The kids wanted breakfast today (Go figure, they wanna eat every day. What is up with that) We had no milk so cereal was out. So, I decided to try a new recipe for homemade cinnamon rolls. They were super easy and everyone liked them. I could have went for a little more icing. The best thing is that they were low fat and under 200 calories a serving.
So, if you are out of milk and the kids want to eat, try these easy, low-fat cinnamon rolls.
You will need the following ingredients:
1 package Pillsbury Crescent Rolls
Spray butter (I used Parkay spray)
1/4 brown sugar
1/4 cut Splenda
1/2 Tablespoon light whipped butter (I used Parkay)
1 1/2 Teaspoons Cinnamon
1/8 Teaspoon salt
1/4 cup Cool Whip Free (thawed)
3 Tablespoons cream cheese, room temp.
1 Tablespoon Splenda
Preheat Oven to 375 degrees
To make filling, combine all ingredients in a medium bowl. Make sure you stir it well to get butter mixed evenly.
To make Icing, combine all the ingredients and mix until it is smooth. Put this in the fridge to chill while you do the remaining steps.
Lay out the crescent rolls on a clean, dry surface (you can sprinkle flour if it seems to stick). The crescent rolls make a rectangle if you take them out of the package and do not separate. Pinch to seal all of the seams. If you ever need my fingerprints, this would be the place to get them. Spray liberally with butter.
Spread filling out evenly over the dough. I put it clear to the edges cuz I don’t like bites without filling.
Roll, starting with the short side, tightly. This will look like a log. Pinch seams to seal.
Using a sharp knife cut into 8 pieces.
Grease the pan and place pieces on it. They shouldn’t touch.
Cover pan with foil to keep rolls from getting too hard. Cook like this for 8 minutes. Remove foil after this amount of time and then cook for 4-6 more minutes. Spread with icing immediately.
Enjoy. Not too pretty, but mighty tasty.
This is a variation of a Hungry Girl Recipe. Use light or fat free products to keep this under 200 calories.