Light Cinnamon Rolls

These soft and tender cinnamon rolls are just as delicious as the original, but simply lower in calories, sugar and fat. By making just a few minor adjustments, you still get the rich cinnamon filling, a nice glaze on top with pillowy pull apart bread. These are so good, you'll think they are more indulgent.

Prepare: 20

Bake: 25

Rest Time: 2 30

Total Time: 3 15

Servings: 12 rolls

Ingredients

For the Dough

2 cups (300g) flour
¾ cup (160mL) milk
2 tbs (25g) sugar
1 tbs (15mL) oil
1 tsp (3.5g) yeast
½ tsp (2.5g) salt

For the Filling

¼ cup (28g) brown sugar
2 tbs (28g) softened butter
2 tsp (4g) cinnamon
1 tsp (3g) flour

For the Drizzle

½ cup (62.5) powdered sugar
¼ tsp (1.25mL) vanilla
1-2 tbs (15-30mL) milk

Instructions

For the Dough

Heat milk until lukewarm, about 100F (38C.) Add yeast and stir. Let sit 5 - 10 minutes or until bubbles begin to form.
Combine flour, sugar, oil, salt and milk mixture into a large bowl. Stir until a shaggy dough is formed. Turn out onto work surface and knead 10 minutes or until the dough is smooth to the touch and stretches easily. Cover and let rest for 60 - 90 minutes or until double in size.

For the Filling

Butter or grease a 9x13 (23x33cm) baking dish with nonstick baking spray.
In a small bowl, stir together sugar, flour and cinnamon. Set aside.
Flatten the dough and roll into a 9×12" (23×30 cm) rectangle.
Spread softened butter on dough. Sprinkle sugar mixture on top in an even layer.Starting from one of the longest 12" (30cm) ends, roll tightly into a log. Cut into 12 equal slices using dental floss or a serrated knife.
Place 12 slices into one pan, about 1" apart (2.5 cm.) Cover and allow to rest 60 minutes or until double in size.
While dough is rising, preheat oven to 350F (180C.)
Bake 20 – 30 minutes or until rolls are golden brown and center reaches 190F (88C.)

For the Glaze

In a small bowl, add powdered sugar and milk, one teaspoon at a time until desired consistency. Drizzle on top of cinnamon rolls while still warm.

Notes

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

Nutrition