Multi Grain Low Fat Cinnamon Rolls

Ingredients:

1 T active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar or coconut sugar
2 T butter, melted
1 egg
1 t salt
1-3/4 to 2-1/4 cups all-purpose flour

Filling:
3 T butter, softened
1/3 cup sugar or coconut sugar
2 t ground cinnamon

Glaze:
1 cup confectioners' sugar
6-1/2 t half-and-half cream

Directions:
In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Roll into an 18-in. x 12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut sides down in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.


Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls. 
Yield: 1 dozen.

1 cinnamon roll equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.
*Original Recipe from Taste of Home