Prep 20 mins
Cook 25 mins
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.
- 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
- Preheat oven to 350 degrees. Grease a 12 cup muffin pan.
- In mixer combine flour, splenda, baking powder, and salt. Cut in 1/4 cup margarine, until mixture is crumbly.
- Slowly add milk until well blended.
- 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.
- In mixer, cream 1/3 cup butter and brown sugar. Stir in cinnamon.
- Place dime sized amounts of sugar mixture in the bottom of the muffin pan cups. Spread the remainder evenly over the dough.
- 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.
- Bake for 20 to 25 minutes.
- Allow rolls to sit in pans for 5-10 minutes, then invert to remove.
- In small bowl, combine confectioners sugar and 2 tbsp milk to create icing. Drizzle over inverted cinnamon rolls.