Low sugar Ooey, Gooey Berry Cinnamon Rolls
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Low sugar Ooey, Gooey Berry Cinnamon Rolls calories by ingredient
Introduction
The basis for this recipe is a sugar-free yellow cake mix. The only pure sugars are from the berries. The basis for this recipe is a sugar-free yellow cake mix. The only pure sugars are from the berries.Number of Servings: 24
Ingredients
-
Dough:
1 Box Pillsbury Sugar Free Classic Yellow Cake Mix
5 cups all-purpose flour
Pinch ground nutmeg
2 pkgs dry yeast
2 1/2 cups warm water
Filling:
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup dried blueberries
4 oz rum or other steeping liquid
1 cup SplendaŽ mixed with 1T cinnamon and 1/4 tsp nutmeg
Icing:
1 can Pillsbury Sugar Free Vanilla Frosting
Reserved steeping liquid
Directions
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.
Member Ratings For This Recipe
-
TEALDREX
