Whole Wheat Cinnamon Rolls

Ingredients

• 0.3 cup brown sugar packed
• 0.3 cup butter softened
• 3.3 teaspoons yeast dry
• 1 large eggs 
• 1 large egg whites 
• 5 teaspoons skim milk fat-free
• 2.5 cups flour all-purpose divided
• 1.5 tablespoons ground cinnamon 
• 0.1 teaspoon nutmeg 
• 0.3 cup honey 
• 1.5 teaspoons juice of lemon fresh
• 0.8 cup skim milk fat-free (100° to 110°)
• 0.8 cup powdered sugar sifted
• 0.3 cup raisins 
• 0.5 teaspoon salt 
• 0.8 teaspoon vanilla extract 
• 0.3 cup water (100° to 110°)
• 1.5 cups flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• baking pan
• measuring cup

Directions

1. To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy.
2. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
3. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
4. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
6. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border.
7. Sprinkle raisins over dough, pressing gently into dough.
8. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal.
9. Cut the dough into 16 rolls.
10. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
11. Preheat oven to 37
12. Uncover rolls.
13. Bake at 375 for 22 minutes or until lightly browned. Cool in pan on a wire rack.
14. To prepare glaze, place powdered sugar and vanilla in a small bowl.
15. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze.
16. Drizzle glaze evenly over rolls.