Cinnamon Rolls
- 14 Servings
- 180 Calories per Serving
Ingredient List
Rolls
- 1 package fast-acting yeast
- 2 1/2 cups all-purpose flour
- 1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
- 3 tablespoons granulated sugar
- 4 tablespoons cold butter
- 1/2 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/4 cup chopped nuts, if desired
- 2 teaspoons ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
Preparation
- Combine yeast and 2 cups of the flour in large bowl with a spatula.
- In a 1-quart saucepan, combine yoghurt, granulated sugar, 2 tablespoons of the cold butter, and salt. Heat over low heat, stirring occasionally, just until it reaches 125°F. Remove from heat.
- Add the warm yoghurt mixture to the mixing bowl with the flour-yeast mixture and blend on low speed with electric mixer about 1 minute, scraping bowl occasionally. Stir in enough remaining flour until dough is easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and cover with a towel. Allow to rise 10 minutes.
- In the meantime, melt the remaining 2 tablespoons butter and set aside. Combine brown sugar, nuts and cinnamon in a small bowl. Stir well to combine and set aside.
- Roll out dough on a lightly floured surface into a 12x15-inch rectangle. Brush evenly with the some of the melted butter (reserve a little to brush the tops of the rolls with). Evenly sprinkle some of the cinnamon sugar mixture over dough (reserving a little of the mixture to sprinkle on the rolls once in the pan).
- Roll dough like a jelly roll, beginning with 15-inch side. Slice into 14 rolls and place into a greased round pan, or place rolls into greased mini heart-shaped pans, placing one per 3½-inch pan. Brush tops with remaining butter and sprinkle with remaining sugar mixture. Cover and let rise until doubled in size, about 1 hour. (Note: Dough can be covered with plastic wrap and refrigerated to bake the next day. Remove from refrigerator, removing plastic wrap, and place in oven.)
- Bake at 375°F for about 15 minutes or until golden. Allow to cool slightly.
- To make the glaze: Combine powdered sugar and milk in a small bowl, mixing well. Drizzle over the top of the warm cinnamon rolls. Serve rolls warm or at room temperature.
Tips
- Feel free to use Mountain High™ Plain Low Fat Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.
Nutrition Information
Nutrition Information (Amount per serving)
Total Fat 4g 6%, Saturated Fat 2 1/2g 12%, Cholesterol 10mg 4%, Sodium 130mg 5%, Potassium 80mg 2%, Total Carbohydrate 34g 11%, Dietary Fiber 1g 4%, Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 6%, Vitamin D 0%, Vitamin E 0%, Thiamin 15%, Riboflavin 8%, Niacin 8%, Vitamin B6 0%, Folic Acid 10%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 2%, Magnesium 0%, Zinc 0%, Selenium 10%, Copper 2%, Manganese 10%
Nutrition Other (Amount per serving)
Calories 180, Calories from Fat 35, Trans Fat 0g, Monounsaturated Fat 1g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 15g, Protein 3g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2, Starch 1, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp
