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Delicious cinnamon rolls without any guilt and less than 270 calories per bun!
For the rolls:
Mix milk, yeast, butter (2 tablespoons) and 1 tablespoon sugar in a large mixing bowl and let it sit for about 5 minutes, or until mixture is frothy. Stir in egg, remaining sugar and 1 cup flour and mix. Let it sit another 10 minutes.
Add in the remaining flour, 1/2 cup at a time and the salt until mixture resembles a sticky dough (you may not use all the flour).
Place dough on a lightly floured surface and knead for 4-6 minutes, or until dough is elastic. If still sticky, knead in the remaining flour. Place dough in a large bowl that you’ve coated with cooking spray and cover it. Let rise in a warm place (at least 85 F) until doubled in size. This may take up to 1 hour.
Once dough has risen, punch it down, re-cover it and let it rise an additional 35-45 minutes, or until doubled in size again. Punch down again and let rest 5 minutes.
On a lightly floured surface, roll out dough to a 9 x 18 rectangle. Gently brush remaining 2 tablespoons melted butter all over the dough.
In a small bowl, mix together brown sugar and pumpkin pie spice. Sprinkle the melted butter covered dough with the brown sugar/pumpkin pie spice mixture. Then carefully roll up the dough from one end to the other, pressing the sides down with your fingers.
Using a sharp, un-serrated knife, cut the dough vertically into 14 slices. Place the slices cut side down into 2 greased baking dishes (I used a 9 x 18 and an 8 x 8 circle), cover and let rise another 35-40 minutes, or until doubled in size. (I let it rise about an hour).
Preheat oven to 350 F. Bake rolls for 18-22 minutes, or until golden brown. Remove rolls from pans and let them cool on a wire cooling rack.
While rolls cool, prepare frosting by whisking butter and cream together. Add in vanilla. Then gradually add powdered sugar, about 1/4 cup at a time, until mixture is a little thick but still runny.
Drizzle rolls with frosting (about 1 1/2 tablespoons each) while still warm and serve.
Recipe adapted from My Recipes.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!