The Deen Bros. Lighter Cinnamon Rolls

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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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Paula All is forgiven by all those who really matter. Remember that as one door closes a bigger and. better door opens. Or in this case many new doors are opening. I can think of many times that something seemed so devastating and later I realized what a wonderful thing it really had been. I will keep you in my thoughts and prayers as I know many others do. As the orders are coming in for your new cookbook know that it is also a sign of support I believe your new publisher is on the way. Consider yourself HUGGED! Much success to you.

By Jo Edwards on July 02, 2013

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm