Low Fat Cinnamon Buns Recipes

FAT FREE CINNAMON ROLLS

Steps:

• In a large bowl, combine the 1 cup lukewarm milk and the yeast. Add the 1/4 cup sugar, 1 1/2 cups of the flour and the 2 egg whites. Mix well. Cover bowl with kitchen towel and let sit 30 minutes on the counter. Now add the salt and the other 1 1/2 cups flour. Knead dough 5 minutes, adding enough extra flour to keep dough from sticking to counter. Roll out the dough into a rectangle shape, probably 12" by 9". Mix the 1 cup brown sugar with the ground cinnamon and sprinkle over dough, saving a little to sprinkle over top. Roll up dough, lengthwise and cut into approximately 1" slices. Place in greased baking pan. Beat togeather the egg white and the 1 tablespoon skim milk, brush over the tops of cut rolls and sprinkle with the reserved cinnamon/sugar mix. Preheat oven to 375 degrees and bake the rolls uncovered for 20-25 minutes. In a small bowl combine powdered sugar, the 3 tablespoons skim milk and the vanilla. Cool rolls slightly and drizzle icing over.

LOW-FAT CINNAMON BUNS

Steps:

• 1. Using a 9x13-inch and a 9x9-inch baking pans spray pan with nonstick spray then cover bottom of pans with parchment paper and spray that too. These buns can be frozen before frosting . Reheat in microwave then frost if desired.
• 2. Buns: Combine the first 5 ingredients in a large bowl. Mix until combined. Beat the eggs in a separate bowl. Whisk in water and buttermilk. Combine the wet mixture with the flour mixture, then add the soft margarine and beat with a paddle until all dry ingredients are moist. Using a kneading hook to knead the dough for 15 minutes. Wrap dough in plastic and place in fridge for 5 to 6 hours or until dough doubles in size.
• 3. Remove the plastic and press dough out onto a lightly floured surface. Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20-inch by 22-inch wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.
• 4. Spread the remaining margarine over top of the dough, but leave the bottom 1-inch of dough uncoated with margarine. --- Combine the brown sugar, cinnamon and cornstarch in a medium bowl. Pour the mixture onto the dough and use your hands to spread it to the edges, except leave the bottom(short end) 1-inch uncovered with mixture. Roll the rolling pin over the mixture to flatten it into the margarine spread.
• 5. Roll the dough tightly starting at the top(the short side). Stretch the dough a little as you roll it down, so that you have around 5 rotations by the time you get to the bottom. Brush a little water over the bottom 1-inch uncoated strip of dough and complete the rolling. Mark the middle of the dough roll, them use a ruler to make 5 marks every 2-inches to the left of the mark, and 5 marks every 2-inches to the right of the mark. Use a serrated knife to cut at each mark to make 10 rolls.
• 6. Place 6 rolls evenly spaced out in the large pan and 4 in the small pan. Place pans into your oven along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hour or until nearly full size(touching) in the pan.
• 7. Preheat oven to 350^ for regular oven or 325^ for convection oven. Bake 16-20 minutes or until light brown and roll temperature is 175^ in the middle. Turn pan half way around halfway through baking.
• 8. Frosting: Whip all ingredients, except powdered sugar for 8-10 minutes until fluffy. Add powdered sugar, then mix again(slowly at first), then on high speed for 30 seconds. Frost buns as soon as they come out of the oven. 450 calories and 12 grams of fat each.

LOW FAT CINNAMON ROLLS

Steps:

• Place 1 cup fat free milk (110 degrees F/45 degrees C), 2 eggs (at room temp), 1/3 cup light spread (melted), 4 1/2 cups flour, 1/2 cup white sugar, and 2 1/2 teaspoons bread machine yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
• In a small bowl, combine 1/4 cup brown sugar and 2 1/2 tablespoons ground cinnamon.
• In another bowl, mix together 1/4 cup unsweetened applesauce and 2 teaspoons honey.
• Roll dough into a 16×21 inch rectangle.
• Spread dough with applesauce mixture and sprinkle evenly with sugar/cinnamon mixture.
• Roll up dough and cut into 16 rolls.
• Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
• Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes.
• While rolls are baking, beat together1/2 package fat free cream cheese, 3/4 cups confectioners' sugar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt.
• Spread frosting on warm rolls before serving.

CINNAMON BUNS- LOW CALORIE LOW FAT HEALTHY!!!!

Steps:

• Combine and mix scalded milk with yogurt, 1/2 cup splenda and 1/2 cup sugar.
• Set aside to cool.
• In large bowl, beat egg whites, and add milk mixture.
• Add salt.
• Dissolve yeast in 1/4 cup lukewarm water.
• Add to mixture and blend in both flours on low speed.
• Cover and let rise until it doubles in size.
• Roll out dough on floured surface.
• Spread with margarine, and cover with Splenda sugar.
• Blend and sprinkle with cinnamon.
• Add raisins.
• Roll up and cut in 3/4 inch slices.
• Place on baking sheet or cake pan with sides of cinnamon rolls touching.
• Bake 15 to 20 minutes at 350 degrees.
• Cool and add icing.
• Icing Directions: mix 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tsp water.
• Add more water if icing is too thick.

LOW FAT BISQUICKIE CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees.
• Mix baking mix, milk and egg until a soft dough forms.
• Turn dough onto lightly floured surface and knead gently until smooth.
• Pat or roll dough into an 8 x 10 rectangle.
• Combine cinnamon and sugar.
• Spread dough with butter and sprinkle with cinnamon and sugar mixture.
• Roll up tightly, beginning at 10 inch side.
• Pinch edge of dough into roll to seal.
• Place sealed side down on an ungreased cookie sheet.
• Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife.
• Bake about 20 minutes or until light brown.
• Mix powdered sugar, water and vanilla until drizzling consistency; drizzle over warm roll.