These little beauties are less than 150 calories -- a little time consuming, but worth it
Ingredients
Rolls
4.5cupswhole wheat pastry flour
1cupfat free milk
⅓cupbutter
⅓cupgranulated sugar
2-1/4teaspoonsYeast
1teaspoonsalt
2wholeeggs
¼cupbrown sugar
2teaspoonscinnamon- ground
1tablespoonwhisked whole egg, or, egg-beaters
Cream Cheese Icing
8ouncesfat free cream cheese
½cupconfectioners sugar
½cupfat free milk
1teaspoonvanilla extract
Instructions
Preheat oven to 350°F
Dissolve sugar into warm water, and then add the yeast. It is important to make sure the water is not over 110°F or it will kill the yeast. (It is normal for the yeast will foam a little.)
Add salt and butter to the water-yeast mixture.
Place the flour in your mixing bowl. With dough hook attached to mixer, turn mixer on to medium speed.
Add water and yeast mixture slowly to mixing bowl with flour.
Mix dough until all the flour has been scraped from the sides. Be careful to not over work your dough.
Once the dough is ready, sprinkle a little extra flour on a clean work surface and roll dough out on counter.
Then place dough in lightly sprayed bowl and cover with dish towel.
Allow to rise for about 1 to 1 ½ hours in a warm area.
Next, roll the dough out into a rectangle.
Lightly sprinkle brown sugar across every inch of the dough, then sprinkle ground cinnamon over the top of the brown sugar. Make sure to cover the ends of the dough as they are just as important as the center. If more calories are allotted for you, you may add an additional 1/4 cup of white sugar (but adjust the calorie count accordingly).
Dab each end of the roll with egg wash or egg beaters. This is to help ensure a nice seal so the cinnamon rolls don’t unroll.
Starting from the top of the dough, roll toward yourself until you get to the end, then in a push and roll method seal the seam to make it stick. Slice into 24 small cinnamon rolls. (Feel free to freeze half the batch before letting rise again to use at a later date.)
Place cinnamon rolls on a lightly greased baking pan about ¼ inch apart from one another.
Cover and let cinnamon rolls rise for about 20 to 30 minutes.
Then bake in oven for 15-20 minutes.
Serve warm alone or serve with a light cream cheese frosting
For frosting, mix t hose ingredients well with a hand beater or stand mixer with whip attachment. Spread on warm rolls.
Spa Index Kitchen Notes
We like this glaze with a wee bit of maple syrup, and less sugar, for a Maple Glaze, which is also very good on these rolls.
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