Cinnamon Rolls Recipe

Title: Cinnamon Rolls
  Categories: Breads
       Yield: 12 servings
  
   2 1/2 c  All-purpose flour
            ; divided (2 1/2 to 3)
     1/4 c  Granulated sugar
       1 pk Quick-rising yeast
       2 tb Nonfat dry milk powder
     3/4 ts Salt
     3/4 c  Very warm water
            ; (120 to 130 degrees)
       1    Jars Pear baby food; (6-oz)
   1 1/2 c  Whole-wheat flour
       3    Egg whites
       2 tb Honey
     1/3 c  Packed brown sugar
       1 tb Ground cinnamon
     3/4 c  Raisins
            For icing:
       1 c  Sifted powdered sugar
            ; sift, then measure
       3 ts Milk; (3 to 4)
     1/2 ts Vanilla
  
   Recipe by: St. Louis Post-Dispatch 3/3/97
   In large bowl, combine 1 cup all-purpose flour, granulated
   sugar, undissolved yeast, dry milk powder and salt. Stir in
   water, baby food and whole-wheat flour. Stir in egg whites
   and enough remaining all-purpose flour to make soft dough.
   On lightly floured surface, knead dough until smooth and
   elastic, about 4 to 6 minutes. Cover; let rest on floured
   surface 10 minutes.
   
   With a rolling pin, shape dough into an 18-by-12-inch
   rectangle. Brush honey on dough; evenly sprinkle with brown
   sugar, cinnamon and raisins. Beginning at long end, roll up
   tightly; pinch seam to seal. Cut into 12 equal pieces.
   Place, cut sides up, in greased 13-by-9-inch baking pan.
   Cover; let rise in warm, draft-free place until doubled in
   size, about 30 to 45 minutes.
   
   Preheat oven to 375 degrees. Bake for 25 to 30 minutes or
   until done. Remove from pan; let cool on wire rack.
   
   To prepare icing: In small bowl, combine powdered sugar,
   milk and vanilla. Stir until smooth. Drizzle on rolls.
   
   Yield: 12 rolls.
   From Fleischmann's.
  
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