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!
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
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