Low-Fat Cinnamon Rolls

Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir in water & baby food. Stir in egg whites, whole wheat flour & enough remaining all purpose flour to make a soft dough. On a lightly floured surface, knead until smooth & elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle evenly with brown sugar, cinnamon & raisins. Beginning at long end, roll up tightly; pinch seams to seal. Cut into 12 equal pieces. Place, cut sides up, in a greased 13 x 9 baking pan. Cover & let rise in a warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 375F for 25-30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with icing if desired. Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp vanilla extract. Mix until smooth. Per roll: 153 cal, .4 g fat (2.4%), 0 mg chol, 65 mg sod NOTES : I used a combination of raisins & craisins for the filling. Also substituted almond extract in the icing. Recipe by: American Dietetic Association Posted to Kitmailbox Digest by JusNeedlin@aol.com on Mar 5, 1997