Cinnamon Roll Dessert
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pkg dry yeast (2.25 t)1 t. sugar1.4 c. warm water3 c. sifted cake flour, divided1/2 c. sugar1 t. salt1 c. warm low fat buttermilk1 large egg1 3/4 c. all purpose flour, divided1/2 c. raisinsCooking Spray3/4 c. packed brown sugar2 t. ground cinnamon4 t. unsweetened cocoa3 T. butter, melted and dividedGlaze: 1/2 c. powdered sugar2 T. 1/3 less fat cream cheese, softened1/2 t. vanilla extract2 t. fat free milk
To prepare roll, dissolve yeast and 1 t. granulated sugar in 1/4 cup warm water. Let yeast mixture stand 5 min.s Spoon cake flour into dry measuring cups ; level with a knife. Combint 2 c. cake flour, 1/2 c. sugar, and salt in a large bowl. Add warm buttermilk and egg; beat with a mixer at med-low speed for 30 seconds. Add yeast mixture, and beat 1 min. Add remaining 1 cup cakeflour, and beat for 1 minute. Lightly spoon all-purpose flour into dry measuring cups; level with knife. Stir in 1 cup all purpose flour to form a soft dough. Turn dough out on a floured surface. Sprinkle surface of dough with raisins,. Knead until smooth and elastic (8) mins. Add enough all-purpose flour 1T at a time to prevent dough from sticking to hands . Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 1 1/2 hours or until doubled. Gently press 2 fingers into dough. If indentation remains, dough has risen enough. Punch the doughdown . Divide into 3 pieces. Cover and let stand for 5 minutes. (dough will feel sticky).
Combine brown sugar, cinnamon and cocoa in a small bowl. Working with one portion of dough at a time. Cover remaining dough. Roll dough into a 16 x 6" rectangle on lightly floured surface. Brush surface with 1 T. melted butter and sprinkle with one third of brown sugar mixture. Roll up tightly starting with a long edge, pressinf firmly to eliminate air pockets.; Pinch seam and ends to seal. repeat procedure with remaining dough, butter and brown sugar. Braid the 3 rolls, pinching ends to seal. Place braid into a 9-inch springform pan coated with cooking spray, forming a ring. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350. Uncover dough and bake at 350 for 25 minutes. Lightly cover with foil; bake 20 min or until golden brown and loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack. Remove from pan; cool on wire rack. Place powdered sugar, cream cheese and vanilla in a mediuim bowl; beat with a mixer at low speed just until blended. Stir in fat free milk. Drizzle over bread Cool to room temp before serving. Cut into wedges (16 one inch)
Number of Servings: 16
Recipe submitted by SparkPeople user GRANNY2.
Combine brown sugar, cinnamon and cocoa in a small bowl. Working with one portion of dough at a time. Cover remaining dough. Roll dough into a 16 x 6" rectangle on lightly floured surface. Brush surface with 1 T. melted butter and sprinkle with one third of brown sugar mixture. Roll up tightly starting with a long edge, pressinf firmly to eliminate air pockets.; Pinch seam and ends to seal. repeat procedure with remaining dough, butter and brown sugar. Braid the 3 rolls, pinching ends to seal. Place braid into a 9-inch springform pan coated with cooking spray, forming a ring. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350. Uncover dough and bake at 350 for 25 minutes. Lightly cover with foil; bake 20 min or until golden brown and loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack. Remove from pan; cool on wire rack. Place powdered sugar, cream cheese and vanilla in a mediuim bowl; beat with a mixer at low speed just until blended. Stir in fat free milk. Drizzle over bread Cool to room temp before serving. Cut into wedges (16 one inch)
Number of Servings: 16
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 1.9 g
- Cholesterol: 16.9 mg
- Sodium: 181.8 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 0.9 g
- Protein: 4.1 g
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