Title: Wicked Cinnamon Rolls
Categories: Rolls, Cinnamon br
Yield: 7 Servings

---------------------------------FOR DOUGH---------------------------------
1 1/3 tb Active dry yeast
1 c Lukewarm skim milk
1/4 c Granulated sugar
1 1/2 c Plus 1 1/3 cups cake flour;
-divided plus more for
-kneading and rolling dough
2 Egg whites
1 ts Salt

--------------------------------FOR FILLING--------------------------------
1 c Brown sugar
2 tb Ground cinnamon

--------------------------------FOR EGG WASH--------------------------------
1 Egg white
1 tb Skim milk
Powdered sugar icing; (see
-recipe)

To prepare rolls: In a large bowl, mix yeast into lukewarm skim milk. Stir
gently 1 minute, then mix in granulated sugar, 1 1/2 cups flour and 2 egg
whites. Stir 100 strokes. Cover lightly with plastic wrap; let rise 30
minutes in a warm place.

Mix in salt and remaining 1 1/3 cups flour. Stir to mix well (dough will
pull away from bowl). With a little additional flour sprinkled on dough,
knead 5 minutes on a floured work surface.

Place in large greased bowl, and turn dough to grease top. Cover loosely;
let rise 40 minutes in a warm place. Sprinkle flour on counter top. Place
dough on top and sprinkle with flour to keep rolling pin from sticking.
Roll dough to a rectangle about 1/4-inch thick.

Sprinkle with brown sugar and cinnamon. Gently roll up dough
jellyroll-style. Slice sections 2 inches wide. To prepare egg wash: Let
rolls rise on cookie sheet 20 minutes. While they're rising, gently brush
with an egg white mixed with 1 tablespoon milk.

Bake in a preheated 375-degree oven 20 minutes until tops are light gold.
Remove immediately from sheet. Ice heavily with powdered sugar icing.
Yield: 7 big rolls.

Recipe from: "The Fat-Free Junkfood Cookbook: 100 Recipes of Guilt-Free
Decadence!" by J. Kevin Wolfe, a Cincinnati radio personality.
Posted to MC-Recipe Digest V1 #1016 by Cynthea on Jan 16,
1998