Mayo Clinic Health Manager
Get free personalized health guidance for you and your family.
Get Started
About our e-newsletters
- Free e-newsletters
- Mayo Clinic expertise
- We do not share your e-mail address
Housecall, our weekly general-interest e-newsletter, keeps you up to date on a wide variety of health topics with timely, reliable, practical information, recipes, blogs, questions and answers with Mayo Clinic experts and more. Our biweekly topic-specific e-newsletters also include blogs, questions and answers with Mayo Clinic experts, and other useful information that will help you manage your health.
Housecall Archives
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: If 32 cinnamon rolls seem like too much, freeze the unbaked rolls until needed. You'll need a smaller baking pan if you bake less than the full batch of cinnamon rolls.
MAKES 32 ROLLS
Ingredients
1 cup fat-free milk
1/4 cup canola oil
1/3 cup sugar
1/4 teaspoon salt
2 packages dry yeast
1/4 cup warm water
1 egg
2 egg whites
3 cups all-purpose (plain) flour
2 1/2 cups whole-wheat (whole-meal) flour
2 tablespoons ground cinnamon
3/4 cup brown sugar
1/4 cup raisins
1/2 cup frozen apple juice concentrate, thawed
Directions
In a small saucepan, heat the milk until just below the boiling point. Don't boil. Stir in the oil, sugar and salt. Remove the milk mixture from the heat and cool until lukewarm.
In a small bowl, combine yeast and water. Stir and set aside for 5 minutes.
In a large bowl, beat the egg and egg whites using an electric mixer. Add in the yeast and milk mixture. Using a wooden spoon or a KitchenAid-style countertop mixer, mix in the flours, 1 cup at a time, until a soft dough forms.
Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until the dough is smooth and elastic, about 5 minutes. If using a countertop mixer, use a dough hook and follow the manufacturer's directions. Return the dough to the bowl and cover with plastic wrap. Let rise in a warm place until double in size, about 1 1/2 hours. Divide the dough in half and form into 2 balls. Cover with plastic and let sit for 10 more minutes.
In a small bowl, combine the cinnamon, brown sugar and raisins.
Spray an 11-by-14 baking sheet with cooking spray.
Using a rolling pin, roll each ball of dough into a 16-by-8-inch rectangle. Spray the dough with cooking spray. Sprinkle each rectangle with half of the cinnamon mixture. Starting at the long side, roll up each rectangle. Slice each roll into 16 pieces and place on the prepared baking sheet. Let rise until double in size, about 1 1/2 hours.
Preheat the oven to 350 F.
In a saucepan, heat the apple juice over medium heat. Cook until the juice is syrupy, about 5 to 7 minutes. Brush each roll with the apple juice. Bake until golden brown, about 15 minutes. Serve warm.
Nutritional Analysis
(per serving)| Serving size: 1 cinnamon roll | |||
| Calories | 130 | Cholesterol | 7 mg |
| Protein | 4 g | Sodium | 31 mg |
| Carbohydrate | 25 g | Fiber | 2 g |
| Total fat | 2 g | Potassium | 120 mg |
| Saturated fat | <1 g | Calcium | 23 mg |
| Monounsaturated fat | 1 g | ||
