---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Low-Fat Cinnamon Rolls
  Categories: Breads
       Yield: 8 servings
  
            For dough:
     1/2 c  Water (70 to 80 degrees)
       1    Jars Pear baby food; (4-oz)
       2    Egg whites
     1/2 ts Salt
       2 c  Bread flour
       1 c  Whole-wheat flour
       3 tb Granulated sugar
       1 tb Nonfat dry milk powder
       2 ts Bread machine yeast
            For filling:
       1 tb Honey
     1/4 c  Packed brown sugar
       2 ts Ground cinnamon
     1/2 c  Raisins
            For icing:
     1/2 c  Sifted powdered sugar (sift
            -before
            Measuring)
       1 ts Milk; (1 to 2)
     1/4 ts Vanilla
  
   Recipe by: St. Louis Post-Dispatch 3/3/97
   Measure all dough ingredients into bread machine pan in the
   order suggested by the manufacturer, adding baby food with
   liquids.
   
   Process in dough/manual cycle. When cycle is complete,
   remove dough from machine and place on lightly floured
   surface. If necessary, knead in enough flour to make dough
   easy to handle. Using a rolling pin, shape dough into a
   14-by-10-inch rectangle.
   
   To prepare filling: 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 8 equal
   pieces. Place, cut sides up, in greased 9-inch round cake
   pan or 7-by-11-inch baking pan. Cover; let rise in warm,
   draft-free place until doubled in size, about 30 to 45
   minutes.
   Preheat oven to 375 degrees. Bake rolls for 25 to 30
   minutes or until done. Remove from pan; let cool on wire
   rack.
   
   To make icing: In small bowl, combine powdered sugar, milk
   and vanilla. Stir until smooth. Drizzle on rolls.
   
   Yield: 8 rolls.
   From Fleischmann’s Yeast.
  
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