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:
from WHFoods
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
*from WHFoods
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
Ingredients
Filling
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- dash of salt
Dough
- 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
Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons one third fat cream cheese
- 1 1/2 tablespoon low fat buttermilk
How-To
- 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!
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Yum! They look delicious! I can’t wait to try them!
Healthy cinnamon rolls? How can you resist?!
Wow…these do look easy! And fantastic! I’ve never made cinnamon rolls either (unless you count the Pilsbury pop-open tube!!)
Glad I found your blog through Foodbuzz…it’s gorgeous!
LOVE the look of these buns – thanks for sharing! I will be making them tomorrow for Sunday Brunch
Visiting from Whipperberry….
Lowri
if there good for me that means I can eat even more of them! I do love cinnamon rolls!
Welcome to foodbuzz, if you need any help navigating the site, don’t hesitate to ask!
Dennis
delicious cinnamon rolls like the addition of whole wheat flour
thanks for the add
Fabulous! These look amazing!
Fabulous – can’t go wrong with something that is healthier and who doesn’t enjoy a cinnamon roll.
Mandy
YUM! I’ve never made cinnamon rolls from scratch either, but these sound very tempting! I love the addition of whole wheat…bookmarking this for the very near future!
Healthy cinnamon rolls…sign me up! These look perfect. I wish I had one for breakfast right now!
I am be trying these very soon
these sounds easy to make. no yeast cinnamon rolls, WOW, this is what a call a fast breakfast.
great photos, wonderful recipe.
Thanks for sharing
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YUM! I always knew cinnamon rolls were good for you! The use of buttermilk is genius.
I just made these and the dough is extremely sticky and wet. I am going to bake them off tomorrow morning but wanted to see if that is how the dough should be. I used all whole wheat flour (I always alter recipes because I mill my own flour). When rolling up, there was so much filling that the dough did not stick together and they seem to be falling apart some. Is that how it should be? The dough just doesn’t seem thick enough?
Weird. I’ve never had trouble with this recipe. Is it possible that you didn’t add enough flour? Or is it possible that you didn’t roll out your dough thin enough to allow the filling to spread out more? I’m not sure what went wrong. :-/ If you have any other questions or concerns, let me know. Happy Baking!
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