Low-Fat Sugar-Glazed Cinnamon Rolls - Powerful Handmade site

Low-Fat Sugar-Glazed Cinnamon Rolls

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Low-Fat Sugar-Glazed Cinnamon Rolls

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These sticky-sweet, cinnamon-y rolls are low in fats and strangely scrumptious. For that explanation why, they are absolute best eaten the day they are made; they have a tendency to get a little bit laborious by means of the second one day.

At a look

Prep
Bake
Total
Yield
12 rolls

Ingredients

Dough

  • 1 cup milk
  • 1/four cup water
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1/four teaspoon almond extract
  • 2 tablespoons granulated sugar
  • 1/four cup potato flour
  • 1 1/four teaspoons salt
  • 2 teaspoons speedy yeast
  • three cups King Arthur Unbleached All-Purpose Flour

Filling

  • half of cup brown sugar
  • 1 teaspoon cinnamon
  • 1/four teaspoon ginger
  • 1/four teaspoon nutmeg

Glaze

  • half of cup brown sugar, packed
  • half of teaspoon cinnamon
  • three tablespoons milk

Dough

  • eight ounce milk
  • 2 oz water
  • 7/eight ounce vegetable oil
  • 2 teaspoons vanilla extract
  • 1/four teaspoon almond extract
  • 7/eight ounce granulated sugar
  • 1 five/eight oz potato flour
  • 1 1/four teaspoons salt
  • 2 teaspoons speedy yeast
  • 12 three/four oz King Arthur Unbleached All-Purpose Flour

Filling

  • three 1/four oz brown sugar
  • 1 teaspoon cinnamon
  • 1/four teaspoon ginger
  • 1/four teaspoon nutmeg

Glaze

  • three three/four oz brown sugar
  • half of teaspoon cinnamon
  • 1 half of oz milk

Dough

  • 227g milk
  • 57g water
  • 25g vegetable oil
  • 2 teaspoons vanilla extract
  • 1/four teaspoon almond extract
  • 25g granulated sugar
  • 46g potato flour
  • 1 1/four teaspoons salt
  • 2 teaspoons speedy yeast
  • 361g King Arthur Unbleached All-Purpose Flour

Filling

  • 92g brown sugar
  • 1 teaspoon cinnamon
  • 1/four teaspoon ginger
  • 1/four teaspoon nutmeg

Glaze

  • 106g brown sugar
  • half of teaspoon cinnamon
  • 43g milk

Instructions

  1. To make the dough: Combine all the elements for the dough — by means of hand, mixer, or bread device — to shape a easy dough. (See “pointers”, underneath.)
  2. Transfer the dough to a evenly oiled bowl, quilt the bowl with plastic wrap, and set it apart to upward push for 1 to one half of hours; it is going to be puffy, if no longer doubled in bulk.
  3. To make the fillings: Combine the filling elements in a small bowl.
  4. Transfer the dough to a evenly oiled paintings floor, and form it right into a 12″ x eight” rectangle.
  5. Pat the filling elements onto the dough. Fold over the 2 brief edges of the dough about half of” (so the filling does not fall out if you are rolling it up).
  6. Beginning with a protracted edge, roll the dough right into a log. Don’t roll too tightly, or the cinnamon rolls will “top” and their insides bulge out whilst they are baking. For great, flat rolls, use a very easy hand.
  7. Cut the log into 12 slices, and lay the slices, lower aspects down, right into a evenly greased nine” x 13″ or 12″ spherical pan. Make certain the rim of both pan is a minimum of 1 inch prime, because the glaze will bubble.
  8. Cover the pans with evenly greased plastic wrap or a dough-rising quilt, and make allowance the rolls to upward push for roughly 1 half of hours at room temperature, or till they are puffy however no longer essentially doubled in bulk.
  9. While the rolls are growing, preheat the oven to 375°F.
  10. While they are baking, combine in combination the glaze elements.
  11. After 15 mins, drizzle the glaze over the rolls, go back them to the oven, and bake for an extra five to 10 mins, or till the rolls are golden brown and the glaze is bubbly.
  12. Remove the rolls from the oven, and straight away flip them out onto a work of parchment paper, or onto a serving plate, scraping any glaze out of the ground of the pan and spreading it at the rolls. You have to try this instantly; in the event you wait, the glaze will harden and also you will not be able to get the rolls out of the pan.
  13. Allow the rolls to chill a little bit prior to serving.
  14. The rolls are absolute best at the first day; freeze for as much as three months.
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