The Deen Bros. Lighter Cinnamon Rolls

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The Deen Bros. Lighter Cinnamon Rolls

By Bobby and Jamie Deen

Lighter Cinnamon Rolls

153 Fewer Calories
5g Less Fat

Ingredients:

Dough:
1 cup warm fat-free milk (110°F - 115°F)
1 packet active dry yeast
1 teaspoon plus 1/2 cup granulated sugar
1/2 cup egg substitute
3 tablespoons butter, melted
1/2 teaspoon salt
4 – 4 1/2 cups white whole-wheat flour (TIP ABOUT)

Filling:
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans

Glaze:
1 cup powdered sugar
1 tablespoon plus 1 teaspoon fat-free milk
1/2 teaspoon vanilla extract

Directions:
To make the dough, stir together the warm milk, yeast, and 1 teaspoon of the sugar in a small bowl until dissolved. Let stand until foamy, about 5 minutes.
In a large bowl with the mixer at low speed, combine the milk mixture, the remaining 1/2 cup sugar, egg substitute, butter, salt, and 3 cups of flour until well mixed. With a wooden spoon, stir in 1 cup of flour to make a soft dough. 

Turn the dough out onto a lightly floured surface and knead, adding additional flour just to keep the dough from sticking, until the dough is smooth and elastic, about 10 minutes. 

Shape the dough into a ball and place in a lightly oiled large bowl, turning the dough to oil the top. Cover with plastic wrap and let rise in a warm draft-free place until doubled in size, about 1 hour.

Meanwhile, to prepare the filling, combine the brown sugar and cinnamon in a small bowl until well mixed. Spray a 9 x 13-inch baking pan with nonstick spray.

Punch the dough down and turn onto a lightly floured surface. Roll the dough into a 16 x 12-inch rectangle. Sprinkle the cinnamon sugar over the dough and top with the pecans, leaving 1/2-inch border around the edges. Starting at a long side, roll up dough jelly-roll fashion. Pinch seam to seal and cut into 18 pieces.

Spray a 9 x 13-inch baking pan with cooking spray. Arrange the rolls, cut side up, into the pan.
Lightly spray with cooking spray. Cover with plastic wrap; let rise in a warm draft-free place until doubled, 30 – 40 minutes.

Preheat the oven to 350°F. Bake until lightly browned, about 20 minutes. Transfer to rack and cool in pan 15 minutes.

To make the glaze, place the confectioners’ sugar in a medium bowl. Stir in the milk and vanilla until blended. Drizzle the glaze evenly over the rolls. Serve warm or at room temperature.

Makes: 18 rolls
Prep Time: 30 minutes plus rising time
Bake Time: 20 minutes
Difficulty: Intermediate

Per Serving (1 roll): 236 Cal; 5 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 44 g Carb; 1 g Fiber; 19 g Sugar; 39 mg Calcium; 2 mg Iron; 37 mg Sodium; 5 mg Cholesterol

Test Kitchen Tip:
White whole-wheat flour is lighter whole wheat flour with a milder flavor and softer texture – and with all the high fiber benefits. We like King Arthur’s. You can find it in most supermarkets and health food stores.

Original recipe courtesy Paula Deen: Cinnamon Rolls
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:

54321

Bobby can you lighten up the sweet potato bake recipe?? This looks yummy for thanksgiving, but too much cream and butter.

By Anonymous on October 01, 2012

54321

This looks like a fabulous recipe! Since sugar is the problem for many of us (TOO many carbs) I would like to see this recipe done using Stevia or erythritol. Thanks!

By Louise on April 26, 2012

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