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completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes. Place the filling ingredients
in a small bowl and stir with a whisk until well blended; reserve. Lightly coat 2 ten-inch (25 cm) round/2 nine-inch (22 cm) round/1 ten-inch (25 cm) round
cake pan(s) with cooking spray and reserve.
Roll the dough out into rectangles 12 inches (30 cm) wide and
1
⁄2-inch (1 cm) thick. Brush each rectangle with melted butter to within one inch of one long
side and to the ends of the other 3 sides, and sprinkle evenly with sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch
along long side to seal. Cut with a serrated knife into 12/9/12 equal portions. Arrange in prepared pans, cover with plastic wrap, and let rise 35 to 40
minutes. Preheat oven to 350°F (180°C).
Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.
Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade, or with a hand
mixer).
Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.
Cream Cheese Frosting
Ingredients
24 cinnamon swirl rolls 18 cinnamon swirl rolls 12 cinnamon swirl rolls
Lowfat cream cheese 4 ounces (112 g) 3 ounces (84 g) 2 ounces (56 g)
Unsalted butter, at room temperature
1
⁄4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)
Vanilla extract 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
1
⁄2 teaspoon (2 ml)
Powdered sugar, sifted 1
1
⁄2 cups (375 ml) 1
1
⁄8 cups (275 ml)
3
⁄4 cup (175 ml)
Lowfat milk 1 tablespoon (15 ml) 2
1
⁄4 teaspoons (11 ml) 1
1
⁄2 teaspoons (7 ml)
Nutritional information per serving (one roll):
Calories 239 (31% from fat) • carb. 37g • pro. 4g • fat 8g • sat. fat 5g • chol. 43mg • sod. 138mg • calc. 36mg • fiber 1g
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