Instructions: In a large bowl, stir together 1 cup of the all purpose flour, 1 cup of the
whole wheat flour, the undissolved yeast, cinnamon and salt. In a small saucepan heat and stir the milk and sugar until very warm (120 - 130 degrees) Stir in the milk mixture into the flour mixture. then add the egg

whites. Using an electric mixer, beat on low speed just until blended.

Then
beat on high speed for 3 minutes. Gradually stir in the remaining cup of whole wheat flour, then stir in enough of the remaining all purpose flour to
make a soft dough. Sprinkle all purpose flour evenly on a work surface.

Knead the dough for 6 - 8 minutes, incorporating as much of the remaining all purpose flour as needed to produce a dough thats smooth and elastic.

Shape the dough into a ball. Spray a clean, dry large bowl with non stick

spray. Place the dough in the bowl and lightly coat the top with more spray. Cover and let rise free from drafts about 1 hour or until double in
size. Punch the dough down, divided it in half. Cover and let rest for 10
minutes. Meanwhile, spray two 9" round baking pans with non stick spray and set aside. On floured work surface roll half of the dough to a 12 x 10 inch
rectangle. Repeat with more flour and the remaining dough.

To make the cinnamon filling: Brush each piece of dough with 1 1/2 tbsp of
corn syrup. In small bowl, mix the sugar and cinnamon. Sprinkle it evenly
over the dough pieces.

Roll up each piece of dough, starting at long side, to form a cylinder.

Pinch the seams together to seal. Cut each roll into 12 equal pieces.

Divide the pieces between the prepared pans, positioning the rolls with their cut sides down. Cover and let the rolls rise about 30 minutes or until nearly double in size. Preheat the oven to 375.

Bake rolls for 20 - 25 minutes. Cool in pans for 5 minutes, then invert onto wire racks and remove the pans. Cool slightly.

In small bowl, stir together the powdered sugar, vanilla, and enough milk to
make a glaze of the desired consistency. Drizzle the glaze over the warm rolls and serve.

Makes 24 rolls. 132 calories each, (1 gram fat each.

Variations: Fill with pecan filling using lo cal maple syrup instead of corn syrup and sprinkle with sugar and cinnamon as before, then 1/3 cup pecans chopped total. These will be topped with pecan topping by melting 2
tbsp butter in saucepan. STir in 1/2 cup packed brown sugar and 1/3 cup low
cal maple syrup. Spread this mixture in the two baking pans, and sprinkle

with 1 1/3 cups chopped pecans total. Place cut rolls on top of this in pans and bake as before. Cool the rolls in pans for 10 minutes, invert onto
large plates or serving platters leaving pans on top of the rolls for 1 minutes. This variation increases calories to 205 per roll and increases fat to 7 grams per roll.

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