Skinny Cinnamon Rolls

-light, guiltless cinnamon rolls, woohoo!-

about 3 years ago during a weekend visit upstate i made josh and our friend dave cinnamon rolls. these rolls were full proof, i'de made them for years as a special treat for my friends back home in Louisiana. they're about the size of your head and loaded (like any heart stopping breakfast indulgence does) with a pound of butter. well, though they'd always been a hit with my deep fried southern cohorts and josh and dave devoured them - they also didn't eat anything else for the rest of the day. and for those lord of the rings fan; they were renamed "elvin rolls". very funny.

i never made them again. as a cook i want people to eat numerous times during a day - who else is going to dispose of all my kitchen creations? alright so starting about a year ago josh has been nagging me to take a try at cinnamon rolls again. finally i agreed but only under the stipulation that they would be lightened up - significantly.

valentines rolled around and i got to work. these rolls are best eaten right out of the oven or same day. comparatively they have very little fat content so they dry up pretty quick. but the good news - they were a hit (josh ate 3) and rendered the eater able to eat lunch and dinner with out suffering.

SKINNY CINNAMON ROLLS

1c warm skim milk

3 tbs melted butter (divided)

1/3c sugar

2 1/4 tsp yeast

3 3/4c AP flour

1 egg, beaten

1/4 tsp salt

Filling:

2 tbs butter, melted

7 tbs packed brown sugar

1 tbs ground cinnamon

Icing:

3 tbs melted butter

2 tbs milk

1 tsp vanilla

1c powdered sugar (more if needed)

Make rolls:

*combine milk, butter, 1tbs sugar and yeast - set aside until foamy (about 5 minutes)

*add egg and remaining sugar

*stir in 1c flour, let rest 10 minutes (will get bubbly)

*add in 2 1/2c flour and salt, stir until a soft ball forms

*turn out onto surface and knead for about 5 minutes adding small amounts of flour as needed to keep from sticking to hands

*place in oiled bowl, cover and let rise about 35 minutes until doubled in size

*punch down, cover and let rise another 35 minutes to double

*punch down again, let rest 10 minutes

*meanwhile mix together the the brown sugar and cinnamon for filling

*roll dough out into a 18 x 11 rectangle

*brush the rolled dough with the 2 tbs melted butter

*sprinkle cinnamon sugar mixture over buttered dough

*roll the dough, tightly, into and 18" log

*cut into 1" pieces, place on greased pan, cover and let rise about 35 minutes until desired size

*preheat oven to 350F, place risen rolls in oven and bake for about 20-25 minutes until they begin to get a golden hue

*let cool in pan for 10 minutes

*combine all ingredients for the icing, adding more sugar to get your desired consistency

*drizzle the icing over the rolls - and enjoy!