I made up a batch of my basic yeast roll dough recipe a few days ago, and so one morning this week, I baked us a batch of Cinnamon Rolls from it.
Traditional cinnamon roll dough is a high-butter pastry that has to be rolled out several times. While delicious, it is time-consuming and higher in fat. Instead, I often make Cinnamon Rolls using a portion of my basic yeast roll dough. And as a bonus, I can easily make these sugar-free!
They taste so yummy, you’ll be looking around for the Pillsbury Dough Boy!
I learned to make Cinnamon Rolls this way from my mom, who would always make them for breakfast on Thanksgiving and Christmas mornings. You can make them up the night before, cover them with cling wrap or a clean, lint free towel, and leave them in the ‘fridge ’til the next morning.
While you can make these with sugar and ice them with a simple confectioner’s sugar glaze (confectioner’s sugar, splash of vanilla, and a bit of milk or water until desired consistency is reached), these are quite easy — and yummy! — to make using Splenda granular (measures for measure like sugar) or any other favorite granulated sweetener.
However you make them, they taste as yummy as they smell — even if they aren’t made with Cinnabon cinnamon! 😉
Cinnamon Rolls (Makes 8″ or 9″ round cake pan, about 10 to 12 rolls)
- 1/4 of basic yeast roll recipe
- Butter or margarine, softened (I use calcium-enriched Shedd Spread)
- Splenda granular (measures for measure like sugar) or other favorite granulated sweetener
- Cinnamon to taste
- Nutmeg and allspice, if desired (I like to add a wee sprinkling of it, too)
Sugar-Free “Glaze”: 1 cup Splenda granular (or favorite bulk sweetener), 2 1/2 to 3 tablespoons corn starch, splash of vanilla, and water as needed for desired consistency)
1. Roll out 1/4 of the basic roll dough into a thin (about 1/8″) rectangle (approximately 18″ x 12″). Don’t worry if it’s not perfect. The edges will likely be rounded a wee bit.
2. Spread dough to within 1/8″ to 1/4″ of edge with a thin layer of softened butter or margarine. Sprinkle lightly with Splenda granular or other desired sweetener to within 1/4″ of edge. Sprinkle with cinnamon (I like to be generous). Sprinkle on a bit of nutmeg and/or allspice, too, if desired.
3. Tightly roll-up, jelly-roll style, from the long edge.
4. Lightly spray or grease/oil an 8″ or 9″ round cake pan. Cut rolled dough into rolls and place in pan (I usually get somewhere between 10 to 12 rolls).
5. At this point, if you desire, you can cover them with cling wrap or with a clean, lint-free towel and store in ‘fridge overnight. WHEN READY TO BAKE: Cover lightly with a clean, lint-free towel and let rise in warm place for 45 minutes to an hour. They likely won’t rise a whole lot; don’t worry.
6. Preheat oven to 425F. Bake until rolls are browned and baked through, about 15 to 20 minutes.
Meanwhile, to make Sugar-Free Glaze: In a small food processor or blender, whiz together granular sweetener and cornstarch until smooth. Place in a bowl. Add a splash of vanilla. Gradually (a teaspoon or so at a time) add in water and stir until smooth and of desired consistency.
8. Invert rolls onto a plate. (Place plate on top of pan and flip over so that pan is on top of the plate. Remove pan and your rolls will be on the plate!)
9. Spread with “glaze” and devour! (Cover any leftovers with cling wrap.)