Saturday, September 17, 2011

"Healthy" Cinnamon Rolls


Ok.  Lets be honest for a moment.  Cinnamon rolls and healthy are not exactly compatible.  But... this morning I did my best to merge them.  It was my turn to make our weekly tradition of hot breakfast Saturdays and cinnamon rolls sounded amazing.  I did not figure out a calorie count.  I didn't really care because I made them as healthy as I could and then only ate until I was full.

Here is my justification for it being healthy--it is fat free and has very little sugar.  It is 100% whole grain and loaded with fiber.  Plus it has lots of raisins--which are not the lowest calorie food but I figured hey, it was fruit! :)  And just so you are aware, these are actually "biscuits" not "rolls."  The difference being they are not meant to rise/ get fluffy and so it speeds up the process.  These are fast!  It is more the texture of a biscuit but it seriously tastes amazing!

INGREDIENTS
2 c. whole wheat flour
1 T. baking powder
2 t. Splenda
1/2 t. cream tartar
1/4 t. salt
1/2 c. white beans, drained & rinsed
2/3 c. skim milk

1/3 c. Splenda
1/8 c. brown sugar
2 t. cinnamon
15-20+ squirts Parkay butter spray
1/2 c. raisins

4 oz fat free cream cheese, room temperature
Splenda, enough to reach desire consistency  (I cheated a little... I used probably 1/3 - 1/2 c. Splenda and maybe a few tablespoons of powdered sugar)
1 t. vanilla

DIRECTIONS:
Preheat oven to 400*F.  Stir flour, baking powder, 2 t. splenda, cream of tartar and salt together.  Cut in beans until coarse crumbs (this is the same technique as cutting in butter--it really works, I promise and you seriously can't taste the difference!).  Stir in milk.  Knead dough on a lightly floured counter 2-3 times.  Roll dough out into a long rectangle.

Spray the dough rectangle with Parkay spray and rub it around with your fingers until it has a light coat.  In a separate bowl, combine the 1/3 c. Splenda, brown sugar, cinnamon.  Spread mixture on top of dough then sprinkle with raisins.

Beginning at the long edge, roll dough into a log.  Using dental floss cut into ~1 in slices.  (My log made exactly 20 rolls.  I might have cut them slightly small.)  Spray a cookie sheet with non-stick spray and place the rolls on it.  They can be fairly close together because they won't rise too much.

Bake at 400*F for about 14-15 minutes or until the top is golden brown.  Place on cooling rack.

Beat the cream cheese.  Add in the splenda (and a little powdered sugar) and vanilla and continue to beat until it is your desired consistency.  Personally, I like it more like a frosting not a glaze so I like it thicker.  Frost/ glaze the top of the rolls.  Refrigerate any leftovers.

Happy Healthy Cinnamon Roll Making! :D
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