Morning Cinnamon Rolls Recipe
- 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
- 1/2 teaspoon ground cinnamon
- Sugar substitute equivalent to 1/2 cup sugar, divided
- 1/4 cup confectioners' sugar
- 1 tablespoon fat-free milk
- 1. Unroll crescent dough into a rectangle; seal seams and perforations. Combine the cinnamon and half of the sugar substitute; sprinkle over dough. Roll up jelly-roll style, starting with a long side; seal edge. Cut into eight slices.
- 2. Place rolls cut side down in a 9-in. round baking pan coated with cooking spray. Bake at 375° for 12-15 minutes or until golden brown.
- 3. In a small bowl, combine the confectioners' sugar, milk and remaining sugar substitute; drizzle over warm rolls. Yield: 8 servings.
1 each: 123 calories, 5g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Morning Cinnamon Rolls
"Made these according to recipe--way too sweet. Next time I'll cut back on sugar and add a touch more cinnamon. Also, like a review I read, might add raisins or nuts. The major problem I had is I baked them for the time given and they were very brown on outside but almost raw on inside. Next time might try 350 degrees and adjust time according to how they are baking."
"Did not taste good at all."
"Very disappointing. Will never make again. My husband & son did not like them either."
"WOW!! These was so easy to make. I did use regular sugar instead of sugar substitute because I didn't have any, and they turned out great. I will make these more often."
"These turned out to be an amazing surprise but i did alter it a little.I added a little extra cinnamon and a TB of crushed walnuts to the filling mix, made an extra half recipe of filling but only half of the icing amount. After spraying the pan I sprinkled a little of the brown sugar/cinnamon/nut mix over the bottom of the pan. After unrolling the crescents and sprinkling on most of the sugar mix, I added a TB of raisins, rolled it up and continued with recipe. The leftover sugar mix was sprinkled over the tops. When cooked wait a minute and then turn over onto a plate. You have a beautiful glazed finish which will only need the smallest drizzle of icing.OMG, I should have made 2 pans!"
"I 'tweek' this recipe alittle. I use 2 tubes of crescent rolls and a teaspoon of cinnamon. Sometimes I swap the sugar substitute for white sugar."
"these were really good! My husband loved them...they were easy to prepare and I like the fact that it used ingredients that I normally keep on hand!!"
"I tried the recipe and thought it was very easy and delicious. I used brown sugar in the place of white sugar and added raisins. My husband raved about them. sab"
"These rolls are great and very easy to make. I have also made them with a "sticky bun" topping."
"they were easy to make&very good. thanks/ marie"
"My husband absolutely loved these as did I. And as much as we both love sugar, I think the next time I will make the glaze without the sugar in it. There is so much on the rolls itself that I think the sugar added to the glaze too makes it just a little bit of an overload. But it is still definitely a keeper in my recipe box, and I cannot wait to make these again! Thanks for a quick and awesome recipe!"
"Great recipe, I made it using recipe creations instead of the crescent rolls. I will make it again, but will probably double the filling just for more flavor."
"This looks so good. I have a tube of crescent rolls in the fridge, and will be making this for breakfast on the weekend."
"We had our grandchildren for the weekend and our 7 yr. old granddaughter helped me make them. They were delicious!! She was so excited that we made "homemade" cinnamon rolls! Thanks for the easy recipe.pollyb"
"They are tasty but very small. Be sure to securely pinch together the perforations on the crescent rolls otherwise the dough will break apart. The recipe says it makes 9 rolls, I ended up with 8 little rolls. Also, use an 8" square pan or 9" round cake pan, no larger because then the pan will be much too big for the number of rolls."
"The rolls were pretty tasty, but I should have cooked them just a bit longer. Will try again."
"I made these,and my husband wouldn't leave them alone.jackie"
"Several said why not use the Grands Cinnamon rolls? That is a thicker, completely different texture/dough. Would not be as rich and good as this dough. I think I will take the suggestion to use the sheets of crescents that have no seams, dust board with some flour and try again. they are sure worth experimenting. Rather costly, but worth it once in a while. "
"They were wonder, quick and I would make them again, but there has to be an easier way to seal that darn dough! It stuck to the board, came apart and they were ugly when they finished baking. I'm wondering about dusting surface AND hands with some flour? Worth doing again though and hubby really liked them."
" That's good news!
"How do people get their recipes posted HERE and viewed by others??? I have submitted my recipe more than once, and have still to see it featured. WHY is that???Pat...Huntley, IL"
"I agree with the seam issues - but Pillsbury is now making the Crescents in SHEETS now. No more seams!!"
"I have to admit, I have tried several recipes using crescent rolls, it is not easy. The seams do not hold and when you roll it up, it tends to tear. I agree, just buy the low fat grands, save yourself the trouble."
"Re: Morning Cinnamon RollsTry adding some orange peel with the raisins, then add peel to drizzle as well. Makes them different.Grandma Sam"
"why not just buy grands cinnamon rolls which are available in a low fat version, those are excellent"
"I like to add raisens to this filling. Makes a yummy breakfast roll! Reta of Kalamazoo"