Recipe by Susiecat too
Based on a recipe from Bon Appetit magazine, but changed just slightly to include a few lower-fat options and a bit of whole grains. Still retains all its yummy-gooeyness, though.
Top Review by mich_l728
Delicious - I prepared them the night before and baked them for brunch in the morning - I used vanilla yogurt because I didn't have plain. There was one confusing part of the recipe my yeast packet says that one packet is 2 1/4 tsp - but the recipe says that equals 2 packets - I used 2 packets and it turned out fine. Any suggestions on replacing that last egg with something? - I would like to make them for my BF who is allergic to eggs.
- 177.44 ml 1% low-fat milk
- 59.14 ml half-and-half
- 59.14 ml plain yogurt
- 44.37 ml unsalted butter
- 236.59 ml whole wheat pastry flour
- 709.77 ml white whole wheat flour
- 118.29 ml sugar
- 1 egg
- 11.09 ml fast rise yeast (instant, equal to 2 envelopes)
- 4.92 ml salt
- 14.79 ml canola oil, for coating bowl
- 177.44 ml packed brown sugar
- 29.58 ml cinnamon
- 29.58 ml melted butter
- 113.39 g low-fat cream cheese, room temperature (neufchatel cheese)
- 236.59 ml powdered sugar
- 29.58 ml butter, room temperature
- 4.92 ml vanilla
- 9.85 ml 1% low-fat milk
Directions See How It's Made
- For the dough: combine milk and butter in a pyrex-type measuring cup, microwave on high about 1 minute until butter is melted and milk is warm. Mix in yogurt until smooth.
- Pour into mixing bowl, add cup of whole wheat pastry flour, sugar, egg, yeast and salt. Mix well for about 2-3 minutes.
- Add remaining (white) flour a bit at a time and mix until combined and sticky.
- Turn out to a floured surface and knead until smooth and elastic, about 5-10 minutes.
- Place oil in bowl and coat sides, add dough and turn around to coat all sides of dough.
- Cover and leave in a warm place to rise, about 90 minutes, until doubled.
- Prepare the filling: mix sugar and cinnamon together well until it resembles sand.
- Coat a 9 x 13 baking pan with nonstick spray.
- When dough has risen, punch down and roll on a floured surface to a large rectangle, about the size of a cookie sheet (15 x 10).
- Use a pastry brush to spread melted butter over dough, leaving about 1/2 inch margin around sides.
- Sprinkle cinnamon-sugar mixture over melted butter.
- Starting at a long side of the dough, gently roll dough up into a log shape. Pinch the seam closed.
- Cut about 3/4 inch slices, place each on cut sides in 9 x 13 inch baking pan.
- Set aside, covered, in a warm spot to rise again, about 45 minutes.
- Alternatively, you may let them rise overnight in the refrigerator. Cover well with plastic wrap or lid. In the morning, take out of refrigerator, and set in a warm spot for 35-40 minutes to come to room temperature and finish rising.
- Preheat oven to 375°F.
- Bake for 20 minutes, until golden, on a center rack in the oven. Remove from oven and immediately invert to cooling rack, let cool for 10 minutes. Place right side up on serving dish.
- For the glaze: combine room-temperature cream cheese and butter in a mixer on medium speed, scraping down sides as necessary. Add in powdered sugar at lowest speed until coarsely combined, then increase speed to medium. Add vanilla and milk, continue mixing until smooth, scraping sides of bowl to combine thoroughly.
- Spread glaze onto warm rolls, serve immediately!