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"Is there a breakfast more festive and comforting than cinnamon rolls? I think not. But who wants to load up on sugar and butter in the a.m. hours? Not me, thanks. So, I devised a healthier cinnamon roll that I&amp;#x27;ll be making during this holiday month ... I told you guys about my love for cinnamon rolls in this post, where I referred you to a really good--lighter--cinnamon roll recipe from Cooking Light. But, I wanted to tell you how I&amp;#x27;m making these little breakfast treats lately--namely, with whole wheat flour (extra nutrients!) and less sugar. Cinnamon Rolls Adapted from Cooking Light Ingredients: For the rolls: 1 teaspoon granulated sugar 1 package dry yeast (about 2 1/4 teaspoons) 3/4 cup warm water (100\uFFFD? to 110\uFFFD?) 1/3 cup granulated sugar 3 tablespoons butter, melted 1/2 teaspoon salt 1 large egg 3 cups whole wheat flour (plus 1/4 cup for dusting board) Cooking spray For the filling: 1/3 cup packed brown sugar 1 tablespoon ground cinnamon 1 teaspoon grated orange rind 2 tablespoons butter, melted 3/4 cup chopped pitted dates 1/4 cup chopped pecans, toasted For the icing: 1/2 cup powdered sugar 3 tablespoons buttermilk (or nonfat milk) Preparation: To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface. To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until rolls have doubled in size. Preheat oven to 375 degrees. Uncover dough. Bake at 375 for 20 minutes or until rolls are golden brown. To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately. Enjoy! More breakfast ideas: *Fancy ... toast! *The best breakfast you&amp;#x27;ve never had! *Try this seasonal, healthy parfait ... More Ways to Get Glamour You could win $50,000 just for registering or logging in to Glamour.com! Sign up for Glamour.com&amp;#x27;s Style Tips of the Week and Beauty Tip of the Day newsletters! Add Glamour to your iGoogle homepage. Follow us on Twitter! Photo: Cooking Light "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/12/breakfast-at-your-desk-whole-w>