Can You Order Cinnamon Rolls at the Town Baker

Food, Cuisine, Ingredient, Recipe, Dish, Finger food, Baked goods, Dessert, Snack, Comfort food,

Angelo Caggiano

You can't beat the flavor of this American breakfast classic. It's gooey, chewy, and full of cinnamon sweetness. With this version, you get less fat and more fiber.

Yields: 1 serving

Total Time: 3 hours 9 mins

SWEET DOUGH:

1 package quick-rising yeast

1/2 c. warm water (about 110°F)

1 tsp. sugar

1/4 c. sugar

3 1/2 c. all-purpose flour

1/4 c. whole-wheat flour

1 tsp. salt

1 egg

1 egg white

1/2 c. 1% low-fat milk, warmed (about 110°F)

2 tbsp. canola oil

1 tsp. vanilla

GLAZE:

1 c. reduced-calorie syrup

3/4 c. packed light brown sugar

1 tbsp. unsalted butter or margarine

4 tbsp. chopped toasted pecans

PECAN FILLING:

1/2 c. chopped toasted pecans

1/2 c. raisins

1/2 c. packed light brown sugar

2 tsp. ground cinnamon

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To make the sweet dough: In a small bowl, combine the yeast, water, and 1 teaspoon of the sugar. Set aside for 5 to 10 minutes, or until the mixture is foamy.
In a large bowl, combine the all-purpose flour, whole-wheat flour, salt, and the remaining 1/4 cup sugar. Mix well. Add the yeast mixture and stir until combined.
In a small bowl, combine the egg, egg white, milk, oil, and vanilla. Mix well. Add to the flour mixture and stir until well-combined.
Using a wooden spoon, beat for 5 to 7 minutes, or until the dough is smooth and elastic. (The dough will be sticky.) Transfer to a floured surface and knead for 10 minutes.
Coat a large bowl with no-stick spray. Add the dough and turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
To make the glaze: Coat two 13" x 9" baking dishes with no-stick spray.
In a small saucepan, combine the syrup, brown sugar, and butter or margarine. Cook over medium heat for 1 to 2 minutes, or until the sugar is dissolved. Divide the glaze between the prepared baking dishes and spread to coat the bottom. Sprinkle each dish with 2 tablespoons of the pecans.
To make the pecan filling: In a small bowl, stir together the pecans, raisins, brown sugar, and cinnamon.
Punch down the dough and turn it out onto a lightly floured surface. Roll into an 18" x 12" rectangle. Sprinkle the filling evenly over the dough, leaving a 1/4" border on all sides. Starting at the long side closest to you, tightly roll the dough to form a long cylinder. Pinch the seam together to seal. Cut into 12 equal-size rolls.
Arrange 6 rolls, cut side up and evenly spaced, in each of the baking dishes. Lightly press down on the rolls. Cover with plastic wrap and let rise in a warm, draft-free place for 50 minutes, or until almost doubled in size. Remove the plastic wrap.
Preheat the oven to 375°F. Line 2 baking sheets with parchment or foil.
Bake the rolls in the baking dishes for 20 minutes,

To boost the calcium in this dish, add 3 tablespoons skim milk powder to the dry ingredients before adding the yeast mixture. Unbaked rolls can be prepared 1 day in advance and refrigerated overnight. Or bake the cinnamon rolls, let cool completely in the baking dishes, then wrap the dishes tightly in foil. Freeze for up to 2 weeks. Leave the rolls covered and bake frozen at 375°F for 15 minutes, or until heated through. To save yourself some effort, use a heavy-duty standing mixer to prepare the dough. Combine the dry ingredients in a large mixer bowl using the paddle attachment. Beat in the yeast mixture, then the wet ingredients. Increase the speed to medium and beat for 5 to 7 minutes, or until the dough is smooth and elastic. Transfer to a floured work surface and knead by hand for 2 minutes. For very speedy preparation, replace the sweet dough with store-bought low-fat crescent-roll dough .

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Can You Order Cinnamon Rolls at the Town Baker

Source: https://www.prevention.com/food-nutrition/recipes/a20524880/pecan-cinnamon-rolls/