Light and Gooey Cinnamon Rolls

Guilt-Free Cinnamon Rolls

• 1 cup nonfat milk
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1 teaspoon table salt
• 1 tablespoon yeast, about 1 package
• 1.25 cups whole wheat flour, sifted, divided
• 1.25 cups all-purpose flour, sifted, divided
• 1/4 cup unpacked brown sugar
• 1/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon orange zest, grated
• 1/4 cup raisins or 1/4 cup dried cherries or 1/4 cup cranberries
• Optional icing ingredients: 1/2 cup powdered sugar, 1/2 Tbsp low fat milk, 1/4 tsp vanilla extract

The Directions

1. Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm.
2. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes.
3. Stir the yeast/water mixture into the milk mixture.
4. Transfer milk mixture to a large mixing bowl and beat in half the flour by hand or with an electric mixer.
5. Mix in enough remaining flour to make a soft dough (you may need a little less than 2.5 cups total)
6. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
7. Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
8. Lightly coat a 9-inch round baking pan with cooking spray.
9. Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle.
10. Spray the rolled out dough with cooking spray.
11. Stir together brown sugar, maple syrup, cinnamon, nutmeg and orange zest; brush over dough.
12. Sprinkle with raisins.
13. Roll up tightly, like a jelly roll.
14. Cut into 12 pieces.
15. Place buns cut-side up in baking pan.
16. Cover with plastic and let rise until doubled, about 1 hour.
17. Preheat oven to 350°F.
18. Bake buns until firm and nicely browned on top, 30 minutes.
19. Cool completely before serving.