As it starts getting cooler I’ve started thinking about winter food. And as much as I’ve tried to prolong the idea of winter coming, it is coming! We’ve started handing out holiday mints at the Olive Garden and the Christmas music is only days away from being played. Anddd there’s a Christmas tree at the mall already! I’m not ready for winter yet, I’m still enjoying fall 🙂
So while I was thinking about winter-y things, I started thinking about cinnamon rolls. My mom always made them on Christmas morning and randomly throughout the winter for breakfast.
I’ve made this recipe before and it went over really well. I like making them because they are pretty easy and they are healthier than the average cinnamon roll. I found the recipe in Hungry Girl’s 200 under 200 cookbook.
•1 package of reduce fat crescent rolls
•1/4 cup brown sugar
•1/4 cup splenda
•1/2 TBS buter or butter spread
•1 1/2 tsp cinnamon
•1/2 tsp salt
•1/4 cup cool whip
•3 TBS reduced fat cream cheeese
•1 TBS splenda
-Preheat oven to 375º
-Mix sugars, cinnamon, salt and butter in a bowl. You want to blend everything with a fork until there are little crumbs. Set aside.
-Mix together cool whip, cream cheese and splenda and put in refrigerator to chill.
-Open crescent rolls and knead with your hands to combine all the pieces. Sprinkle dough with a little flour and roll out to a thin sheet using a rolling pin.
-Spread sugar mixture over the dough, leaving a thin border on the outside of the dough. Next, roll dough lengthwise. Pinch the ends and put seam side down.
-Using a knife, slice the roll into slices. Spray a baking sheet with cooking spray and put rolls face up onto sheet.
-Bake for 8 minutes covered with foil. Remove foil and continue to bake for 5 more minutes.
-Spread icing while the rolls are hot! Enjoy 🙂
So gooey and delicious you’ll think that they are super fattening but I promise they aren’t 🙂
I might not be ready for winter yet but I sure am ready for cinnamon rolls 🙂