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Categories:
milk yogurt unsalted butter whole wheat pastry flour whole wheat flour sugar egg yeast salt canola oil brown sugar cinnamon butter low-fat cream cheese powdered sugar butter vanilla milk
Viewed: 36 - Published at: 7 years agoIngredients
- 34 cup 1% low-fat milk
- 14 cup half-and-half
- 14 cup plain yogurt
- 3 tablespoons unsalted butter
- 1 cup whole wheat pastry flour
- 3 cups white whole wheat flour
- 12 cup sugar
- 1 egg
- 2 14 teaspoons fast rise yeast (instant, equal to 2 envelopes)
- 1 teaspoon salt
- 1 tablespoon canola oil, for coating bowl
- 34 cup packed brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons melted butter
- 4 ounces low-fat cream cheese, room temperature (neufchatel cheese)
- 1 cup powdered sugar
- 2 tablespoons butter, room temperature
- 1 teaspoon vanilla
- 2 teaspoons 1% low-fat milk
Method
- 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 375F.
- 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!
