Mini-Cinnis

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Thursday, January 01, 2004

Categories:

Breakfast

Yield:

12 servings, 2 rolls each

Ingredients:

Butter-flavored cooking spray1 package (16ounces) hot roll mix
1 cup hot water (120-130 degrees F.)
1/4 cup egg substitute
3 tablespoons sugar, divided use
6 tablespoons light margarine (5g fat per tablespoon), softened, divided use Flour, as needed
1/4 cup packed brown sugar
2 teaspoons cinnamon
1/4 cup chopped pecans
1/2 cup powdered sugar
2 tablespoons light cream cheese, softened
1 tablespoon fat-free milk
1/8 teaspoon almond or vanilla extract

Directions:

1. Preheat oven to 375 degrees. Spray 2 round cake pans, 8-inches each and set aside.

2. In a large bowl combine roll mix and yeast packet. Add water, 2 tablespoons margarine and egg and 2 tablespoons sugar, mix until dough pulls away from the side of the bowl. Flour a work surface. With floured hands shape dough into a ball. Knead for 5 minutes until smooth. Cover dough and let rest for 5 minutes.

3. Meanwhile, in a small bowl, combine margarine, brown sugar, remaining sugar and cinnamon.

4. Separate dough into 2 even balls. Roll each ball into a 15x10-inch rectangle.

5. Spread margarine mixture evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Cut each log into 12 (1-inch thick) slices, place cut side down 1 /4-inch apart into cake pans. Sprinkle with pecans.

6. Cover loosely with plastic wrap and a cloth towel. Set on oven or other warm place and let rise 30 minutes.

7. Uncover and bake 15 to 18 minutes or until golden brown.

8. Meanwhile in a small bowl, combine powdered sugar, cream cheese, milk and extract. Drizzle over warm rolls.

Nutrition Facts:

234 calories, 40g carbohydrate, 4.7g protein, 5.3g fat,
0.9g saturated fat, 1.3ng cholesterol, lg dietary fiber, 308mg sodium

Source:

Adapted recipe by Jennifer Parham, RD, LD and Rachel Cly, RD,LD