Cinnamon Rolls

By Melzie

Ingredients

• For Dough:
• 1 pkg Pillsbury Reduced Fat Crescent Rolls refrigerated dough
• 16 sprays I Can't Believe It's Not Butter spray
• For Filling:
• 1/4 cup dark brown sugar (not packed)
• 1/4 cup Splenda
• 1/2 TB light whipped butter or light buttery spread, room temperature
• 1 1/2 tsp cinnamon
• 1/8 tsp salt
• For Icing:
• 1/4 cup Cool Whip Free, thawed
• 3 TB fat free cream cheese, room temperature
• 1 TB Splenda

Details

Servings 8

Preparation

Step 1

Preheat oven to 375.

To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.

To make icing, combine all ingredients in a small bowl and mix until smooth and blended. Place in the fridge to chill and set.

Using a rolling pin dusted lightly with flour, very firmly roll out dough in to a thin sheet about 8 inches by 12 inches. Spray the dough's surface evenly with butter.

Spread filling out evenly over dough, leaving a 1/2 inch border around the edges.

Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seem to seal.

Turn the log over so that the seam is facing down. Using a very sharp knife cut log into 8 even pieces, being careful not to squish dough.

Spray a baking pan with nonstick spray and arrange pieces of dough in the pan with the swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch the side seams to seal, if necessary.

Cover pan with aluminum foil and bake in oven for 8 minutes.

Remove foil and return pan to oven. Bake for an additional 5 minutes or until cinnamon rolls have risen and are slightly browned on top.

Evenly distribute icing over cinnamon rolls and then enjoy!

Per 1/8: 126 cal, 5 g fat, 308 mg sodium, 18.5 mg carb, <0.5 g fiber, 6.5 g sugar, 3 g protein.