- 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
- 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.
- 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.
- In a small bowl, combine the confectioners' sugar, milk and remaining sugar substitute; drizzle over warm rolls. Yield: 8 servings.
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."
"Morning Cinnamon Rolls were quick and easy to assemble, and they were very tasty. I usually don't care for sugar substitutes, but it worked well in this recipe. I'll definitely be making these little cinnamon gems again! -- Kristine Chayes, Smithtown, N.Y."