I found these in The Best of Cooking Light. I love cinnamon. It's one of my favorite spices/flavors. I was in the mood for some cinnamon rolls and these looked delicious. The name, Triple Play, refers to the recipe using three different kinds of sugar -- granulated in the dough, brown in the filling and powdered in the glaze. I think they turned out pretty yummy and gave us breakfasts for some time! We froze about half of them to use later. After defrosting over night, warming up in the microwave for about 15 seconds and then adding fresh glaze on the warm rolls you'd never know they weren't freshly baked.
Triple Play Cinnamon Rolls
Adapted from The Best of Cooking Light
Makes 20 rolls
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup warm 1% low-fat milk (100° to 110°)
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour, divided
3/4 cup raisins
2/3 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted
1 cup powdered sugar
2 tablespoons 1% low-fat milk
1/2 teaspoon vanilla extract
- To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).
- Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
- Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
- To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.
- Unwrap roll, and cut into 20 (1/2-inch) slices. Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray. Cover and let rise in a warm place (85°) free from drafts, 1 hour and 15 minutes or until doubled in size.
- Preheat oven to 350°. Uncover dough. Bake at 350° for 20 minutes or until rolls are golden brown.
- To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stirring well with a whisk. Drizzle glaze over warm rolls.
WW Points (per roll): 4