Title: Low-Fat Cinnamon Rolls
Categories: Breads
Yield: 18 Servings

2 1/2 c Flour, up to 3 cups
1/4 c Sugar
1 pk Yeast, rapid rise
2 tb Nonfat dry milk
3/4 ts Salt
3/4 c Warm water, 120-130 degreesF
6 oz Pear baby food
3 lg Egg whites
1 1/2 c Whole wheat flour
2 tb Honey
1/3 c Packed brown sugar
1 tb Cinnamon
3/4 c Raisins

Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir in
water & baby food. Stir in egg whites, whole wheat flour & enough remaining
all purpose flour to make a soft dough. On a lightly floured surface, knead
until smooth & elastic, about 4-6 minutes. Cover; let rest on floured
surface 10 minutes.

Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle evenly with
brown sugar, cinnamon & raisins. Beginning at long end, roll up tightly;
pinch seams to seal. Cut into 12 equal pieces. Place, cut sides up, in a
greased 13 x 9 baking pan. Cover & let rise in a warm, draft-free place
until doubled in size, about 30-45 minutes.

Bake at 375F for 25-30 minutes or until done. Remove from pan; cool on wire
rack. Drizzle with icing if desired.

Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp
vanilla extract. Mix until smooth.

Per roll: 153 cal, .4 g fat (2.4%), 0 mg chol, 65 mg sod

NOTES : I used a combination of raisins & craisins for the filling. Also
substituted almond extract in the icing.
Recipe by: American Dietetic Association Posted to Kitmailbox Digest by
JusNeedlin@aol.com on Mar 5, 1997