Sweet Cinnamon Rolls
Provided by: Jennifer Iserloh
- Nonstick spray
- 2 1/4 cups cups soft whole-wheat, all-purpose flour, plus 1/4 cup for rolling out the dough
- 1/2 cups granulated white sugar
- 1 .25 oz.-package active dry yeast
- 1/4 teaspoon salt
- 1 cup skim milk
- 1 tablespoon butter, melted
- 1 egg, beaten
- 1 tablespoon cinnamon
- 1 tablespoon granulated sugar
- Place the 2 1/2 cups of flour, sugar, yeast and salt in the bowl of a food processor. Pulse once or twice to mix. Place the milk, butter and egg in a small bowl or glass measuring cup. With the motor running, pour the milk mixture into the flour until a soft, very sticky dough forms.
- Coat a large mixing bowl with nonstick spray. With floured hands, pulled the dough out of the food processor and transfer to the bowl. Cover tightly with plastic wrap. Let the dough rise one to two hours on the counter top, until it has doubled in size.
- Preheat oven to 375 degrees F. Coat two cookie sheets with nonstick spray. With the remaining 1/4 cup of flour, roll out the dough into a rectangle that measures 4 inches wide by 12 inches long. Coat the top of the dough with a thin layer of cooking spray. Sprinkle the cinnamon and one tablespoon of sugar over the dough. Roll the longer edge of the dough away from you to form a tight log. Cut the long into 18 even slices and transfer the rolls onto the cookie sheets, spaced 1 inch apart. Bake for 8 to 10 minutes, until the rolls puff but are still soft in the center.