Watching what you eat? Try to keep those pesky calories down? I bet you thought cinnamon rolls were are thing of the past. Thanks to Janey & Greta Podleski of The LooneySpoons Collection Cookbook you can have one of these giant beauties for only 269 calories! That’s right INCLUDING the yummy cream cheese glaze. HERE is the link to my book review on The LooneySpoons Collection Cookbook. This recipe can be found on page 292.
Rolls Royce (Cinnamon Roll) Recipe
2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup ground flaxseed
1 package (8g) or 2-1/4 teaspoons quick rising yeast
1 teaspoon salt
1 cup 1% milk
1/4 cup brown sugar
2 tablespoons butter
1 teaspoon vanilla extract
1 egg, lightly beaten
1 filling recipe (below)
1 glaze recipe (below)
Preheat oven to 350 degrees (if using the heat to help your rolls rise)
To make dough, combine both flours, flaxseed, yeast and salt in a medium bowl. Mix well and set aside. NOTE: I put my flour mixture into a mixing bowl.
Add milk, sugar, butter and vanilla to a small pot. Heat over medium heat, stirring often, just until milk is warmed, butter is melted and sugar is dissolved. Do not simmer or boil. Remove from heat and carefully pour into a large mixing bowl. NOTE: I poured mine into a measuring cup. Add half the flour mixture and egg. Stir using a wooden spoon until well blended. Add remaining flour mixture and stir until a soft ball forms. NOTE: I used my free standing mixer fitted with a dough hook; added the egg and mixed then added the warm mixture and blended until a soft ball formed. Turn dough onto a lightly floured surface. Add a bit more flour if dough is too sticky. Knead dough until smooth and elastic, about 1 minute. Place dough in a clean bowl that has been lightly oiled. Cover with a tea towel and let rise in a warm place (I put mine on the preheated oven stove top) for 30 minute or until doubled in size.
2/3 cup brown sugar
1 tablespoon cinnamon
2 tablespoons butter, room temperature
Mix brown sugar and cinnamon in a small bowl and set aside.
Line a 9×13-inch baking pan with parchment paper and set aside.
When dough has risen, turn out onto a lightly floured surface. Roll out dough to a 12×14-inch rectangle.
Using a butter knife, spread 2 tablespoons butter evenly over dough. Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges.
Roll up dough jelly-roll-style. You should end up with a 12-inch long roll. Using a very sharp knife, slice roll into 12 equal pieces. Arrange rolls in a single layer in prepared pan.
Cover with a tea towel and let rise in a warm place for 30 minutes.
If not using the heat to help your rolls rise preheat oven to 350 degrees. Bake rolls for 25 minutes. They should be puffed up and light golden brown. Remove from oven and let cool slightly while you prepare glaze.
2 tablespoons light cream cheese, at room temperature
1 tablespoon butter, at room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Cream all ingredients together until smooth. Spread evenly over warm rolls. (Note: Add 1 tablespoon milk to drizzle.)