Mama Love's Lighter Cinnamon Rolls
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 138.1
- Total Fat: 5.8 g
- Cholesterol: 16.0 mg
- Sodium: 113.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 1.1 g
- Protein: 2.5 g
View full nutritional breakdown of Mama Love's Lighter Cinnamon Rolls calories by ingredient
Introduction
My husband's grandmother's cinnamon roll recipe, only healthier. Great for those special occasions like Christmas morning. My husband's grandmother's cinnamon roll recipe, only healthier. Great for those special occasions like Christmas morning.Number of Servings: 36
Ingredients
-
1 cup milk (nutrition info uses 2% milk)
1/2 cup oil (nutrition info uses sunflower oil)
1/4 cup Splenda
1/4 cup sugar
3 eggs
1 tsp salt
1 Tbsp yeast (or 1 package/cake)
1/4 cup lukewarm water
2 1/4 cups wheat flour
2 1/4 cups white flour
1 stick margarine
1/2 cup Splenda sugar blend for baking
Icing:
1 cup powdered sugar
1/2 tsp vanilla extract
1 tsp water
Directions
This is the same recipe for Mama Love's Lighter Dinner Rolls only turned into cinnamon rolls. I sometimes make half of the batch dinner rolls and the other half cinnamon rolls.
Scald milk, combined with oil, 1/2 cup splenda and 1/2 cup sugar. Set aside to cool completely.
In large bowl, beat eggs on high. Add milk mixture plus salt.
Dissolve yeast in 1/4 cup lukewarm water. Add to mixture. Reduce mixer speed and blend in both flours.
Cover and let rise until doubled.
Roll out dough on a floured surface. Spread with stick of melted margarine. Cover with Splenda sugar blend and sprinkle with cinnamon. Add raisins if desired (not included in nutritional info). Roll up and cut in 3/4 inch slices. Place on cookie sheet with sides or rectangular cake pan, sides of cinnamon rolls touching.
Bake 15 to 20 minutes at 350 degrees.
For icing: mix 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tsp water (more if it is too thick)
Makes approx. 36 cinnamon rolls.
Number of Servings: 36
Recipe submitted by SparkPeople user LANDSBERRYMAN.
Scald milk, combined with oil, 1/2 cup splenda and 1/2 cup sugar. Set aside to cool completely.
In large bowl, beat eggs on high. Add milk mixture plus salt.
Dissolve yeast in 1/4 cup lukewarm water. Add to mixture. Reduce mixer speed and blend in both flours.
Cover and let rise until doubled.
Roll out dough on a floured surface. Spread with stick of melted margarine. Cover with Splenda sugar blend and sprinkle with cinnamon. Add raisins if desired (not included in nutritional info). Roll up and cut in 3/4 inch slices. Place on cookie sheet with sides or rectangular cake pan, sides of cinnamon rolls touching.
Bake 15 to 20 minutes at 350 degrees.
For icing: mix 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tsp water (more if it is too thick)
Makes approx. 36 cinnamon rolls.
Number of Servings: 36
Recipe submitted by SparkPeople user LANDSBERRYMAN.