Low Fat Cinnamon Rolls - Mind Over Munch Episode 16
- 7 years ago
Check out my LOW FAT CINNAMON ROLL recipe! The perfect healthy Valentines Day treat!\r
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SUBSCRIBE for more recipes: \r
Full recipe below! Click for more Mind Over Munch Episodes: \r
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LOW FAT CINNAMON ROLLS\r
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Ingredients for Dough:\r
1 cup almond milk\r
2 Tbsp light butter (earth balance or I cant believe its not light)\r
1 packet rapid rise yeast\r
1 3/4 cup all purpose flour\r
1 1/2 cups whole wheat flour\r
1/2 cup oat flour\r
1/4 cup stevia or granulated sweetener of choice\r
1 tsp cinnamon\r
1/2 tsp pumpkin pie spice (optional)\r
1/2 tsp salt\r
1 egg\r
1/3 cup canned pumpkin puree\r
\r
Ingredients for Filling:\r
2 tsp light butter, melted\r
2 tsp cinnamon\r
1 tsp pumpkin pie spice\r
3 Tbsp stevia, or granulated sweetener of choice\r
1 Tbsp raw sugar\r
1 Tbsp brown sugar\r
\r
Ingredients for Icing:\r
1/3 cup powdered sugar\r
2 Tbsp low fat cream cheese, room temperature\r
2 tsp almond milk\r
1/4 tsp vanilla\r
\r
Procedure:\r
1. Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.\r
2. Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.\r
3. In a the bowl of a stand mixer, combine yeast, 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.\r
4. Whisk together canned pumpkin and egg.\r
5. In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.\r
6. Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.\r
7. Beat 5 minutes on medium-low speed.\r
8. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15--20 minutes.\r
9. While the dough rises, combine all filling ingredients except butter. Set aside.\r
10. After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle thats about 15x9 (doesnt need to be ex measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.\r
11. Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.\r
12.Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15x 3--4.\r
13. Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.\r
14. Transfer cut cinnamon rolls into a 9x13 baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.\r
15. Make the icing in the meantime by combining all icing ingredients. Its supposed to be a glaze, so dont worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!\r
16. Preheat oven to 325F.\r
17. Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.\r
18. Bake cinnamon rolls 8--12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if youre unsure, just take them out!\r
\r
Nutrition:\r
per serving (1 roll): 124 calories | 25g carbs | 2g fat | 4g protein\r
\r
Check out some of my other related recipes!\r
\r
Cookie Dough Bites\r
\r
\r
Pumpkin Peanut Butter Cups\r
\r
\r
Peanut Butter & Jelly Thumbprint Cookies\r
\r
\r
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
\r
SUBSCRIBE for more recipes: \r
Full recipe below! Click for more Mind Over Munch Episodes: \r
\r
LOW FAT CINNAMON ROLLS\r
\r
Ingredients for Dough:\r
1 cup almond milk\r
2 Tbsp light butter (earth balance or I cant believe its not light)\r
1 packet rapid rise yeast\r
1 3/4 cup all purpose flour\r
1 1/2 cups whole wheat flour\r
1/2 cup oat flour\r
1/4 cup stevia or granulated sweetener of choice\r
1 tsp cinnamon\r
1/2 tsp pumpkin pie spice (optional)\r
1/2 tsp salt\r
1 egg\r
1/3 cup canned pumpkin puree\r
\r
Ingredients for Filling:\r
2 tsp light butter, melted\r
2 tsp cinnamon\r
1 tsp pumpkin pie spice\r
3 Tbsp stevia, or granulated sweetener of choice\r
1 Tbsp raw sugar\r
1 Tbsp brown sugar\r
\r
Ingredients for Icing:\r
1/3 cup powdered sugar\r
2 Tbsp low fat cream cheese, room temperature\r
2 tsp almond milk\r
1/4 tsp vanilla\r
\r
Procedure:\r
1. Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.\r
2. Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.\r
3. In a the bowl of a stand mixer, combine yeast, 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.\r
4. Whisk together canned pumpkin and egg.\r
5. In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.\r
6. Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.\r
7. Beat 5 minutes on medium-low speed.\r
8. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15--20 minutes.\r
9. While the dough rises, combine all filling ingredients except butter. Set aside.\r
10. After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle thats about 15x9 (doesnt need to be ex measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.\r
11. Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.\r
12.Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15x 3--4.\r
13. Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.\r
14. Transfer cut cinnamon rolls into a 9x13 baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.\r
15. Make the icing in the meantime by combining all icing ingredients. Its supposed to be a glaze, so dont worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!\r
16. Preheat oven to 325F.\r
17. Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.\r
18. Bake cinnamon rolls 8--12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if youre unsure, just take them out!\r
\r
Nutrition:\r
per serving (1 roll): 124 calories | 25g carbs | 2g fat | 4g protein\r
\r
Check out some of my other related recipes!\r
\r
Cookie Dough Bites\r
\r
\r
Pumpkin Peanut Butter Cups\r
\r
\r
Peanut Butter & Jelly Thumbprint Cookies\r
\r
\r
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.