*  Exported from  MasterCook II  *

                         Grandma's Cinnamon Rolls

Recipe By     : Midwest Living, April 1995
Serving Size  : 18   Preparation Time :0:00
Categories    : Sweet Rolls                      Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          all-purpose flour -- to 3 1/4 cups
   1      package       active dry yeast
   1      cup           skim milk
     1/3  cup           granulated sugar
   3      tablespoons   cooking oil
     1/4  teaspoon      salt
     1/4  cup           frozen egg substitute -- thawed
                        --or 2 egg whites -- slightly beaten
   1      cup           whole wheat flour
     1/3  cup           brown sugar, packed
   1      teaspoon      ground cinnamon
   1      cup           powdered sugar -- sifted
   1      tablespoon    orange juice -- to 2 tablespoons
                        --or apple or white grape juice
                        --or peach or apricot nectar

In a large bowl, combine 2 cups flour and the yeast; set aside.  In
a saucepan, combine the milk, granulated sugar, oil and salt.  Heat
and stir until the mixture is just warm, 120 to 130 degrees.  Add to
the flour mixture. Add the egg product; beat with an electric mixer
on low to medium speed or 30 seconds, scraping the sides of the
bowl. Beat on high speed for 3 minutes longer.  Using a spoon, stir
in the whole wheat flour and as much as the remaining all-purpose
flour as you can.  On a floured surface, knead in enough of the
remaining all-purpose flour to make a moderately soft dough that is
smooth and elastic, 3 to 5 minutes total.  Shape into a ball.  Spray
a large bowl with nonstick cooking spray.  Place the dough in the
bowl; turn once.  Cover and let rise in a warm place for about 1
hour until doubled.  Punch the dough down.  Turn out onto a lightly
floured surface.  Divide in half; cover and let rest for 10 minutes.
 Stir together the brown sugar and cinnamon; set aside.  Coat two
8-inch round baking pans with nonstick cooking spray.  On a lightly
floured surface, roll each half of the dough into a 12 x 8-inch
rectangle.  Brush lightly with a little water.  Sprinkle the
sugar-cinnamon mixture over the dough.  Roll up each rectangle,
jelly-roll style, starting from one of the long sides.  Pinch the
seams to seal.  Cut each roll into 9 pieces.  Place the pieces, cut
side down, in the baking pans.  Cover and let rise for about 30
minutes until nearly doubled; or cover the pans with waxed paper
that has been coated with nonstick cooking spray, cover all with
plastic wrap and let the rolls rise in the refrigerator for 2 to 24
hours.  If chilled, let the rolls stand, covered, for 20 minutes at
room temperature. Puncture any surface bubbles with a greased
toothpick.  Bake at 375 degrees for 20 to 25 minutes.  Cool for 1
minute; remove the rolls from the pans.  For the icing, stir
together the powdered sugar and 1 tablespoon juice.  Stir in
additional juice, 1 teaspoon at a time, until the icing is of a
drizzling consistency.  Drizzle over the rolls; serve warm.  Penny
Halsey (ATBN65B). Nutrition Analysis:  167 calories, 4g protein, 32g
carbohydrate, 3g fat, 0.3mg cholesterol, 45mg sodium, 1g fiber.

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