"Cinnabon" Cinnamon Rolls

Dough:
1 C warm milk
1 pkg. dry yeast
1/2 C egg substitute
1/3 C stick margarine, melted
4 1/2 C bread flour
1 tsp. salt
1/2 C splenda

Filling:
1 C packed Splenda Brown Sugar
2 1/2 Tbsp. ground cinnamon
1/3 C stick margarine, softened

Icing:
3 oz. neufchatel cheese (low fat cream cheese), softened
1/4 C stick margarine, softened
1 1/4 C powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Microwave milk 45-60 seconds. Sprinkle yeast over milk in the mixing bowl. Wait until it foams (if the yeast does not foam, throw out, and start over). Add the rest of the "dough" ingredients, and mix using the dough hook. Knead with hook for about 2 minutes. Place dough in a large bowl that has been sprayed with cooking spray. Cover with plastic wrap, and let rise until the dough has doubled in size (1 hour minimum).

In a small bowl, combine brown sugar and cinnamon. Spray surface with cooking spray, and sprinkle with flour. Roll dough into a 16 in. x 21 in. rectangle (~1/4 in. thick). Spread softened margarine over dough. Sprinkle cinnamon sugar mixture evenly over dough. Roll up using the long side. Cut off rough ends, and then cut into 12 even sized rolls. Place rolls in a 13 x 9 baking dish (I use metal), and cover with plastic wrap. Let rise until doubled in size (30 minutes minimum).

If making this dish ahead of time, place in fridge after doubling the second time. Before baking, ensure the rolls have reached room temperature.

Pre-heat oven to 350 F. Bake until golden brown, and bubbly, 18-20 minutes. While rolls are in the oven, beat icing ingredients together. Spread on the rolls right after taking them out of the oven.

Serving Size: Makes 12 rolls

Number of Servings: 12

Recipe submitted by SparkPeople user CMCGUIRE88.