I admit it. I’ve never made cinnamon rolls before.
I have made these…which uses the same basic principles.
I put these together within an hour … from start to breakfast!
These cinnamon rolls are very cinnamon nutrient packed. Check it out:
And they have the following benefits*:
- Anti-clotting actions
- Anti-microbial activity
- Blood sugar control
- Boosts brain function
- Improves colon health
- Protects against heart disease
So, if those nutritional benefits and speed don’t persuade you to make these cinnamon rolls, then you should just make them because they are delicious!
And this is NO April fools joke.
They really ARE easy & light cinnamon rolls.
Easy & Light Cinnamon Rolls
adapted from Handle the Heat
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- dash of salt
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup cup whole wheat flour
- 2 tablespoons sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- dash of salt
- 1 1/4 cups low fat buttermilk
- 5 tablespoons unsalted butter, melted and cooled, divided
- 1 cup powdered sugar
- 1 1/2 tablespoons one third fat cream cheese
- 1 1/2 tablespoon low fat buttermilk
- Prepare an 8″ square baking dish with aluminum foil and spray with canola oil.
- In a small bowl, stir all of the filling ingredients together and set aside.
- In the bowl of your mixer, combine the flours, sugar, baking powder, baking soda and salt. Mix for a couple of seconds.
- Add in the buttermilk and 4 tablespoons of the melted butter with the dough hook attachment for about 2 minutes.
- Preheat the oven to 425°.
- Turn the dough out onto a heavily floured surface (the dough will be sticky).
- With flour on your hands, all over the surface and on top of the dough, push the dough out to a 9″ x 12″ rectangle.
- Brush the remaining tablespoon of melted butter over the dough, leaving a 1/2″ boarder.
- Sprinkle the filling evenly over the butter.
- Roll the dough up along the long edge (so that the dough is long).
- Cut into 12 equal parts using a pastry scraper or serrated knife (you can also cut into 9 equal parts for larger cinnamon rolls).
- Gently reshape cinnamon rolls as your put them in the dish to be more circular (if they became more oval when cutting.
- Cover the dish with aluminum foil and bake for 12 minutes.
- Uncover and bake for another 15-20 minutes until golden brown.
- While the rolls are baking, prepare the glaze by mixing the ingredients together well and set aside.
- Take the rolls out of the oven and let them cool for about 3 minutes.
- Pour the glaze evenly over the cinnamon rolls and serve!