Instructions: *Dont be stingy!! Neither contain fat.

Preheat oven to 375F.

Make the Ultralight Pastry Dough (see recipe) through the second rise.

Sprinkle flour onto a work surface. Place the dough on top. Sprinkle enough flour on the dough to keep it from sticking to your rolling pin.

Roll the dough flat, into a rectangular shape about 1/4 inch thick. Let rest while thoroughly mixing the brown sugar & cinnamon. Sprinkle the sugar mixture evenly over the pastry dough leaving a 1 inch edge along the long side away from you. Gently roll dough into a log from the long side near you, to the long side with no sugar mixture. Slice into sections 2 inches thick. Place on a non stick rimmed cookie sheet. (The more brown sugar you use the more it oozes out the bottom of the rolls.) Whisk together the egg white & skim milk. Brush the rolls with the milk mixture.

Let rise in a warm draft free place for 20 minutes. Bake for 20 minutes, or until the tops of the rolls are light golden brown. Remove immediately from the pan. Ice heavily.

You can also freeze the rolls before baking. Place the unbaked rolls in a foil lasagne pan, let rise 20 minutes, cover tightly with foil lid, place in freezer. They can then be baked straight from the freezer. When ready to bake, remove lid & bake in a preheated 375F. oven for 25 minutes.

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