Low Fat Cinnamon Rolls

2 1/2 to 3 C. all-purpose flour

1/4 C. granulated sugar

1 package Rapid Rise Yeast

2 T. non-fat dry milk powder

3/4 t. salt

3/4 C. very warm water (120 to 130 degrees)

1 6-ounce jar pear baby food

1 1/2 c. whole-wheat flour

3 egg whites

2 T. honey

1/3 C. packed brown sugar

1 T. ground cinnamon

3/4 C. raisins

Powdered Sugar Icing (recipe follows):

In large bowl, combine 1 c. all-purpose flour, granulated sugar, undissolved yeast, dry milk powder, and salt. Stir in water, baby food, and whole-wheat flour. Stir in egg whites and enough remaining all-purpose flour to make soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 18-by-12-inch rectangle. Brush honey on dough; evenly sprinkle with brown sugar, cinnamon, and raisins. Beginning at long end, roll up tightly; pinch seam to seal.

Cut into 12 equal pieces. Place cut sides up, in greased 13-by-9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees for 25 to 30 minutes or until done. Remove from pan and cool on wire rack. Drizzle powdered sugar on the rolls.

Drizzled Powdered Sugar Icing

1 C. sifted powdered sugar

3 to 4 t. milk

1/2 t. pure vanilla extract

In small bowl, combine ingredients. Stir until smooth.