---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Rolls
 Categories: Breads
      Yield: 12 servings
 
  2 1/2 c  All-purpose flour
           ; divided (2 1/2 to 3)
    1/4 c  Granulated sugar
      1 pk Quick-rising yeast
      2 tb Nonfat dry milk powder
    3/4 ts Salt
    3/4 c  Very warm water
           ; (120 to 130 degrees)
      1    Jars Pear baby food; (6-oz)
  1 1/2 c  Whole-wheat flour
      3    Egg whites
      2 tb Honey
    1/3 c  Packed brown sugar
      1 tb Ground cinnamon
    3/4 c  Raisins
           For icing:
      1 c  Sifted powdered sugar
           ; sift, then measure
      3 ts Milk; (3 to 4)
    1/2 ts Vanilla
 
  Recipe by: St. Louis Post-Dispatch 3/3/97
  In large bowl, combine 1 cup all-purpose flour, granulated
  sugar, undissolved yeast, dry milk powder and salt. Stir in
  water, baby food and whole-wheat flour. Stir in egg whites
  and enough remaining all-purpose flour to make soft dough.
  On lightly floured surface, knead dough until smooth and
  elastic, about 4 to 6 minutes. Cover; let rest on floured
  surface 10 minutes.
  
  With a rolling pin, shape dough into an 18-by-12-inch
  rectangle. 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 12 equal pieces.
  Place, cut sides up, in greased 13-by-9-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 for 25 to 30 minutes or
  until done. Remove from pan; let cool on wire rack.
  
  To prepare icing: In small bowl, combine powdered sugar,
  milk and vanilla. Stir until smooth. Drizzle on rolls.
  
  Yield: 12 rolls.
  From Fleischmann's.
 
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