Kimberly’s Cooking Adventure

My ongoing journey in the kitchen…

Master Baker Challenge

For the first Master Baker Challenge, I was super excited to participate. The ingredient was cinnamon, and the night before Nikki posted about this challenge, I had made these Cinnamon Rolls from Cooking Light. They are so delicious and not terrible for you. They could be MUCH worse on the nutrition front!

I found this recipe on Cooking Light

Triple Play Cinnamon Rolls

Dough

1 package dry yeast (about 2 1/4 tsp)

1/4 cup warm water (100° – 110°)

1/2 cup warm 1% lowfat milk (100°-110°)

1/3 cup granulated sugar

1/4 cup butter, softened

1 tsp vanilla extract

3/4 tsp salt

1 large egg, lightly beaten

3 1/2 cups all-purpose flour, divided

Filling

3/4 cup raisins (I didn’t use)

2/3 cup packed brown sugar

1 tbsp ground cinnamon

2 tbsp butter, melted

Glaze

1 cup powdered sugar

2 tbsp 1% milk (I used skim)

1/2 tsp vanilla extract (I used 1 tsp and added 1/4 tsp almond extract as well)

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes.  Add warm milk, sugar, butter, vanilla, salt and egg; stir with a wooden spoon until combined (batter will not be completely smooth).

Lightly spoon flour into dry measuring cups; level with a knife.  Add 3 cups flour to yeast mixture; stir until a soft dough forms.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).

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, for 1 hour or until doubled in size.  (Press two fingers into dough.  If indentation remains, dough has risen enough.)

To prepare filling, combine raisins, brown sugar, and cinnamon.  Roll dough into a 15 x 10-inch rectangle; brush with 2 tbsp melted butter.  Sprinkle filling over dough, leaving 1/2 inch border.  Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll).  Wrap roll in plastic wrap; chill for 20 minutes.

waiting to rise...

Unwrap roll, and cut inot 20 (1/2-inch) slices.  Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray.  Cover and let rise in a warm place free from drafts, for 1 hour and 15 minutes, or until doubled in size. 

Preheat oven to 350°.

Uncover dough.  Bake for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, milk and vanilla, stirring well with a whisk.  Drizzle over warm rolls. 

February 28, 2008 Posted by | Baking, Master Baker | 3 Comments