*  Exported from  MasterCook II  *
 
                          Grandma’s Cinnamon Rolls
 
 Recipe By     : Midwest Living, April 1995
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Sweet Rolls                      Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4  cups          all-purpose flour -- to 3 1/4 cups
    1      package       active dry yeast
    1      cup           skim milk
      1/3  cup           granulated sugar
    3      tablespoons   cooking oil
      1/4  teaspoon      salt
      1/4  cup           frozen egg substitute -- thawed
                         --or 2 egg whites -- slightly beaten
    1      cup           whole wheat flour
      1/3  cup           brown sugar, packed
    1      teaspoon      ground cinnamon
    1      cup           powdered sugar -- sifted
    1      tablespoon    orange juice -- to 2 tablespoons
                         --or apple or white grape juice
                         --or peach or apricot nectar
 
 In a large bowl, combine 2 cups flour and the yeast; set aside.  In
 a saucepan, combine the milk, granulated sugar, oil and salt.  Heat
 and stir until the mixture is just warm, 120 to 130 degrees.  Add to
 the flour mixture. Add the egg product; beat with an electric mixer
 on low to medium speed or 30 seconds, scraping the sides of the
 bowl. Beat on high speed for 3 minutes longer.  Using a spoon, stir
 in the whole wheat flour and as much as the remaining all-purpose
 flour as you can.  On a floured surface, knead in enough of the
 remaining all-purpose flour to make a moderately soft dough that is
 smooth and elastic, 3 to 5 minutes total.  Shape into a ball.  Spray
 a large bowl with nonstick cooking spray.  Place the dough in the
 bowl; turn once.  Cover and let rise in a warm place for about 1
 hour until doubled.  Punch the dough down.  Turn out onto a lightly
 floured surface.  Divide in half; cover and let rest for 10 minutes.
  Stir together the brown sugar and cinnamon; set aside.  Coat two
 8-inch round baking pans with nonstick cooking spray.  On a lightly
 floured surface, roll each half of the dough into a 12 x 8-inch
 rectangle.  Brush lightly with a little water.  Sprinkle the
 sugar-cinnamon mixture over the dough.  Roll up each rectangle,
 jelly-roll style, starting from one of the long sides.  Pinch the
 seams to seal.  Cut each roll into 9 pieces.  Place the pieces, cut
 side down, in the baking pans.  Cover and let rise for about 30
 minutes until nearly doubled; or cover the pans with waxed paper
 that has been coated with nonstick cooking spray, cover all with
 plastic wrap and let the rolls rise in the refrigerator for 2 to 24
 hours.  If chilled, let the rolls stand, covered, for 20 minutes at
 room temperature. Puncture any surface bubbles with a greased
 toothpick.  Bake at 375 degrees for 20 to 25 minutes.  Cool for 1
 minute; remove the rolls from the pans.  For the icing, stir
 together the powdered sugar and 1 tablespoon juice.  Stir in
 additional juice, 1 teaspoon at a time, until the icing is of a
 drizzling consistency.  Drizzle over the rolls; serve warm.  Penny
 Halsey (ATBN65B). Nutrition Analysis:  167 calories, 4g protein, 32g
 carbohydrate, 3g fat, 0.3mg cholesterol, 45mg sodium, 1g fiber.
 
                    - - - - - - - - - - - - - - - - - -