Healthy Cinnamon rolls?

Mmmm, you bet! It is possible to have some of your favorite things and make them "healthier" choices. You can make them better and still keep the great taste. I love cinnamon rolls and have two or three different recipes. They are different levels of work and levels of fat/sugar/calories. This recipe is healthy and is the middle ground of work. It does take time, but it isn't hard.

The main reason I am posting this recipe today is because it is on the menu for breakfast next week. I am doing the first week of meals in Dana Thornock's Lean and Free 2000 Plus Cookbook (see link on right sidebar). I know I will not have time to get up and cook them in the morning, but they freeze wonderfully! This recipe made 30 rolls and I can freeze them and pull them out one or two at a time and warm them in the microwave for a super quick breakfast.

Super Cinnamon Rolls

* 1 12 oz. can evaporated milk, nonfat

* 1 1/2 cups water, warm
* 1 1/2 tablespoons yeast
* 1/2 cup "good" oil (see end of post)
* 1 tablespoon lemon juice
* 3/4 cup honey (or 1/3 cup apple-juice concentrate and 1/3 cup pineapple juice concentrate for a diabetic friendlier version)
* 1 egg white
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 8 cups wheat flour (I used 5 cups wheat and 2 1/2 cups white all-purpose flour)
* 2-3 tablespoons butter, melted
* cinnamon

* brown sugar

* whatever else you may want to add to the filling (raisins, diced apples, etc.)

1. Warm the milk and add the warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. (If you want light rolls, make sure the dough is soft and not stiff. The flour is the ingredients that determines the dough texture.)

2. Knead the dough for 10 minutes and let it relax for 15 minutes.

One lump of dough looks pretty much like every other lump of dough. :)

3. Take half of the dough and roll it out with a rolling pin to 1/4 to 1/2 inch thickness. Brush the surface lightly with melted butter and sprinkle with cinnamon and a thin amount of brown sugar. (sprinkle with any other additions you like.)
4. Roll up the dough like a jelly roll and cut into 1" slices. I use dental floss; you can also use string. Put them on a nonstick cookie sheet and allow them to rise until they are double.
5. Bake at 350 degrees for 20 minutes or until lightly brown. Remove and eat as is, or frost lightly with powdered sugar and water. (You really don't need to frost them because they are so yummy!)

***Tip: For faster raising, place in the oven set at 150 degrees for 15 minutes and then bake.***

Dana's Cookbook, pg 161. 218 calories, 5 grams fat--can you imagine what the ones you buy at the store are?!?

Dana's Definition of "good" oils (pg. 279-80)--Your best bet is to look for the words "expeller-pressed" or "crude" on the label to ensure the most natural, unrefined type of oil you can buy. These oils should be refrigerated. [They] do not store well for long periods of time. For long-term storage, I buy partially hydrogenated corn oils. The Best Expeller-Pressed oils to purchase:

1. Olive oil

2. peanut oil

3. safflower oil

4. sunflower oil

5. corn oil

6. soybean oil