Happy Monday! I have something that will brighten up your Monday morning.
Oh hey there sexy little whole wheat cinnamon roll. How you doin?
These bad boys staring before you are not your average Cinnabon. No, no. These deliciously soft, ooey, gooey masterpieces are ones that you can enjoy WITHOUT guilt. Or a 15 mile treadmill session. Or having to unbutton your pants in public. No, no friends. This cinnamon roll is one you can ENJOY without ANY regret!
I was saying that last paragraph in my “TV infomercial voice” in case you were curious. I was startled awake at 4am in the worst circumstances…a sick dog. Ew. So, I apologize if I’m more wacky than usual. At least I made you these, that makes up for something, right?
I took every ounce of restraint not to eat these, one after another, despite an uncomfortably full stomach. They are incredible. Plus, with less than 270 calories a pop (which is close to 350 less than a standard roll), you aren’t completely derailing your diet. [After a weekend soaked in margaritas, this is nice]. They are made with whole wheat flour, a bit of butter and skim milk!
I know, I can hardly contain the excitement either. These were my first attempt at cinnamon rolls and I’m SO happy with how they turned out. So take that, Cinnabon! I’ll be running you outta business in no time! [I say as I twist a pretend villain mustache, cackling at the sky].
Recipe adapted from My Recipes.
Skinny Whole Wheat Cinnamon Rolls
Yields about 14 rolls
Prep time: 1 hour
Cook time: 22 minutes
Total time: 3 1/2 hours
- 1 cup fat free milk, warmed (100 – 110 degrees F)
- 4 tablespoons melted butter
- 1/4 cup white sugar + 1 tablespoon
- 1 package active dry, quick rising yeast
- 2 3/4 – 3 cups whole wheat flour
- Dash of salt
- 1 organic egg, beaten
- 1/2 cup packed brown sugar
- 1 1/2 tablespoons pumpkin pie spice (can use regular cinnamon if you want)
- 4 tablespoons butter, melted
- 1 teaspoon vanilla or almond extract
- 2 tablespoons light cream
- About 1 cup powdered sugar
- Mix milk, yeast, butter (2 tablespoons) and 1 tablespoon sugar in a large mixing bowl and let sit about 5 minutes, or until mixture is frothy. Stir in egg, remaining sugar and 1 cup flour and mix. Let sit another 10 minutes.
- Add in flour, 1/2 cup at a time and salt until mixture resembles a sticky dough (you may not use all the flour). Place dough on a lightly floured surface and knead for 4 – 6 minutes, or until dough is elastic. If still sticky, knead in remaining flour. Place dough in a large bowl coated with cooking spray and cover it. Let rise in a warm place (at least 85 degrees F) until doubled in size, may take up to 1 hour.
- Once dough has risen, punch it down, re-cover and let rise an additional 35 – 45 minutes, or until doubled in size again. Punch down again and let rest 5 minutes.
- On a lightly floured surface, roll out dough to a 9 x 18 rectangle. Gently brush remaining 2 tablespoons melted butter all over the dough. In a small bowl, mix together brown sugar and pumpkin pie spice. Sprinkle the melted butter with brown sugar/pumpkin pie spice mixture. Then carefully roll up one end to the other, pressing the sides down with your fingers.
- Using a sharp, un-serrated knife, cut the dough vertically into 14 pieces. Place pieces cut side down in 2 greased baking dishes (I used a 9 x 18 and an 8 x 8 circle), cover and let rise another 35 – 40 minutes, or until doubled in size. (I let rise about an hour).
- Preheat oven to 350 degrees F. Bake rolls for 18 – 22 minutes, or until golden brown. Remove from pans and let chill on a wire cooling rack.
- While rolls cool, prepare frosting by whisking butter and cream together. Add in vanilla. Then gradually add powdered sugar, about 1/4 cup at a time, until mixture is a little thick but still runny. Drizzle roll with frosting (about 1 1/2 tablespoons each) while still warm and serve.
Y’all, these are UNGODLY good. I just ate one and I’m still licking my fingers.
Nutritional information per roll:
Fat: 6 grams
Carbohydrates: 42.5 grams
Fiber: 1.8 grams
Protein: 5 grams
Weight Watchers Points Plus Points: 6