These Cinnamon Rolls Good Substitute For Cinnabons

Dear Merri Lou: I’ve tried numerous times to make cinnamon rolls like those “cinnabons” sold by the Cinnabon stores. I was told they use cream cheese in the topping. Would you have a similar recipe? I’m sure there are lots of other people who would be interested in this recipe also. Thank you. - Starla, Spokane

Dear Starla: The Cinnabon folks didn’t respond to my request, so here’s a similar one from cookbook author Todd Wilbur, who enjoys cloning recipes.

(Almost) Cinnabon Cinnamon Rolls

From “More Top Secret Recipes,” by Todd Wilbur (Penguin Group, 1994).

Rolls:

1 (-ounce) package active dry yeast

1 cup warm milk (105 to 110 degrees)

1/2 cup granulated sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups all-purpose flour

Filling:

1 cup packed brown sugar

2-1/2 tablespoons cinnamon

1/3 cup margarine, softened

Icing:

8 tablespoons (1 stick) margarine, softened

1-1/2 cups powdered sugar

1/4 cup (2 ounces) cream cheese

1/2 teaspoon vanilla extract

1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar, margarine, salt, eggs and flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out flat on a lightly floured surface until it is about 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

Preheat oven to 400 degrees. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough and then sprinkle evenly with the cinnamon and sugar mixture.

Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1-3/4-inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes or until light brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.

Yield: 12 rolls.

Nutrition information per roll: 495 calories, 19 grams fat (34 percent fat calories), 75 grams carbohydrate, 7 grams protein, 36 milligrams cholesterol, 1 gram fiber, 486 milligrams sodium.

Dear Merri Lou: Several years ago Weight Watchers had a meeting handout for a Spaghetti Pie that had cottage cheese and vegetables in it. The only recipe I have been able to find in any of their cookbooks has tomato sauce, which is not the one I’m looking for. Can you obtain the “white” recipe? Thanks! - Conni, via e-mail

Dear Conni: Local Weight Watchers leader Eileen Bakken found the recipe in the hands of another leader, Judy Armstrong.

Garden Pasta Pie

From “Weight Watchers Favorite Homestyle Recipes” (NAL Books, 1993).

1 tablespoon olive oil

1 cup chopped onion

4 garlic cloves, minced

3 cups cooked linguine

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

1-1/2 teaspoons dried oregano

1-1/2 teaspoons dried basil

1/4 teaspoon freshly ground black pepper

1 cup part-skim ricotta cheese

1/4 cup grated Parmesan cheese

1 large egg, lightly beaten

2 medium tomatoes, cored and sliced

1-1/2 cups sliced zucchini

1-1/2 ounces shredded part-skim mozzarella cheese

Preheat oven to 375 degrees. Spray 8-inch springform pan with nonstick cooking spray; set aside.

In small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is translucent, 3 minutes. Transfer to a medium bowl and add cooked linguine, parsley, lemon juice and 1/2 teaspoon each oregano and basil. Add pepper and toss well.

In small bowl, combine ricotta, 2 tablespoons Parmesan cheese, egg and remaining oregano and basil; stir into linguine mixture until blended.

Place half the linguine mixture in prepared pan. Arrange half the tomato and zucchini slices on top. Add remaining linguine mixture. Top with remaining tomatoes and zucchini; sprinkle with mozzarella and remaining Parmesan.

Cover with foil and place on baking sheet. Bake 35 minutes. Remove foil; bake until golden, 5 minutes longer. Let stand 10 minutes before cutting.

Yield: 6 servings.

Nutrition information per serving: 254 calories, 9 grams fat (32 percent fat calories), 30 grams carbohydrate, 13 grams protein, 55 milligrams cholesterol, 3 grams dietary fiber, 165 milligrams sodium.