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Low-Fat Cinnamon Rolls
| Ingredients | |||
| --- | Dough | --- | |
| 1/2 | cup | water, (70 to 80 degrees) | |
| 1 | each | pear baby food, (4 oz jar) | |
| 2 | each | egg whites | |
| 1/2 | teaspoon | salt | |
| 2 | cup | bread flour | |
| 1 | cup | whole-wheat flour | |
| 3 | tablespoon | sugar | |
| 1 | tablespoon | milk, nonfat, dry powder | |
| 2 | teaspoon | bread machine yeast | |
| --- | Filling | --- | |
| 1 | tablespoon | honey | |
| 1/4 | cup | brown sugar, packed | |
| 2 | teaspoon | cinnamon, ground | |
| 1/2 | cup | raisins | |
| --- | Icing | --- | |
| 1/2 | cup | powdered sugar (sift before measuring) | |
| 1-2 | teaspoon | milk | |
| 1/4 | teaspoon | vanilla | |
Directions: | |||
| Measure all dough ingredients into bread machine pan in the order suggested by the manufacturer, adding baby food with liquids. Process in dough/manual cycle. When cycle is complete, remove dough from machine and place on lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Using a rolling pin, shape dough into a 14x10 inch rectangle. To prepare filling: Brush honey on dough. Evenly sprinkle with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. Cut into 8 equal pieces. Place, cut sides up, in greased 9 inch round cake pan or 7x11 inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Preheat oven to 375 degrees. Bake rolls for 25 to 30 minutes or until done. Remove from pan; let cool on wire rack. To make icing: In small bowl, combine powdered sugar, milk and vanilla. Stir until smooth. Drizzle on rolls. | |||
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