MMMMM----- Meal-Master Recipe via Home Cookin 2.8
 
       Title: Wicked Cinnamon Rolls  (Low Fat)
  Categories: Home Cookin,
       Yield: 4
 
    ----    ULTRA LIGHT PASTRY DOUGH
            ----
       4 ts yeast
       1 c  skim milk -- lukewarm
     1/4 c  sugar
       1    1/2 cups pastry flour
       2    egg whites
       1 ts salt
   1-1/3 c  flour
    ----    WICKED CINNAMON ROLLS ---
       1    recipe Ultralight Pastry
            Dough -
            see recipe above
       1 c  brown sugar* or more to
            taste
       2 tb ground cinnamon* or
            more to taste
       1    egg white, lightly beaten
       1 tb skim milk
       1    recipe The Frosting That
            Moves
            Like A Sloth -- see
            recipe below
            *Don't be stingy!!
            Neither contain
            fat.
       -    THE FROSTING THAT MOVES
            LIKE A SLOTH-
   1-1/3 c  powdered sugar
       2 tb skim milk
       1 ts vanilla extract
            Makes 1/2 cup frosting.
            From The Fat Free Junk
            Food Cookbook
            by J. Kevin Wolfe
 
   ---- ULTRA LIGHT PASTRY DOUGH ----
   In a large bowl, mix the yeast & milk. Stir gently for about a
   minute. The yeast will not completely dissolve in milk. That’s
   normal.
   Mix in the sugar, pastry flour & egg whites; stirring for 100
   strokes. Let rise for 30 minutes. Mix in the salt & remaining
   flour. Stir until well mixed. (The dough will start pulling away
   from the sides of the bowl.) With a little additional flour
   sprinkled on the dough, knead for 5 minutes.
   Let rise for 40 minutes.
   The dough is now ready to be used. (Don't try this recipe in a
   Bread Machine!! It doesn't work!!)
 
   ---- WICKED CINNAMON ROLLS ----
   Preheat oven to 375'.
   Make the Ultralight Pastry Dough
    through the second rise.
   Sprinkle flour onto a work surface. Place the dough on top.
   Sprinkle enough flour on the dough to keep it from sticking to
   your rolling pin. Roll the dough flat, into a rectangular shape
   about 1/4 inch thick.
   Let rest while thoroughly mixing the brown sugar & cinnamon.
   Sprinkle the sugar mixture evenly over the pastry dough leaving a
   1 inch edge along the long side away from you. Gently roll dough
   into a log from the long side near you, to the long side with no
   sugar mixture. Slice into sections 2 inches thick. Place on a
   non-stick rimmed cookie sheet. (The more brown sugar you use the
   more it oozes out the bottom of the rolls.)
   Whisk together the egg white & skim milk. Brush the rolls with
   the milk mixture.
    Let rise in a warm draft free place for 20 minutes.
   Bake for 20 minutes, or until the tops of the rolls are light
   golden brown.
   Remove immediately from the pan. Ice heavily.
   You can also freeze the rolls before baking. Place the unbaked
   rolls in a foil lasagne pan, let rise 20 minutes, cover tightly
   with foil lid, place in freezer. They can then be baked straight
   from the freezer. When ready to bake, remove lid & bake in a
   preheated 375°F. oven for 25 minutes.
 
   -THE FROSTING THAT MOVES LIKE A SLOTH-
   Pour sugar into a small bowl. Heat milk slightly in the
   microwave. Mix the milk into the sugar, stirring until smooth.
   Add the vanilla; stir until well blended. Spoon onto cinnamon
   rolls or muffins. The whole batch of frosting is fat free.
 
   Variation:
   Cold lemon juice can be used in place of the milk for a more
   tangy frosting.
 
 
 MMMMM

Plain Text Version of This Recipe for Printing or Saving