Last fall I shared my recipe for homemade cinnamon rolls, a Friday breakfast treat I make for the kids but rarely eat myself.
They’ve come to prefer a simple white icing over the rich caramel version I started out with, which is handy because there’s no fat in it — just milk and powdered sugar. Since I recently started keeping an eye on fat grams, I decided to tinker with other fat sources in this recipe — and discovered I could eliminate almost all of it without ruining the rolls.
Step 1: Instead of using oil in the dough, I subbed in applesauce.
Step 2: Instead of spreading the dough with butter and cinnamon-sugar before I roll it up, I use fat-free cream cheese.
In last week’s test, there was very little difference in taste or texture.
Here’s the revised recipe:
Basic bread dough
2 T bulk yeast
2 T salt
¼ cup sugar
2 cups warm water
2 cups warm milk
½ cup unsweetened applesauce
1 cup whole wheat flour
6-8 cups white flour (or more if dough is still too sticky)
- Mix yeast, salt, sugar, whole wheat flour and warmed liquids and let soak for 15 minutes or so. Then begin adding the white flour, a cup at a time, until mixture begins to form a dough that isn’t too sticky to work with your hands.
- Knead dough, then let rise for an hour or so if possible and knead again before baking. (This sounds complicated, but it’s not. Dough is pretty forgiving; I sometimes put this in the fridge for a couple of days before using, while other times I bake it up almost immediately after making it. It’s never awful, and always WAY better than store-bought bread.)
Assembling the cinnamon rolls
- Roll out ¼ the bread dough. Spread with fat-free cream cheese and sprinkle with cinnamon sugar.
- Roll up dough and cut into 12 sections, placing each circle-side up in greased baking dish. Spread the top of each roll with cream cheese and sprinkle with cinnamon sugar.
- Bake for around 20 minutes or to your desired degree of golden brown.
- If you like, top warm rolls with the following recipe for simple white icing
Simple white icing
2 cups powdered sugar
3 T. skim milk
Using a fork, whisk the milk into the powdered sugar. Batch will reduce to just a bit less than a cup. Which means that there’s around 55 calories per tablespoon.