Make-ahead Skinny Cinnamon Rolls

This had to be the easiest cinnamon roll recipe I have ever encountered. I love the fact that I can make them any time and bake them whenever I'm ready for them. A certain soldier actually requested these for Christmas morning, but I never got around to making them. Mostly because I didn't want to get up 5 hours before everyone else on Christmas morning and wait for the dough to rise. I had yet to find a make-ahead recipe I was comfortable with. The freezing part I was slightly nervous about. Several times I would research what others did. I didn't know how the dough would rise after being frozen for a long time. I read in several articles that it is much easier to freeze them after the first rise and cut. It wasn't until then that I was ready to try this out. 

In the end, after waiting two weeks until someone came home, I was happy with the gooey sweet deliciousness that is these cinnamon rolls. They were not too rich, but just perfect for a lazy day breakfast. I will be making these many times!!

Make sure the water is between 100-110 degrees. Too cold the yeast won't  wake up. Too hot then you'll kill the yeast. Take the time to make sure the water is to the right temp!

Make-ahead Skinny Cinnamon Rolls
adapted from CookingLight


Ingredients:


Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100º to 110º)
1/2 cup warm non-fat milk (100º to 110º)
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour, divided
Cooking Spray

Filling:
3/4 cup raisins
2/3 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted

Glaze:
1 cup powdered sugar
2 tablespoons fat-free milk
1/2 teaspoon vanilla extract

Directions:

1. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
3. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
4. To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15x10in rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2 inch border. Beginning with a long side, roll up dough jelly-roll style; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.
5. Unwrap roll, and cut into 20 (1/2 inch) slices. Arrange slices, cut side up, 1 inch apart on a jelly roll pan lined with parchment paper. 
6. If making ahead: Place another piece of parchment paper on top of dough then wrap pan with plastic wrap and foil; place in freezer until ready to use. Remove pan from freezer night before planning to bake; remove plastic wrap and foil, leaving parchment paper and place in a warm place (85º), free from drafts for up to 10-12 hours.
7. If making day of: Cover pan and let rise in a warm place free from drafts, 1 hour and 15 minutes or until doubled in size. 
8. Preheat oven to 350º.
9. Uncover dough. Bake at 350º for 20 minutes or until rolls are golden brown.
10. To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stir well with a whisk. Drizzle glaze over warm rolls.

Makes 20 rolls

Nutrition: (1 roll) Calories 200; Fat 4g; Protein 3.2g; Carb 38.3g; Fiber 1.1g; Cholesterol 20mg