLL

Steps:

• Set oven to 400 degrees.
• Mix Bisquick, fat free milk, and egg sub until a soft dough forms and knead gently until smooth.
• Pat into an 8 x 10 rectangle and spread it with butter.
• Combine the cinnamon and splenda and sprinkle the mixture on top of the buttered dough.
• Roll up tightly, beginning at 10 inch side.
• Pinch edge of dough into roll to seal.
• Place sealed side down on an cookie sheet.
• Cut at 1 inch intervals ALMOST through to bottom.
• Bake about 20 minutes (until light brown).