Sunday, 23 January 2011

Skinny Cinnamon scrolls and Cheesymite scrolls


I love the smell of fresh baked bread in the morning. This morning the weather was so yucky that we all just wanted to stay home. And as usual, whenever I got free times..I love spending it in the kitchen.
I've been craving for cinnamon scrolls for a while..and this morning was a perfect time to make them! The recipe was adapted from my-tartelette blog and I have altered it to healthier and diabetic friendly version. You also probably notice that there was no icing in my photo, and yes... I had to skip the best part..the yummy cream cheese icing :(

You can find the original recipe here: Cinnabon

Here is my version of Skinny Cinnamon Scrolls:

Makes 12 rolls

For the basic dough:
1 pkg. active dry yeast (1/4 oz. size or 2 1/4 tsp.)
1 cup warm skim milk (105º to 110º F.)
1/4 cup granulated sugar
1/3 cup /75gr canola spread or low fat margarine, melted and slightly cooled
1 tsp salt
2 eggs
4 cups all-purpose flour (for a even healthier version, 3 cups all-purpose flour + 1 cup wholemeal flour)

For the filling:
1/2 cup packed brown sugar or Chelsea low GI cane sugar.
1/2 cup Splenda
2 1/2 tablespoons ground cinnamon
1/4 cup low fat margarine at room temperature

For the icing (optional):
1/4 cup unsalted butter at room temperature
1/4 cup (2 oz.) cream cheese at room temperature
1 1/2 cups powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract

Prepare the dough:
  • Dissolve the yeast in the warm milk in a large bowl.
  • Mix together the sugar, butter, salt & eggs. Add flour and milk and mix well
  • Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.
  • Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
  • Preheat oven to 400º F/200 C and position a rack in the middle.

Prepare the filling:
  • combine the sugars and cinnamon in a bowl. 
  • Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon-sugar evenly over the surface.


Form the rolls:
  • Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
  • Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. 
  • Let the rolls rise again until doubled in size (about 30 min.). 
  • Bake for 10 minutes, or until golden on top.

     

    You can also make cheesymite scrolls from this basic bread dough. My oldest son is a very fussy eater, but he loves cheese and marmite scrolls. I used to buy them from Baker's Delight, but they are so pricey. Now that we make our own, we can save a lot of money.


    To make this scroll, use the above basic bread dough recipe and change the filling to:
    1/4 cup unsalted butter at room temperature
    1/4 cup of marmite or Vegemite
    1/2 cup of grated chesse

    To prepare the filling:
    • Mix butter with marmite/vegemite. 
    • Spread mixture evenly over the surface of the dough, and then sprinkle grated cheese evenly over the surface.
    Follow the rest of instructions as directed above.
    I like to sprinkle more grated cheese on top of the rolls. Let the rolls rise again until doubled in size (about 30 min.). Bake for 10 minutes, or until golden on top.

    They also freeze well so you don't have to use them up at once.

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