How To make Wicked Cinnamon Rolls (Low Fat)

Ingredients

ULtrA
LIGHT PAStrY DOUGH :

4
teaspoon
yeast
1
cup
milk, skim, lukewarm
1/4
cup
sugar
1 1/2
cup
pastry flour
2
each
egg whites
1
teaspoon
salt
1 1/3
cup
flour
 
 

WICKED
cinnamon ROLLS :

1
each
ultralight pastry dough (see recipe above)
1
cup
brown sugar, or more to taste
2
tablespoon
cinnamon, ground, or more to taste
1
each
egg white, lightly beaten
1
tablespoon
milk, skim
1
each
frosting that moves like a sloth (see recipe below)
 
 

FROSTING
THAT MOVES LIKE A SLOTH :

1 1/3
cup
powdered sugar
2
tablespoon
milk, skim
1
teaspoon
vanilla extract

Directions:
ULtrA LIGHT PAStrY DOUGH: In a large bowl, mix the yeast & milk. Stir gently for about a minute. The yeast will not completely dissolve in milk. That's normal. Mix in the sugar, pastry flour & egg whites; stirring for 100 strokes. Let rise for 30 minutes. Mix in the salt & remaining flour. Stir until well mixed. (The dough will start pulling away from the sides of the bowl.) With a little additional flour sprinkled on the dough, knead for 5 minutes. Let rise for 40 minutes. The dough is now ready to be used. (Don't try this recipe in a Bread Machine! It doesn't work!)
WICKED cinnamon ROLLS: Preheat oven to 375 degrees. Make the Ultralight Pastry Dough through the second rise. Sprinkle flour onto a work surface. Place the dough on top. Sprinkle enough flour on the dough to keep it from sticking to your rolling pin. Roll the dough flat, into a rectangular shape about 1/4 inch thick. Let rest while thoroughly mixing the brown sugar & cinnamon. Sprinkle the sugar mixture evenly over the pastry dough leaving a 1 inch edge along the long side away from you. Gently roll dough into a log from the long side near you, to the long side with no sugar mixture. Slice into sections 2 inches thick. Place on a non-stick rimmed cookie sheet. (The more brown sugar you use the more it oozes out the bottom of the rolls.) Whisk together the egg white & skim milk. Brush the rolls with the milk mixture. Let rise in a warm draft free place for 20 minutes. Bake for 20 minutes, or until the tops of the rolls are light golden brown. Remove immediately from the pan. Ice heavily. You can also freeze the rolls before baking. Place the unbaked rolls in a foil lasagne pan, let rise 20 minutes, cover tightly with foil lid, place in freezer. They can then be baked straight from the freezer. When ready to bake, remove lid & bake in preheated 375 degree oven for 25 minutes.
THE FROSTING THAT MOVES LIKE A SLOTH: Pour sugar into a small bowl. Heat milk slightly in the microwave. Mix the milk into the sugar, stirring until smooth. Add the vanilla; stir until well blended. Spoon onto cinnamon rolls or muffins. The whole batch of frosting is fat free.
Variation: Cold lemon juice can be used in place of the milk for a more tangy frosting.