On the eighth day of Christmas my foodie gave to me...

Eight Easy Cinnamon Rolls!

This easy bread machine recipe for lighter, higher fiber cinnamon rolls makes two cake pans filled with eight cinnamon rolls each. They rise in the refrigerator overnight and are ready to bake in the morning. You can either give them ready-to-rise, ready-to-bake, or ready-to-eat...it's your choice! The best part is this recipe makes one pan to keep and one pan to give. Everyone wins.

Easy & Light Cinnamon Rolls
Ingredients:
Dough
1 cup plus 2 tablespoons warm milk (105-110 degrees)
3 tablespoons canola oil
1 egg, lightly beaten
1/4 cup egg substitute
1/2 cup sugar
2 cups whole-wheat flour
2 cups unbleached white flour (add 1/4-1/3 cup more if dough seems too wet in the pan after the first 5 minutes of mixing in the bread machine)
1 teaspoon salt
4 teaspoons bread machine yeast (rapid rise)
Filling
1 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup good-tasting less fat margarine (like Take Control) or whipped butter
Icing
1/2 cup light cream cheese
2 tablespoons less fat margarine or whipped butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Directions:
1. Place dough ingredients in a 2-pound bread machine pan in the order recommended by manufacturer (usually in the order listed here). Set machine to "dough" cycle and press START.
2. When dough cycle is complete, roll dough out on lightly floured surface (with rolling pin) until it is about 21 inches long and 16 inches wide. It should be about 1/4" thick.
3. Combine brown sugar and cinnamon in a small bowl with a fork or whisk. Spread the margarine evenly over the top surface of the dough. Sprinkle the cinnamon mixture evenly over the margarine.
4. Working carefully from the 21-inch side, roll the dough down to the bottom edge. Cut the rolled dough into 16 slices (about 1 1/4-inch thick) and place slices (8 per pan) into two, 9-inch round cake pans that have been coated with canola cooking spray. Cover the pans with plastic wrap or foil and let them rise in the refrigerator overnight or at room temperature for an hour.
5. Bake in preheated 375-degree oven for about 15 minutes, or until the rolls are light brown on top and cooked throughout. While the rolls bake, beat the icing ingredients with an electric mixer until fluffy.
6. When the rolls come out of the oven, coat each generously with icing and serve!

Yield: 16 cinnamon rolls

WebMD WLC Advice: journal as 2 small muffins OR 3 pieces of pancake, waffle, French toast

Per roll: 370 calories, 7.5 g protein, 66 g carbohydrate, 8.5 g fat, 4.5 g saturated fat, 35 mg cholesterol, 3 g fiber, 330 mg sodium. Calories from fat: 21 percent.

~~Elaine

Related Topics: Top 10 Healthy Cooking Gadgets, Amish Wheat Bread Recipe

Technorati Tags: cinnamonrolls, recipes, breadmachine, holidaygifts, 12daysofchristmas

Image courtesy Elaine Magee