Cinnamon Buns Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm fat-free milk (110° to 115°), divided
• 3 tablespoons canola oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 2-1/2 to 2-3/4 cups all-purpose flour
• 3 tablespoons dark corn syrup
• 3 tablespoons packed brown sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup raisins
• GLAZE:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 teaspoons fat-free milk

Directions

• In a large bowl, dissolve yeast in 1/4 cup warm milk. Add the oil, sugar, salt, 1-1/2 cups flour and remaining milk. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 10-in. rectangle. Carefully spread corn syrup over dough to within 1/2 in. of edges. In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup. Sprinkle with raisins. Roll up jelly-roll style, starting with along side; pinch seam to seal. Cut into 12 slices. Place cut side down in a 9-in. round baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes.
• Bake at 350° for 25-30 minutes until golden brown. Cool on a wire rack. For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over cinnamon buns. Yield: 1 dozen.

Cinnamon Buns published in Light & Tasty December/January 2005, p43