Slimmed-Down Cinnamon Rolls

In a large mixing bowl, combine 2 cups of the all-purpose flour and the active dry yeast; set aside.

Add to flour mixture. Add egg product or egg whites. Beat with electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes more.

In a saucepan, combine the fat-free milk, granulated sugar, cooking oil, and salt. Heat and stir until the mixture is just warm (120 degree F to 130 degree F).

On a floured surface, knead in enough remaining all-purpose flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball.

Using a spoon, stir in the 1 cup of whole wheat or all-purpose flour, plus as much of the remaining all-purpose flour as you can.

Coat a large bowl with cooking spray. Place dough in bowl; turn once. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.

Stir together brown sugar and cinnamon. Set aside.

Coat two 8x1-1/2-inch round baking pans with cooking spray; set aside.

On a lightly floured surface, roll each half of the dough into a 12x8-inch rectangle. Brush lightly with a little water. Sprinkle the brown sugar-cinnamon mixture atop the dough. Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal.

Cut each roll into 9 pieces. Place pieces, cut sides down, in the prepared baking pans. Cover and let rise until nearly doubled (about 30 minutes).

Bake in a 375 degree F oven for 20 to 25 minutes or until done. Cool for 1 minute. Remove the rolls from the pans.

For icing, stir together powdered sugar and 1 tablespoon of the juice. Stir in additional juice, 1 teaspoon at a time, until the icing is of a drizzling consistency. Drizzle the powdered-sugar icing over the rolls. Serve rolls while warm. Makes 18 rolls.