Lighter Cinnamon Rolls for Bread Machine
Submitted by jasoncates
Lighter cinnamon rolls for the bread machine swap whole eggs for egg substitute and add cottage cheese for moisture, with whole wheat flour blended into the dough. Soft, swirled, and lighter on fat without sacrificing pillowy texture.
YIELD
1 batchPREP
30 minCOOK
1 hrsREADY
2 hrsLighter cinnamon rolls for the bread machine prove you can hit that pillowy, swirly texture without piling on butter and yolks. The dough leans on cottage cheese for moisture and tenderness, whole wheat flour for body and a touch of nuttiness, and liquid egg substitute to keep the fat down. The bread machine handles the kneading and first rise, which is the whole point of the recipe.
After the dough cycle, you take over with the rolling, sugar-and-cinnamon sprinkle, and tight jelly-roll. Pinching the seam closed before slicing keeps the spirals from unraveling in the oven. A 45-minute warm rise is what gives them that puffy, soft-cloud crumb. Skip it and the rolls bake up dense.
Pro Tips
- Roll the dough into a true rectangle and as thin as you can without tearing. Thin layers mean tighter swirls and more cinnamon in every bite.
- Sprinkle the sugar mixture all the way to the edges. The first and last spiral are usually the saddest if you skimp on coverage.
- Use unflavored dental floss to slice the rolls cleanly. A knife squashes the spirals.
- Pull rolls when the tops are just barely golden. Overbaking dries them out fast, especially with the lighter dough.
Variations
- Add a half cup of chopped pecans or walnuts to the cinnamon sugar for crunch.
- Stir a teaspoon of vanilla and a pinch of salt into the icing for a more developed glaze flavor.
- Swap the cinnamon sugar for cardamom and orange zest for a Scandinavian-style breakfast bun.
Ingredients
Directions
Make dough in bread machine.
Roll dough out to a 20×12 inch rectangle and brush with the Combine sugars and cinnamon and sprinkle evenly over the dough. Roll up dough, jelly-roll fashion, starting with the long edge. Pinch edges together and slice into 12 rolls. Place, cut side down, onto baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350℉ (180℃). Bake 15 to 20 minutes, being careful not to burn rolls. Remove from oven and drizzle with icing, if desired. To make icing, combine powdered sugar and milk and drizzle ½ to 1 teaspoon over each roll.
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