Removing the fat, but keeping warmth of cinnamon rolls

August 04, 1993|By Patricia Jamieson | Patricia Jamieson,United Feature Syndicate

The homespun goodness of freshly baked cinnamon rolls does not have to be lost when you eliminate the fat. We started out with an original recipe in which the sweet yeast dough was enriched with butter (or margarine) and eggs. We replaced a portion of the butter with pressed non-fat cottage cheese and added a small amount of vegetable oil to ensure tenderness. We also eliminated one egg yolk and used skim milk instead of whole to make a leaner dough.

But it is the rich, sticky sweetness oozing from the cinnamon rolls that makes them truly memorable. By dissolving the brown sugar and cinnamon in corn syrup, we were able to eliminate the butter from the filling. We used half as many pecans for the crunchy topping and toasted them to enhance flavor.

Reduced-fat cinnamon rolls

Makes 12 rolls

DOUGH

3 1/2 -4 cups all-purpose white flour

1 cup whole-wheat flour

1 package active dry yeast (1 tablespoon)

1/2 cup non-fat cottage cheese

1 cup plus 1 tablespoon skim milk

1/3 cup sugar

2 tablespoons vegetable oil

1/2 teaspoon salt

2 large eggs, lightly beaten

1 large egg white

FILLING

1/2 cup packed light brown sugar

1/4 cup dark corn syrup

1 tablespoon ground cinnamon

1/2 cup golden raisins

1/4 cup chopped toasted pecans

GLAZE

1 1/2 cups confectioners' sugar

1-2 tablespoons skim milk

1 teaspoon corn syrup

1/2 teaspoon pure vanilla extract

To make dough: In a large mixing bowl, combine 1 1/2 cups white flour, whole-wheat flour and yeast. Place cottage cheese in a cheese-cloth-lined sieve over a bowl. Gather cheesecloth into a ball and squeeze out moisture from cottage cheese. (You should have about 1/4 cup cottage-cheese solids remaining.)

Transfer the cottage-cheese solids to the sieve and press them through the sieve into a small saucepan. Stir in 1 cup milk, sugar, oil and salt; heat, stirring, until warm (120-130 degrees). Stir into the flour mixture. Add eggs and egg white; beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon (or dough hook of mixer), stir in 2 cups white flour. Turn dough onto a lightly floured surface and knead about 5 minutes, adding enough remaining flour to make a soft, smooth dough. (It will be slightly sticky.) Place dough in a lightly oiled bowl and turn once. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

In a small saucepan, combine brown sugar, corn syrup and cinnamon; heat gently, stirring, until smooth. Set aside to cool.

Punch dough down. Turn out onto lightly floured surface. Cover and let rest 10 minutes. Roll or pat into a 12-by-18-inch rectangle.

Spread the brown sugar mixture over the dough. Sprinkle with raisins and pecans. Starting at the long edge, roll up jelly-roll fashion. Pinch the edges of dough together along the length of the roll. With a sharp knife, slice the roll into 12 pieces. Spray a 9-by-13-inch baking dish with non-stick cooking spray, and place the cinnamon rolls, cut-side up and slightly apart, in the dish. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.

Meanwhile, heat oven to 375 degrees. Brush rolls with 1 tablespoon milk. Bake for 25-30 minutes, or until light brown. Transfer to a rack and let cool slightly in the pan.

For glaze, in a small bowl, mix confectioners' sugar, 1 tablespoon milk, corn syrup and vanilla. Add more milk, if necessary, to make a drizzling consistency. Drizzle over the rolls and serve warm.

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