These sticky-sweet, cinnamon-y rolls are surprisingly low in fat -- only 3.5g each. For that reason, they're best eaten the day they're made; they tend to get a bit hard by the second day.

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INGREDIENTS

1 cup milk
1 cup milk
2 tablespoons Vegetable oil
2 teaspoons Vanilla extract
1/4 teaspoons almond extract
2 tablespoons Granulated sugar
1/4 cup potato flour
1 1/4 teaspoon salt
2 teaspoons yeast
3 cups flour

Servings

INSTRUCTIONS

Dough

1 cup (8 ounces) milk

1/4 cup (2 ounces) water

2 tablespoons (7/8 ounce) vegetable oil

2 teaspoons vanilla extract

1/4 teaspoon almond extract

2 tablespoons (7/8 ounce) granulated sugar

1/4 cup (1 5/8 ounces) potato flour*

1 1/4 teaspoons salt

2 teaspoons instant yeast*

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour

Filling

1/2 cup (3 1/4 ounces) brown sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Glaze

1/2 cup (3 1/2 ounces) granulated sugar

1/2 teaspoon cinnamon

3 tablespoons (1 1/2 ounces) milk

Manual/Mixer Method: In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it'll be puffy, if not doubled in bulk.

Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be smooth, though still a bit sticky. Allow the machine to complete its cycle.

Transfer the dough to a lightly oiled work surface, and shape it into a 12 x 8-inch rectangle. Combine the filling ingredients, and pat them gently onto the dough. Fold over the two short edges of the dough about half an inch (so the filling doesn't fall out while you're rolling it up) and, beginning with a long edge, roll the dough into a log. Don't roll too tightly, or the cinnamon rolls will "peak" and their insides bulge out while they're baking. For nice, flat rolls, use an easy hand. Cut the log into 12 slices, and lay the slices, cut sides down, into a lightly greased 9 x 13-inch or 12-inch round pan. Make sure the rim of either pan is at least 1 inch high, as the glaze will bubble. Cover the pans with lightly greased plastic wrap or a dough-rising cover, and allow the rolls to rise for about 1 1/2 hours at room temperature, or until they're puffy but not necessarily doubled in bulk.

Bake the rolls in a preheated 375°F oven for 15 minutes. While they're baking, mix together the glaze ingredients. After 15 minutes, drizzle the glaze over the rolls, return them to the oven, and bake for an additional 5 to 10 minutes, or until the rolls are golden brown and the glaze is bubbly. Remove the rolls from the oven, and immediately turn them out onto a piece of parchment paper, or onto a serving plate, scraping any glaze out of the bottom of the pan and spreading it on the rolls. You have to do this right away; if you wait, the glaze will harden and you won't be able to get the rolls out of the pan. Allow the rolls to cool a bit before serving. Yield: 12 rolls.

NOTES

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Cinnamon Rolls

1 cup milk 
1 cup milk 
2 tablespoons Vegetable oil 
2 teaspoons Vanilla extract 
1/4 teaspoons almond extract 
2 tablespoons Granulated sugar 
1/4 cup potato flour 
1 1/4 teaspoon salt 
2 teaspoons yeast 
3 cups flour

Dough
1 cup (8 ounces) milk
1/4 cup (2 ounces) water
2 tablespoons (7/8 ounce) vegetable oil
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 tablespoons (7/8 ounce) granulated sugar
1/4 cup (1 5/8 ounces) potato flour*
1 1/4 teaspoons salt
2 teaspoons instant yeast*
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour

Filling
1/2 cup (3 1/4 ounces) brown sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Glaze
1/2 cup (3 1/2 ounces) granulated sugar
1/2 teaspoon cinnamon
3 tablespoons (1 1/2 ounces) milk

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 12 Servings

Calories: 170
Calories from Fat: 19 (11%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0.8mg		0 %
Sodium 6.1mg		0 %
Potassium 86.1mg		2 %
Total Carbohydrate 32.1g		9 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 30.7g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 170

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