Dear Jeanne: My family loves these cinnamon rolls. I want to reduce the fat and calories without too much change in taste. Can you do that? — Marge Chesterfield, Chicago
Dear Marge: Thank you for sending me your recipe for cinnamon rolls. I am sure that you will be pleased with my revision. This is another case of "Why add so much butter in the first place?" It's not necessary for the taste or texture of these delicious breakfast treats.
CINNAMON ROLLS
2 packages yeast
1/2 cup warm water
1/2 cup sugar
1 stick butter
1 cup milk
2 eggs
1 1/2 teaspoons salt
5 to 6 cups flour
Filling:
1/2 cup butter
1 cup light-brown sugar
3 tablespoons ground cinnamon
Icing:
1/4 cup butter
2 cups sifted powdered sugar
1 teaspoon vanilla
2 to 3 tablespoons milk
Dissolve the yeast in the warm water. Add a spoonful of the sugar. Melt the butter in the milk. Add the eggs, the remaining sugar and the salt. Add the flour 1 cup at a time until the dough is not sticky. Knead for 5 minutes. Cover and let rise for 1 to 2 hours, until doubled. Roll the dough out into two rectangles. Spread half of the butter for the filling on each rectangle, and then spread the brown sugar and cinnamon on top. Roll up and cut into rolls. Put in a pan and let rise until doubled again about an hour. Bake at 350 F for about 30 minutes. Cool a few minutes, then spread icing over top. Makes 18 rolls.
LOW-FAT CINNAMON ROLLS
2 packages active dry yeast
1/2 cup warm water (110 degrees)
1/2 cup sugar
1 cup nonfat milk
2 tablespoons butter
1 teaspoon salt
2 eggs, beaten
6 cups flour
Filling:
3/4 cup brown sugar
2 tablespoons cinnamon
Icing:
2 cups powdered sugar
3 to 4 tablespoons nonfat milk
1 teaspoon vanilla extract
1. In a small bowl, dissolve the yeast in the warm water, and add a spoonful of the sugar (to feed the yeast). This ensures that your yeast is good, thus the term "proofing" is used. The yeast should bubble up in a few minutes. Water that is too hot will kill it, and water that is not warm enough will not activate it. You should be able to put your little finger in the water and have it feel comfortably hot.
2. Put the milk and butter in a small saucepan or microwave-proof bowl and heat until the butter is melted. Transfer to a large bowl, and add the remaining sugar, the salt, the eggs and the yeast mixture. Add the flour 1 cup at a time until you have a soft dough. Turn the dough out onto a lightly floured board and knead for about 5 minutes, until it's smooth and elastic. Place in a large bowl that you have coated with nonstick spray. Spray the top of the dough, then cover with plastic wrap and put in a warm place to rise. Let rise until doubled in size, about 1 to 2 hours.
3. Turn risen dough out onto a lightly floured surface and cut into two pieces. Roll each piece into a rectangle about 8 inches by 10 inches. Divide the brown sugar and cinnamon between them, and spread evenly on the dough. Roll up, starting with the 10-inch side. Cut the roll into 9 pieces. Place in an 8-by-8-inch pan that has been sprayed with nonstick cooking spray. Repeat with the second roll. Cover with plastic wrap and let rise for another 45 minutes to an hour, or until doubled in size. Bake at 350 F for about 30 minutes, until golden brown.
4. Remove from the oven and let cool for a few minutes. In a small bowl, combine the powdered sugar, milk and vanilla until you get a creamy consistency. Spread over the rolls. Enjoy! Makes 18 rolls.
Each roll contains approximately: Original Recipe: 390 calories; 14 gm fat; 57 mg cholesterol; 326 mg sodium; 60 gm carbohydrates; 6 gm protein; 2 gm fiber. Revised Recipe: 277 calories; 2 gm fat; 25 mg cholesterol; 150 mg sodium; 58 gm carbohydrates; 6 gm protein; 2 gm fiber.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, $27.95). Send your recipe for revision to: Cook It Light, (Deseret News), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (60 cents), self-addressed envelope. © King Features Syndicate Inc.