Weight Watcher's Cinnamon Rolls

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 17 oz All-purpose flour
  • 2/3 cup Brown sugar, packed
  • 1 1/2 tbsp Cinnamon, ground
  • 1/3 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1 package Quick rise yeast
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 100 1 cup warm fat-free milk, fat-free
  • 9 tbsp Butter
  • 2 tbsp Heavy cream

Found on recipe-diaries.com

Ingredients

• Rolls:
• 1 cup warm fat-free milk (100° to 110°)
• 6 tablespoons melted butter, divided
• ⅓ cup granulated sugar, divided
• 1 package quick-rise yeast
• 16.88 ounces all-purpose flour (about 3¾ cups)
• 1 large egg, lightly beaten
• ¼ teaspoon salt
• Cooking spray
• ⅔ cup packed brown sugar
• 1½ tablespoons ground cinnamon
• Icing:
• 3 tablespoons butter, softened
• 2 tablespoons heavy cream
• ½ teaspoon vanilla extract
• 1 cup powdered sugar

Directions

• To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
• Add 11.25 ounces (about 2½ cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
• Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
• Preheat oven to 350°.
• Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
• To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.

Nutrition