DASH Diet : Breakfasts - Baked Doughnuts (part 2) - Cinnaminis

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Cinnaminis

No rise, no wait—these amazing little cinnamon buns can be made anytime!

INGREDIENTS | YIELDS 16

134 cups all-purpose flour

2 tablespoons unsalted butter, melted and cooled

2⁄3 cup low-fat milk

112 teaspoons dry active yeast

14 cup sugar

1 egg, room temperature

1 tablespoon unsalted butter, melted and cooled

14 cup light brown sugar

1 teaspoon ground cinnamon

112 tablespoons mascarpone cheese

3 tablespoons powdered sugar

1 teaspoon low-fat milk

  1. Preheat oven to 425°F. Spray the bottom of an 8-inch square pan lightly with oil and/or line with parchment.

  2. Measure flour, butter, milk, yeast, sugar, and egg into a mixing bowl and stir well to form a dough. Turn out onto a lightly floured surface and knead until smooth, adding as much as 14 cup additional flour.

  3. Roll dough out into a (roughly) 10 × 16" rectangle, keeping the long edge facing you. Brush the surface of the dough with the tablespoon of melted butter.

  4. Combine the brown sugar and cinnamon in a small mixing bowl and sprinkle evenly over the surface of the dough.

  5. Starting at the long edge facing you, roll the dough away from you, tightly. When you get to the long edge opposite, wet the lip of the dough very lightly with water and pinch to close.

  6. Cut the dough into 16 equal pieces and place the rounds (cut-side down) in the prepared pan. Place pan on middle rack in oven and bake for 15–20 minutes.

  7. While cinnaminis are baking, prepare the icing. In a small bowl, beat together the mascarpone cheese, powdered sugar, and milk. Set aside.

  8. Remove pan from oven and set on wire rack to cool. Cool at least 5 minutes. Drizzle icing over the cinnaminis and serve.

Per Serving (1 cinnamini) | Calories: 110 | Fat: 3 g | Protein: 2 g | Sodium: 11 mg | Fiber: <1 g | Carbohydrates: 18 g | Sugar: 8 g

 
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