Low Fat Family Cinnamon Rolls

Low Fat Family Cinnamon Rolls

I usually try to avoid making food that I really crave and love and might eat the whole batch of.  Cinnamon rolls are one of those foods.  About once or twice a year I allow myself this indulgence. I searched and experimented for a cinnamon roll recipe that wasn’t full of butter and eggs and finally came up with this one.  It makes wonderful cinnamon rolls that are still great the next day, if there happen to be any leftovers.  This recipe is also a great basic white roll recipe that freezes well. 

In a Bosch or mixing bowl combine:

4 Tablespoons nonfat dry milk powder

½ cup white sugar

2 ½ tsp. salt

½ cup margarine or butter melted

4 tsp. yeast

1 Tablespoon dough enhancer

2 cups hot tap water

Then, while mixing on low speed add approximately 6 cups all-purpose flour a cup at a time until dough is elastic but still slightly sticky and the sides of the bowl are clean.  Knead on medium speed for about 5 minutes.  Turn the dough out on a floured surface and roll into a rectangle.  Spread with a few tablespoons of melted butter (go easy now) and about ½ cup of brown sugar, 2 teaspoons of cinnamon and raisins of you like.  Roll the dough up and cut into slices (dental floss or thread works the best).  Let rise about 30 minutes.  Place in a cold oven and turn the heat on to 350 degrees.  Bake for about 15 to 20 minutes until tops are golden brown.  Let the rolls cool for about 10 minutes and frost with low fat icing:  3 cups powdered sugar and about, 3 tablespoon milk add a little at a time to whatever consistency you prefer.