Low Fat Cinnamon Rolls

³ Description

These ooey-gooey cinnamon rolls are as delicious as any Cinnabon cinnamon roll and totally guilt-free with a fraction of the calories and fat of the traditional treat! A Cinnabon cinnamon roll is over 800 calories and 35g of fat! THESE babies are only 172 calories and 2.5g fat! Working with yeast may seem daunting, but this recipe IS easy and totally worth a whirl!

² Ingredients

•  1 medium Egg
•  1.5 cup Whole Wheat Flour
•  1 serving (12g) Yeast
•  3 teaspoon Sugar
•  6 serving (serving = 1/2 packed tsp.) Splenda Brown Sugar
•  2 tsp Cinnamon
•  1 tsp Pumpkin Pie Spice
•  1/2 tsp Salt
•  1/4 tsp Vanilla Extract
•  1/3 cup unsifted Powdered Sugar
•  9 serving (serving = 1 packet) Whole Foods Market Stevia
•  0.66 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  7 serving (serving = 1/4 cup) Bob's Red Mill All Purpose Baking Flour
•  1.52 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  0.04167 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1 serving (serving = 2 tbsp) Philadelphia 1/3 Less Fat Cream Cheese
•  0.66 serving (serving = 1 tbsp) Smart Balance Light Butter & Canola Oil Blend

q Directions

Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.
Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.
In a the bowl of a stand mixer, combine yeast (use one packet of rapid rise yeast), 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.
Whisk together canned pumpkin and egg.
In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.
Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
Beat 5 minutes on medium-low speed.
Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15–20 minutes.
While the dough rises, combine all filling ingredients except butter. Set aside.
After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle that’s about 15″x9″ (doesn’t need to be exact measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.
Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.
Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15″x 3–4″.
Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.
Transfer cut cinnamon rolls into a 9″x13″ baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.
Make the icing in the meantime by combining all icing ingredients. It’s supposed to be a glaze, so don’t worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!
Preheat oven to 325F.
Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.
Bake cinnamon rolls 8–12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if you’re unsure, just take them out!
This recipe yields 12 cinnamon rolls, one serving being one roll.

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