Cinnamon Rolls: the Light Version |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a classic cinnamon roll recipe, I have simply made as many light version substitutions as I could to make this sweet treat a little less calorific, but just as sinful in taste. Its a great Sunday brunch treat, if I do say so myself. Ingredients:
2 cups flour |
2 tablespoons sugar substitute (splenda) |
4 teaspoons baking powder |
1 teaspoon salt |
1/4 cup reduced fat margarine |
3/4 cup reduced-fat milk |
1/3 cup reduced fat margarine |
1/2 cup splenda brown sugar, packed (1 cup if using traditional brown sugar) |
3 teaspoons ground cinnamon |
1/2 cup confectioners' sugar |
2 tablespoons reduced-fat milk |
Directions:
1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan.
2. In mixer combine flour, splenda, baking powder, and salt. Cut in 1/4 cup margarine, until mixture is crumbly.
3. Slowly add milk until well blended.
4. On a floured surface, knead dough until it is smooth and elastic. Roll dough into a rectangle 12 long, 4-6 wide and 1/2 thick.
5. In mixer, cream 1/3 cup butter and brown sugar. Stir in cinnamon.
6. Place dime sized amounts of sugar mixture in the bottom of the muffin pan cups. Spread the remainder evenly over the dough.
7. Working with the long end of the dough, roll the dough up (jelly roll style) and cut into 12 pieces (each about 1 wide). Place one in each muffin cup.
8. Bake for 20 to 25 minutes.
9. Allow rolls to sit in pans for 5-10 minutes, then invert to remove.
10. In small bowl, combine confectioners sugar and 2 tbsp milk to create icing. Drizzle over inverted cinnamon rolls.
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