Entenmann's Low-Fat Gourmet Cinnamon Rolls copycat recipe by Todd Wilbur
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Entenmann's Low-Fat Gourmet Cinnamon Rolls

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You say you like your cinnamon rolls big? Then this is the clone recipe for you. The icing here includes fat-free cream cheese to create a smooth consistency while keeping the fat out.

Nutrition Facts
Serving size–1/2 roll
Total servings–16
Calories per serving–160
Fat per serving–2g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 2 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 1 2/3 cups bread flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons shortening, melted
  • 3 tablespoons egg substitute
  • 1/4 cup fat-free butter-flavored spread
  • 1/3 cup light brown sugar
  • 2 tablepoons Wondra flour
  • 2 teaspoons cinnamon
  • 1/2 cup powdered sugar
  • 2 tablespoons fat-free cream cheese
  • 2 to 3 drops vanilla extract
  • Pinch salt
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    • Instructions

      1. Dissolve the yeast in the warm water. When the yeast is dissolved, add the sugar and stir until it is dissolved as well. In about 5 minutes, the surface of the water will get foamy. (If foam does not form, your yeast may be too old or the water may be too hot.)

      2. In a large bowl, mix together the flour, baking powder, and salt.

      3. Melt the shortening in the microwave, set on high, for about 1 minute. Add the melted shortening, egg substitute, and yeast mixture to the flour, and stir by hand until all ingredients are combined. Use your hands to knead the dough for about 5 minutes, then form it into a ball and put it in a covered bowl in a warm spot for 1 to 1 1/2 hours or until it doubles in size.

      4. Roll the dough out onto a floured surface and form a rectangle measuring 12 inches wide and 18 inches long.

      5. Use a spatula to spread the butter-flavored spread evenly over the surface of the dough. Combine the brown sugar, Wondra flour, and cinnamon in a small bowl. Spread this mixture evenly over the surface of the dough.

      6. Starting from the top edge, roll the dough down until it forms a long roll. Cut off the ends, then slice the dough into 8 even slices and arrange them, cut side down, in a 9x13-inch greased pan or dish. Cover the pan with plastic wrap and let the rolls rise again for another 1 to 1 1/2 hours in a warm place.

      7. Preheat oven to 400 degrees F.

      8. Remove the plastic from the pan and bake the rolls for 18 to 22 minutes or until brown.

      9. As the rolls bake, combine the icing ingredients in a medium bowl with an electric mixer. Mix on high speed for about 1 minute.

      10. When the rolls are cool, spread the icing over the top of each one. Cover the baking dish, and store the rolls at room temperature until you are ready to serve them.

      Makes 8 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.

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