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Cinnamon Buns

With a yummy cinnamon-raisin flavor and a drizzle of vanilla glaze, these tender sweet rolls are a real taste treat. Susan Corpman of Newhall, Iowa shared the recipe.

12 ServingsPrep: 30 min. + rising Bake: 25 min.

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.

2 of 2

Cinnamon Buns (continued)

Directions (continued)

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.

Nutrition Facts: One bun equals 193 calories, 4 g fat (trace saturated fat), trace cholesterol, 218 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.