almost everyone would love to be the recipient of these tender treats,
with their buttery cinnamon filling, many of us would steer clear
of our desire to keep fat grams to a minimum. You don't have to worry
more, our recipe is low in fat and still delicious. Show this holiday
to family and friends that you care by sharing a batch of
low fat cinnamon buns.
2 pkg active dry yeast
cup warm water
warm skim milk
cups all-purpose flour,
white mixed with 1
sugar mixed with
1 tsp cinnamon
- Sprinkle yeast ower water
in large bowl of electric mixer and add 1 tbsp sugar. Let stand on warm
place until yeast is foamy (about 5-7 min.).
in remaining sugar,
milk and salt. Add 3 cups of the sifted flour and mix to blend until
(for about 5 minutes).
whole egg with the
fork and add to the dough. Mix to combine.
in remaining flour
and knead with dough hook for about 12 minutes, until smooth.
dough in a greased
bowl, cover with plastic wrap and a towel and let rise in a warm place
about 1-1/2, until it doubles in bulk. Punch dough down, cover with
bowl and let rest another 10 minutes.
dough out on lightly
floured surface into a 14x18 inch rectangle. Spread evenly with butter
and sprinlke with cinnamon sugar. Sprinkle evenly with raisins or
and roll in jelly-roll fashion starting from an 18-inch side. Moisten
edge and pinch to seal.
a 19x13-inch baking
pan with cooking spray. Cut roll into 16 equal pieces and arrange
cut side down, in a well sprayed baking pan.
lightly with plastic
wrap and let rise until doubled in bulk, about 50-55 minutes.
owen to 375 degrees
F (190º C)
egg white lightly
over rolls and bake until lightly browned, for about 25 to 30 minutes.
Makes 16 servings.
can be prepared completely ahead of time. To make ahead of time,
buns and arrange in baking pan. Cover with plastic wrap and refrigerate
overnight. The buns will slowly rise over the next 10 hours. Before
ready to bake, bring them to room temperature, remove wrap, preheat
and brush buns with egg white lightly and bake.
|Did You Know?
(Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree
belonging to the family Lauraceae, native to Sri Lanka, or the spice
obtained from the tree's bark. It is often confused with other similar
species and the similar spices derived from them, such as Cassia and
Cinnamomum burmannii, which are often called cinnamon too.
The name cinnamon comes from Greek kinnámo-mon, itself
ultimately from Phoenician. The botanical name for the spice—Cinnamomum
zeylanicum—is derived from Sri Lanka's former name, Ceylon.
In many other, particularly European, languages it has a name akin to
French cannelle, diminutive of canne (reed, cane) from its tube-like
Cinnamon has been known from remote antiquity; the first mention of a
particular spice in the Old Testament is of cinnamon where Moses is
commanded to use both sweet cinnamon and cassia in the holy anointing
oil; in Proverbs, where the lover's bed is perfumed with myrrh, aloe
and cinnamon; and in Song of Solomon, a song describing the beauty of
his beloved, cinnamon scents her garments like the smell of Lebanon.
Cinnamon was so highly prized among ancient nations that it was
regarded as a gift fit for monarchs and even for a god: a fine
inscription records the gift of cinnamon and cassia to the temple of
Apollo at Miletus. Though its source was kept mysterious in the
Mediterranean world for centuries by the middlemen who handled the
spice trade, to protect their monopoly as suppliers, cinnamon is native
to Sri Lanka. It was imported to Egypt as early as 2000 BC, but those
who report that it had come from China confuse it with cassia. It is
also alluded to by Herodotus and other classical writers. It was too
expensive to be commonly used on funeral pyres in Rome, but the Emperor
Nero is said to have burned a year's worth of the city's supply at the
funeral for his wife Poppaea Sabina in 65 AD.
Before the foundation of Cairo, Alexandria was the Mediterranean
shipping port of cinnamon.