Low sugar Ooey, Gooey Berry Cinnamon Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Dough:1 Box Pillsbury Sugar Free Classic Yellow Cake Mix5 cups all-purpose flourPinch ground nutmeg2 pkgs dry yeast2 1/2 cups warm waterFilling:1/2 cup dried cherries1/2 cup dried cranberries1/2 cup dried blueberries4 oz rum or other steeping liquid1 cup SplendaŽ mixed with 1T cinnamon and 1/4 tsp nutmegIcing:1 can Pillsbury Sugar Free Vanilla FrostingReserved steeping liquid
Makes 24 rolls
Preheat oven to 325°
Pour steeping liquid over berries in a microwave-safe bowl. Microwave on high 3 minutes. Let steep approximately 10 minutes. Drain, reserving liquid.
Prepare the icing by heating the frosting in the microwave until it reaches a thick, pourable state. Mix in 1T of reserved steeping liquid at a time until the icing reaches a consistency that drizzles well.
Butter two 9x12 cake pans.
1. Mix together cake mix, flour, and yeast in a large bowl; stir until well-blended.
2. Add warm water and stir to blend well; cover and let rise until double in bulk.
3. Punch down dough and cut in half. (Dough will be slightly sticky). On a pastry cloth or lightly floured surface, roll out the first half of the dough into a large rectangle. Spread dough with 1/2 of the softened butter. Sprinkle with half the cinnamon mixture. Sprinkle half the berry mixture over the dough.
4. Roll up like a jelly roll and cut into 12 slices. Place rolls into one of the prepared pans, leaving room for rolls to double again before baking. (They will be large.)
5. Repeat with remainder of dough and filling. Let rise in pans until double.
6. Bake the rolls 30 minutes or until just done in the center.
7. Remove from oven and drizzle with icing.
Best served while warm.
Number of Servings: 24
Recipe submitted by SparkPeople user TEALDREX.
Preheat oven to 325°
Pour steeping liquid over berries in a microwave-safe bowl. Microwave on high 3 minutes. Let steep approximately 10 minutes. Drain, reserving liquid.
Prepare the icing by heating the frosting in the microwave until it reaches a thick, pourable state. Mix in 1T of reserved steeping liquid at a time until the icing reaches a consistency that drizzles well.
Butter two 9x12 cake pans.
1. Mix together cake mix, flour, and yeast in a large bowl; stir until well-blended.
2. Add warm water and stir to blend well; cover and let rise until double in bulk.
3. Punch down dough and cut in half. (Dough will be slightly sticky). On a pastry cloth or lightly floured surface, roll out the first half of the dough into a large rectangle. Spread dough with 1/2 of the softened butter. Sprinkle with half the cinnamon mixture. Sprinkle half the berry mixture over the dough.
4. Roll up like a jelly roll and cut into 12 slices. Place rolls into one of the prepared pans, leaving room for rolls to double again before baking. (They will be large.)
5. Repeat with remainder of dough and filling. Let rise in pans until double.
6. Bake the rolls 30 minutes or until just done in the center.
7. Remove from oven and drizzle with icing.
Best served while warm.
Number of Servings: 24
Recipe submitted by SparkPeople user TEALDREX.
Nutritional Info Amount Per Serving
- Calories: 281.4
- Total Fat: 9.4 g
- Cholesterol: 10.2 mg
- Sodium: 200.9 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 3.6 g
- Protein: 3.7 g
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