Of store bought cinnamon rolls that is.
I love cinnamon rolls - it's kind of an unhealthy obsession.
But thankfully I'm married to a man who doesn't love cinnamon rolls - he can take them or leave them.
So this saves my waistline quite a bit of cinnamon roll bulge!
So, I've never made homemade sticky, ooey gooey cinnamon rolls, because why go to all the work of proofing dough, waiting, rolling, if it's really just for me.
Until I came across this recipe on Baking Bites for Lighter Every Day Cinnamon Rolls from America's Test Kitchen.
Well I'll be damed! Talk about fantastic! Talk about easy! Talk about fast! I will make these again, and again - watch out waistline!!
Lighter Everyday Cinnamon Rolls
Adapted from America’s Test Kitchen Healthy Family Cookbook by America’s Test Kitchen via Baking Bites
Filling
1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt
Next time I may add 1/8 tsp-1/4 tsp. nutmeg as well
Dough
1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) whole wheat flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
5 tbsp butter, melted and cooled, divided
**Next time, I will use all white flour, the wheat flour I feel made the dough a little gummier than I'd like for a cinnamon roll**
Glaze
3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk
Preheat oven to 425F. Line an 8-inch square baking dish with aluminum foil and lightly grease.
Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.
Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. This can also be done by kneading for about 1 minute with a paddle attachment or dough hook, and adding a tablespoon or two of flour to a mixer bowl.
Place dough on a lightly floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge.
Using a bench scraper to help you (or a large, flat spatula if you don’t have one), roll the dough up into a tight spiral. Pinch seam to seal.
Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.
Cover pan with aluminum foil.
Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown.
Use the foil to life the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.
Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.
Store leftovers in an airtight container after they have completely cooled.
Makes 9 cinnamon rolls.
NOTE: Probably eating 2 cinnamon rolls with a bunch of bacon, negates the "lighter" side of this breakfast!!
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