Cinnabon Cinnamon Rolls Reduced-Fat
By Todd Wilbur
How sinfully delicious are these cinnamon rolls? Their intoxicating aroma wafts through shopping malls and airports all over America, and at one time or another you've probably been a victim of that irresistible and gooey, doughy spiral of delight. But what if you could still get that marvelous Cinnabon taste with better than an 80 percent reduction in fat? Not possible, you say? Get out the rolling pin and prepare for an amazing reduced-fat conversion of American's favorite mall food.
Serving size–1 roll
Calories per serving–370 (Original–730)
Fat per serving–4g (Original–24g)
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 1 1/4-ounce package active dry yeast
- 1 cup warm fat-free milk (105 to 110 degrees)
- 1/2 cup granulated sugar
- 1/4 cup butter
- 6 tablespoons egg substitute
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup dark brown sugar, packed
- 1/3 cup Wondra flour
- 2 1/2 tablespoons ground cinnamon
- 1/2 cup fat-free butter spread
- 1 8-ounce package fat-free cream cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon Butter Buds
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Do This
1. Make the rolls by dissolving the yeast in the warm milk in a large bowl. Add the sugar and let the mixture sit for 5 minutes.
2. Melt the butter in the microwave or in a saucepan over low heat and add it to the mixture in the large bowl.
3. Add the egg substitute, salt, and flour to the large bowl, mix to incorporate the ingredients, then use flour-dusted hands to knead the dough into a large ball. Put the dough back into the bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Make the filling by combining the brown sugar, Wondra flour, and cinnamon in a small bowl. Preheat the oven to 400 degrees F.
5. Roll the dough out onto a lightly floured surface. Roll the dough into a flat rectangle until it is approximately 21 inches long and 16 inches wide. It should be about 1/4-inch thick.
6. Spread 1/2 cup of the butter-flavored spread over the surface of the dough. Sprinkle the brown sugar and cinnamon mixture over the spread.
7. Working from the top (a 21-inch side), roll the dough down to the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6, evenly spaced, into each of two 9x13-inch lightly greased baking pans. Cover the baking pans and let the rolls rise for another 45 to 60 minutes, then bake for 15 to 22 minutes or until the rolls are light brown on top.
9. While the rolls bake, combine the icing ingredients in a medium bowl and beat well with an electric mixer at high speed until smooth and creamy.
10. Cool the rolls for 3 to 5 minutes after removing them from the oven, then spread icing over the top of each one.
Makes 1 dozen rolls.
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I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.