The recipe includes a glaze, mom doesn't typically add this - I think they are great without it! But I've included it in the recipe below - give this one a try, I'd love to hear what you think.
Cinnamon Buns
Makes 1 dozen
Recipe courtesy of Taste of Home "Guilt-free Cooking"
1 package (1/4 oz) active dry yeast
1 cup warm, fat-free milk (110 -115 degrees), divided
3 tablespoons canola oil
1 tablespoon sugar
1 teaspoon salt
2 1/2 - 2 3/4 cups all-purpose flour
3 tablespoons dark corn syrup
3 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins (another ingredient mom doesn't include, I'm OK without)
Glaze:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons fat-free milk
In a large mixing bowl, dissolve yeast and 1/4 cup warm milk. Add the oil, sugar, salt, 1 1/2 cups flour, and remaining milk, beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with non-stick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface, roll into a 12-inch x 10-inch rectangle. Carefully spread corn syrup over dough to within 1/2 inch of the edges. In a bowl, combine the brown sugar, cinnamon, and nutmeg; sprinkle over corn syrup. Sprinkle with raisins.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a 9-inch round baking pan coated with non-stick cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on a wire rack. For the glaze, in a bowl, combine the confectioners' sugar, vanilla, and enough milk to achieve a drizzling consistency. Drizzle over buns.
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