Post by §µñƒløw€®§™ on Aug 10, 2002 18:59:30 GMT -5
(Courtesy of Yahoo! Living)
Estimated Cooking Time- 55 mins
2 cups all purpose flour
1 tbsp baking powder
1/4 cup boiling water
1/3 cup brown sugar, packed
1/2 cup confectioners' sugar, sifted
2 tsp ground cinnamon
3/4 cup low-fat cottage cheese
1/3 cup low-fat milk, plus extra for glaze
1 tbsp melted butter
2 1/2 tsp pure vanilla extract
1/2 cup raisins
1/4 tsp salt
1/3 cup sugar
1/4 cup vegetable oil (preferable canola oil)
Preheat oven to 400 degrees. Lightly oil an 8x8 inch baking dish (for recipe yielding 12 rolls) or spray it with nonstick cooking spray.
In a small bowl, pour boiling water over raisins; cover and set aside. Mix together brown sugar and cinnamon and set aside. In a small bowl, whisk together flour, baking powder and salt; set aside.
In a food processor, puree cottage cheese. Add sugar, milk, oil, and 3/5 of the vanilla (1 1/2 tsp for 12 rolls) and process until very smooth. Add the flour mixture and pulse 4 or 5 times, just until the dough clumps together. Turn out onto a work surface and knead several times to make a soft dough. Dust the dough and work surface with flour and roll into a rectangle, appox 15x10 inches.
Brush the melted butter over the dough, leaving a 1/2 inch border around the perimeter. Sprinkle with the brown sugar mixture. Run the rolling pin over the surface to gently press the sugar into the dough. Drain any liquid from the raisins and sprinkle them over the sugar. Starting at a long edge, roll up, jelly-roll fashion. Pinch edges of the dough together along the seam. With a sharp knife, trim ends. Slice the roll into 12 pieces. Set the rolls, cut side up, in the prepared baking dish. Bake for 25-30 mins or until golden and firm to the touch. Loosen edges and invert onto a rack to cool slightly. Turn the rolls right side up for glazing.
To make glaze:
In a small bowl, whisk together confectioners sugar, remaining vanilla (1 tsp) and just enough milk to make a nice consistency for drizzling. Drizzle the glaze over the rolls and serve warm.
Estimated Cooking Time- 55 mins
2 cups all purpose flour
1 tbsp baking powder
1/4 cup boiling water
1/3 cup brown sugar, packed
1/2 cup confectioners' sugar, sifted
2 tsp ground cinnamon
3/4 cup low-fat cottage cheese
1/3 cup low-fat milk, plus extra for glaze
1 tbsp melted butter
2 1/2 tsp pure vanilla extract
1/2 cup raisins
1/4 tsp salt
1/3 cup sugar
1/4 cup vegetable oil (preferable canola oil)
Preheat oven to 400 degrees. Lightly oil an 8x8 inch baking dish (for recipe yielding 12 rolls) or spray it with nonstick cooking spray.
In a small bowl, pour boiling water over raisins; cover and set aside. Mix together brown sugar and cinnamon and set aside. In a small bowl, whisk together flour, baking powder and salt; set aside.
In a food processor, puree cottage cheese. Add sugar, milk, oil, and 3/5 of the vanilla (1 1/2 tsp for 12 rolls) and process until very smooth. Add the flour mixture and pulse 4 or 5 times, just until the dough clumps together. Turn out onto a work surface and knead several times to make a soft dough. Dust the dough and work surface with flour and roll into a rectangle, appox 15x10 inches.
Brush the melted butter over the dough, leaving a 1/2 inch border around the perimeter. Sprinkle with the brown sugar mixture. Run the rolling pin over the surface to gently press the sugar into the dough. Drain any liquid from the raisins and sprinkle them over the sugar. Starting at a long edge, roll up, jelly-roll fashion. Pinch edges of the dough together along the seam. With a sharp knife, trim ends. Slice the roll into 12 pieces. Set the rolls, cut side up, in the prepared baking dish. Bake for 25-30 mins or until golden and firm to the touch. Loosen edges and invert onto a rack to cool slightly. Turn the rolls right side up for glazing.
To make glaze:
In a small bowl, whisk together confectioners sugar, remaining vanilla (1 tsp) and just enough milk to make a nice consistency for drizzling. Drizzle the glaze over the rolls and serve warm.