Rise-and-Shine Cinnamon Rolls Recipe

Rise-and-Shine Cinnamon Rolls

Makes 16 rolls

30 minutes or fewer

Using yeast as well as baking powder gives these sweet glazed pinwheels a touch of yeasty flavor—without the hour-plus rising time usually required for breakfast breads.

Cinnamon Rolls

¾ cup low-fat milk
2 tsp. yeast
1 ½ cups all-purpose flour, plus more for dusting
½ cup whole-wheat flour
¼ cup sugar
1 Tbs. baking powder
1 ½ tsp. ground cinnamon, divided
¼ tsp. salt
4 Tbs. (½ stick) unsalted butter, cut into small pieces
¼ cup brown sugar

Glaze

1 ½ cups confectioners’ sugar
3 Tbs. lemon juice

To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in saucepan over medium heat until warm to the touch. Remove from heat, and sprinkle with yeast. Set aside.
Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12×6-inch rectangle.
Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15 to 18 minutes, or until rolls begin to brown.
To make Glaze: Whisk together confectioners’ sugar and lemon juice. Glaze will be very thick. Brush glaze on cinnamon rolls right when they come out of the oven. Serve warm.

March 2007