- 18
Ingredients
- Dough:
- 1/2 cup lowfat milk, room temperature
- 2 large eggs, room temperature
- 4 Tablespoons unsalted butter, room temperature, cut into small cubes
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups bread flour
- 1/3 cup cornstarch
- 1 3/4 teaspoons yeast, active dry, instant or bread machine
- Filling:
- 1/3 cup light brown sugar, firmly packed
- 3 Tablespoons granulated sugar
- 1 Tablespoons plus 2 1/2 teaspoons ground cinnamon
- 3 Tablespoons unsalted butter, melted
- Frosting:
- 3 ounces lowfat cream cheese
- 3 Tablespoons unsalted butter, room temperature
- 3/4 teaspoon pure vanilla extract
- 1 cup plus 2 Tablespoons confectioners' sugar, sifted
- 2 1/4 teaspoons lowfat milk
- Cooking spray
Preparation
Step 1
Place dough ingredients in the mixer and knead until smooth and glossy. Let rise until double.
While dough is rising, stir together the sugars and cinnamon for the filling, and reserve. Process the frosting ingredients with a mixer or processor. Frosting should be completely smooth. Reserve.
Punch dough down to deflate. Divide dough into 2 equal pieces and let rest for 10 minutes. Lightly coat two 8-inch round pans with cooking spray.
Roll the dough out into rectangles 12 inches wide and 1/2-inch thick. Brush each rectangle with melted butter to within 1 inch of one long side and to the ends of the remaining sides. Sprinkle evenly with the cinnamon sugar mixture. Roll the dough up like a jelly-roll, ending with the unbuttered edge. Pinch along long side to seal. Cut 9 slices from each with a serrated knife. Arrange in prepared pans, cover with plastic wrap and let rise for 35 to 40 minutes. Preheat oven to 350°F.
Bake for 25 to 30 minutes, until puffed, with golden tops and hollow-sounding when tapped.
Let cool for 20 to 25 minutes before frosting. Spread or drizzle frosting to taste.