Whole Wheat Cinnamon Rolls

I was in a fall baking mood yesterday, so I decided to make Whole Wheat Cinnamon Rolls. I used a recipe from the June 2007 issue of Cooking Light. The rolls were good but not a traditional cinnamon roll. I served them with our pot roast dinner since they were more bread like. The whole wheat flour gives them a "healthier taste." The rolls are not a very sweet roll either. If I made them again, I would add more filling and probably do a cream cheese icing.

Whole Wheat Cinnamon Rolls
Source: Cooking Light

Dough:
1 1/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
Cooking spray

Filling:
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup raisins

Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk

To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.

To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

Yield: 16 servings (serving size: 1 roll)