Low-Fat Cinnamon Rolls Recipe

Publisher Photo

Low-Fat Cinnamon Rolls Recipe

Be the first to add a review
Publisher Photo
Not only are these sweet rolls low in fat, they're convenient. Instead of making a yeast bread from scratch, this recipe calls for frozen bread dough.—Heather Cliften-Champagne, Brockville, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon grated orange peel
  • 2 to 3 teaspoons orange juice

Directions

Punch dough down. On a lightly floured surface, roll dough into a 12x8-in. rectangle. Brush with butter. Sprinkle with sugar and cinnamon. Roll up, jelly-roll style, starting at a narrow end. Slice into 1-in. rolls. Place in a 9-in. round baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 15-20 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls. Serve warm. Yield: 1 dozen.
Originally published as Low-Fat Cinnamon Rolls in Country Woman November/December 1996, p36

Nutritional Facts

1 each: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 219mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon grated orange peel
  • 2 to 3 teaspoons orange juice
  1. Punch dough down. On a lightly floured surface, roll dough into a 12x8-in. rectangle. Brush with butter. Sprinkle with sugar and cinnamon. Roll up, jelly-roll style, starting at a narrow end. Slice into 1-in. rolls. Place in a 9-in. round baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
  2. Bake at 375° for 15-20 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls. Serve warm. Yield: 1 dozen.
Originally published as Low-Fat Cinnamon Rolls in Country Woman November/December 1996, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLow-Fat Cinnamon Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review