Healthier Cinnamon Rolls

healthier cinnamon rolls

December is the perfect time for great breakfast whether you’re cooking Christmas morning, New Years day or just want to serve something healthy, warm and comforting for family and friends. Put these Healthier Cinnamon Rolls on your list and enjoy these scrumptious breakfast treats without any guilt! Here are some of my other favorite cinnamon roll recipes I can’t wait to try! Happy holidays to you!

cinnamon-roll-cookies-5

Cinnamon Roll Cookies via Creme de la Crumb

Apple-Pie-Cinnamon-Rolls-The-Hopeless-Housewife

Apple Pie Cinnamon Rolls via The Hopeless Housewife

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Cinnamon Roll Cookie Bars via Cooking Classy 

Healthier Cinnamon Rolls

Cook Time:

22 minutes

Prep Times:

21/2 hours

Yield:

16 servings

Ingredients:

11/2 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
11/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg

Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
2 tablespoons skim milk

Preparation:

1. 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.

2. 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.

3. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. 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.

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

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

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