Cinnamon Rolls - Lighter ATK

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Full of flavor and lighter on calories, these rolls will brighten up any day.

By America's Test Kitchen | March 26, 2013


BEFORE
Calories: 410
Fat: 15g
Saturated Fat: 8g
(Before Numbers Based on: Iced Cinnamon Roll from Au Bon Pain)

AFTER
Calories: 280
Fat: 4g
Saturated Fat: 2.5g

WHY THIS RECIPE WORKS: With their rich dough, buttery cinnamon filling, and gooey cream cheese icing, what’s not to love about cinnamon rolls? Well, there is the hefty fat and calorie count to consider—around 15 grams of fat and at least 410 calories in every roll. For a low-fat version, we cut back on the butter. Just 2 tablespoons provided ample richness and moisture in our dough when combined with skim milk and maple syrup. Brown sugar kept our filling moist so we could slash the butter to a pat. Finally, for the icing, we omitted the butter altogether and turned to reduced-fat cream cheese.

Makes 12 cinnamon rolls

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Ingredients

  • Cinnamon Rolls
  • 3 3/4 cups (18 3/4 ounces) all-purpose flour
  • 2 1/4 teaspoons instant or rapid-rise yeast
  • 1 1/3 cups skim milk, heated to 110 degrees, plus 1 tablespoon
  • 3 tablespoons maple syrup
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup packed (3 1/2 ounces) dark brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup (4 ounces) confectioners’ sugar
  • 2 ounces 1/3 less fat cream cheese (neufchatel)
  • 1/2 teaspoon vanilla extract

Preparation

Step 1

1. Combine 3 1/2 cups flour, yeast, and 1 teaspoon salt in stand mixer fitted with dough hook. Combine 1 1/3 cups warm milk, maple syrup, and 2 tablespoons melted butter in liquid measure. With stand mixer on low speed, slowly add milk mixture to flour mixture until dough forms, about 2 minutes. Increase speed to medium-low and knead until dough is shiny and smooth, 4 to 6 minutes. (If dough appears very sticky after 4 minutes of kneading, add remaining 1/4 cup flour as needed.)

2. Transfer dough to floured counter and knead briefly by hand into smooth ball. Place dough in large greased bowl, cover with plastic wrap, and let rise at room temperature until doubled, 2 to 2 1/2 hours. Meanwhile, combine brown sugar, granulated sugar, cinnamon, 1/8 teaspoon salt, and remaining 1 tablespoon melted butter in separate bowl.

3. Spray 13 by 9-inch baking dish with vegetable oil spray. Transfer dough to floured counter and roll into 18 by 12-inch rectangle, long side facing you. Mist dough with water and sprinkle with sugar mixture, leaving 1/2-inch border at top edge; press on sugar to adhere. Using bench scraper, roll dough into tight 18-inch log. Pinch seam closed and roll seam side down; even ends and reshape as needed.

4. Using serrated knife, slice dough crosswise into 12 rolls; lay cut side up in prepared dish. Cover loosely with greased plastic wrap and let rolls rise at room temperature until nearly doubled, 1 to 1 1/2 hours.

5. Adjust oven rack to middle position and heat oven to 350 degrees. Bake rolls until deep golden, 20 to 25 minutes. Flip rolls onto wire rack, let cool for 10 minutes, and invert rolls. Whisk confectioners’ sugar, cream cheese, vanilla, and remaining 1 tablespoon milk together until smooth; spread over tops of rolls. Serve.

PER SERVING
Cal 280, Fat 4g, Sat Fat 2.5g, Chol 10mg, Carb 55g, Protein 6g, Fiber 1g, Sodium 250mg

Find this and other favorites made lighter in our Comfort Food Makeovers cookbook.

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