Found this great looking recipe from Men’s Health.
Reference Link:
Pecan Cinnamon Rolls:

You can’t beat the flavor of this American breakfast classic. It’s gooey, chewy, and full of cinnamon sweetness. With this version, you get less fat and more fiber.

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• SWEET DOUGH:
• 1 package quick-rising yeast
• 1/2 c. warm water (about 110°F)
• 1 tsp. sugar
• 1/4 c. sugar
• 3 1/2 c. all-purpose flour
• 1/4 c. whole-wheat flour
• 1 tsp. salt
• 1 egg
• 1 egg white
• 1/2 c. 1% low-fat milk, warmed (about 110°F)
• 2 tbsp. canola oil
• 1 tsp. vanilla
• GLAZE:
• 1 c. reduced-calorie syrup
• 3/4 c. packed light brown sugar
• 1 tbsp. unsalted butter or margarine
• 4 tbsp. chopped toasted pecans
• PECAN FILLING:
• 1/2 c. chopped toasted pecans
• 1/2 c. raisins
• 1/2 c. packed light brown sugar
• 2 tsp. ground cinnamon

Directions

• 1. Step 1To make the sweet dough: In a small bowl, combine the yeast, water, and 1 teaspoon of the sugar. Set aside for 5 to 10 minutes, or until the mixture is foamy.
  2. Step 2In a large bowl, combine the all-purpose flour, whole-wheat flour, salt, and the remaining 1/4 cup sugar. Mix well. Add the yeast mixture and stir until combined.
  3. Step 3In a small bowl, combine the egg, egg white, milk, oil, and vanilla. Mix well. Add to the flour mixture and stir until well-combined.
  4. Step 4Using a wooden spoon, beat for 5 to 7 minutes, or until the dough is smooth and elastic. (The dough will be sticky.) Transfer to a floured surface and knead for 10 minutes.
  5. Step 5Coat a large bowl with no-stick spray. Add the dough and turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
  6. Step 6To make the glaze: Coat two 13″ x 9″ baking dishes with no-stick spray.
  7. Step 7In a small saucepan, combine the syrup, brown sugar, and butter or margarine. Cook over medium heat for 1 to 2 minutes, or until the sugar is dissolved. Divide the glaze between the prepared baking dishes and spread to coat the bottom. Sprinkle each dish with 2 tablespoons of the pecans.
  8. Step 8To make the pecan filling: In a small bowl, stir together the pecans, raisins, brown sugar, and cinnamon.
  9. Step 9Punch down the dough and turn it out onto a lightly floured surface. Roll into an 18″ x 12″ rectangle. Sprinkle the filling evenly over the dough, leaving a 1/4″ border on all sides. Starting at the long side closest to you, tightly roll the dough to form a long cylinder. Pinch the seam together to seal. Cut into 12 equal-size rolls.
  10. Step 10Arrange 6 rolls, cut side up and evenly spaced, in each of the baking dishes. Lightly press down on the rolls. Cover with plastic wrap and let rise in a warm, draft-free place for 50 minutes, or until almost doubled in size. Remove the plastic wrap.
  11. Step 11Preheat the oven to 375°F. Line 2 baking sheets with parchment or foil.
  12. Step 12Bake the rolls in the baking dishes for 20 minutes,

To boost the calcium in this dish, add 3 tablespoons skim milk powder to the dry ingredients before adding the yeast mixture.
Unbaked rolls can be prepared 1 day in advance and refrigerated overnight. Or bake the cinnamon rolls, let cool completely in the baking dishes, then wrap the dishes tightly in foil. Freeze for up to 2 weeks. Leave the rolls covered and bake frozen at 375°F for 15 minutes, or until heated through.
To save yourself some effort, use a heavy-duty standing mixer to prepare the dough. Combine the dry ingredients in a large mixer bowl using the paddle attachment. Beat in the yeast mixture, then the wet ingredients. Increase the speed to medium and beat for 5 to 7 minutes, or until the dough is smooth and elastic. Transfer to a floured work surface and knead by hand for 2 minutes.
For very speedy preparation, replace the sweet dough with store-bought low-fat crescent-roll dough .

Jeannie notes.. Above is curated for evaluation and recommendation from Men’s Health

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Pecan Cinnamon Rolls

reco low-cal