Whole Wheat Cinnamon Rolls

By sheilaolim

Brown sugar sweetens the filling of this breakfast treat, and powdered sugar dissolves into a milky glaze that's drizzled over the top.

Nutritional Information
Amount per serving

Calories: 209
Calories from fat: 16%
Fat: 3.7g
Saturated fat: 2g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.3g
Protein: 5.1g
Carbohydrate: 40.4g
Fiber: 2.6g
Cholesterol: 21mg
Iron: 2mg
Sodium: 111mg
Calcium: 39mg

Ingredients

• Dough:
• 1 1/2 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
• 1 1/2 tablespoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/3 cup raisins
• Glaze:
• 3/4 cup powdered sugar, sifted
• 3/4 teaspoon vanilla extract
• 5 teaspoons fat-free milk

Details

Servings 16

Preparation

Step 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. 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.
To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. 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.
Preheat oven to 375°.
Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.