Cinnamon Rolls: The Light Version

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 cups flour
• 2 tablespoons sugar substitute (splenda)
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup reduced fat margarine
• 3/4 cup reduced-fat milk
• 1/3 cup reduced fat margarine
• 1/2 cup splenda brown sugar, packed (1 cup if using traditional brown sugar)
• 3 teaspoons ground cinnamon
• 1/2 cup confectioners' sugar
• 2 tablespoons reduced-fat milk

Recipe

• 1 preheat oven to 350 degrees. grease a 12 cup muffin pan.
• 2 in mixer combine flour, splenda, baking powder, and salt. cut in 1/4 cup margarine, until mixture is crumbly.
• 3 slowly add milk until well blended.
• 4 on a floured surface, knead dough until it is smooth and elastic. roll dough into a rectangle 12" long, 4-6" wide and 1/2" thick.
• 5 in mixer, cream 1/3 cup butter and brown sugar. stir in cinnamon.
• 6 place dime sized amounts of sugar mixture in the bottom of the muffin pan cups. spread the remainder evenly over the dough.
• 7 working with the long end of the dough, roll the dough up (jelly roll style) and cut into 12 pieces (each about 1" wide). place one in each muffin cup.
• 8 bake for 20 to 25 minutes.
• 9 allow rolls to sit in pans for 5-10 minutes, then invert to remove.
• 10 in small bowl, combine confectioners sugar and 2 tbsp milk to create icing. drizzle over inverted cinnamon rolls.