Low Cholesterol Cinnamon Rolls Recipes

LOW FAT CINNAMON ROLLS

Steps:

• Place 1 cup fat free milk (110 degrees F/45 degrees C), 2 eggs (at room temp), 1/3 cup light spread (melted), 4 1/2 cups flour, 1/2 cup white sugar, and 2 1/2 teaspoons bread machine yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
• In a small bowl, combine 1/4 cup brown sugar and 2 1/2 tablespoons ground cinnamon.
• In another bowl, mix together 1/4 cup unsweetened applesauce and 2 teaspoons honey.
• Roll dough into a 16×21 inch rectangle.
• Spread dough with applesauce mixture and sprinkle evenly with sugar/cinnamon mixture.
• Roll up dough and cut into 16 rolls.
• Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
• Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes.
• While rolls are baking, beat together1/2 package fat free cream cheese, 3/4 cups confectioners' sugar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt.
• Spread frosting on warm rolls before serving.

LOW-CHOLESTEROL CINNAMON ROLLS

Steps:

• Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.
• Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve. Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.
• Add milk, honey, 3 tablespoons oil and salt to potato mixture. Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.
• Grease large bowl. Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.
• Grease large cookie sheet. Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides. Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
• Preheat oven to 350°F. Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

ZERO-GLUTEN CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place water in microwave and heat to 110 degrees F (43 degrees C). Combine with 1 tablespoon of sugar and yeast and set aside to proof for about 5 to 10 minutes. Mixture will bubble and start to foam.
• In a food processor, combine dry ingredients and pulse for 30 seconds until well blended.
• Once yeast is proofed, add in eggs, butter, milk, sugar, and vanilla. Mix briefly and slowly add flour mixture 1 cup at a time. Turn mixer up to medium-high and beat for 2 minutes. The dough will become less sticky as it is mixed.
• Cover a large cutting board or baking sheet with plastic wrap and dust with gluten-free flour blend. Make sure to tuck ends of plastic wrap under the edges of the board. Place dough on plastic wrap, dust with more gluten-free flour blend and cover again with plastic wrap. Roll out dough into a large rectangle and gently peel off top layer of plastic wrap.
• In a bowl, combine butter and almond butter. Microwave for about 30 seconds, until melted together. Spread mixture on top of dough. Evenly sprinkle the sugar, brown sugar, and cinnamon on top of butter mixture. To roll the dough, start with the smaller side and gently tuck and roll your dough; untuck one end of the plastic wrap and pull in the direction you are rolling your dough to assist in keeping the roll tight.
• Using a serrated knife, cut roll into 8 even slices.
• Place rolls cut-side down on a buttered pie plate or cast iron skillet. Cover and let sit for 15 minutes.
• Bake 25 minutes until golden brown.
• While rolls are baking, place frosting ingredients in a mixing bowl and beat on high until smooth for about 3 minutes.
• Drizzle rolls with frosting as soon as they come out of the oven and serve warm.

HEALTHIER HOMEMADE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously butter a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm almond milk, melted coconut oil, and sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 5 minutes.
• Add 4 cups (460 g) of whole wheat flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 350˚F (180˚C).
• In a small bowl combine the applesauce, brown sugar, and cinnamon, and stir to combine. Set aside.
• Remove the towel and add remaining whole wheat flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ¼-inch (½ cm) thick. Fix corners to make sure they are sharp and even.
• Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
• Gently roll the dough into a large log and slice it into 1-inch (2 cm) pieces.
• Place the cinnamon rolls in the greased cake pan, leaving some space between them, and bake for 30 minutes.
• While the cinnamon roll is baking, prepare the frosting. In a medium-size mixing bowl, whisk together the light cream cheese, coconut oil, vanilla extract, almond milk, and maple syrup, until smooth.
• Remove the cinnamon rolls from the oven and let cool in the pan for at least 15 minutes. Once cool, remove from pan and drizzle frosting over the rolls before serving.
• Enjoy!