Ingredients Jump to Instructions ↓


  2. 4 teaspoon yeast

  3. 1 cup milk, skim, lukewarm

  4. 1/4 cup sugar

  5. 1 1/2 cup pastry flour

  6. 2 each egg whites

  7. 1 teaspoon salt

  8. 1 1/3 cup flour --

  9. WICKED cinnamon ROLLS --

  10. 1 each ultralight pastry dough (see recipe above)

  11. 1 cup brown sugar, or more to taste

  12. 2 tablespoon cinnamon, ground, or more to taste

  13. 1 each egg white, lightly beaten

  14. 1 tablespoon milk, skim

  15. 1 each frosting that moves like a sloth (see recipe below) --


  17. 1 1/3 cup powdered sugar

  18. 2 tablespoon milk, skim

  19. 1 teaspoon vanilla extract

  20. 100 strokes. Let rise for 30 minutes. Mix in the salt & remaining flour. Stir until well mixed. (The dough will start pulling away from the sides of the bowl.) With a little additional flour sprinkled on the dough, knead for 5 minutes. Let rise for 40 minutes. The dough is now ready to be used. (Don't try this recipe in a Bread Machine! It doesn't work!) WICKED cinnamon ROLLS: Preheat oven to

  21. 375 degrees. Make the Ultralight Pastry Dough through the second rise. Sprinkle flour onto a work surface. Place the dough on top. Sprinkle enough flour on the dough to keep it from sticking to your rolling pin. Roll the dough flat, into a rectangular shape about 1/4 inch thick. Let rest while thoroughly mixing the brown sugar & cinnamon. Sprinkle the sugar mixture evenly over the pastry dough leaving a

  22. 1 inch edge along the long side away from you. Gently roll dough into a log from the long side near you, to the long side with no sugar mixture. Slice into sections

  23. 2 inches thick. Place on a non-stick rimmed cookie sheet. (The more brown sugar you use the more it oozes out the bottom of the rolls.) Whisk together the egg white & skim milk. Brush the rolls with the milk mixture. Let rise in a warm draft free place for 20 minutes. Bake for 20 minutes, or until the tops of the rolls are light golden brown. Remove immediately from the pan. Ice heavily. You can also freeze the rolls before baking. Place the unbaked rolls in a foil lasagne pan, let rise

  24. 20 minutes, cover tightly with foil lid, place in freezer. They can then be baked straight from the freezer. When ready to bake, remove lid & bake in preheated

  25. 375 degree oven for 25 minutes. THE FROSTING THAT MOVES LIKE A SLOTH: Pour sugar into a small bowl. Heat milk slightly in the microwave. Mix the milk into the sugar, stirring until smooth. Add the vanilla; stir until well blended. Spoon onto cinnamon rolls or muffins. The whole batch of frosting is fat free. Variation: Cold lemon juice can be used in place of the milk for a more tangy frosting.


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