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Cinnamon Rolls Wrangled

Nothing says weekend like the smell of cinnamon rolls. I was afraid that watching what I eat meant no more cinnamon rolls for me. Luckily it was two-ingredient dough to the rescue! Here is my wrangled recipe for cinnamon rolls with all the taste without blowing my shedding for the wedding!


2 Smart Points

Cinnamon Rolls:

1/2 cup self rising flour
1/2 cup Fage fat-free Greek yogurt
2tbl Brummel & Brown (B&B) yogurt spread
2 tsp cinnamon
5 tsp Truvia cane sugar blend

Icing:

2tsp Powdered sugar
1/2tsp 2% milk

Directions:

§  Preheat oven to 350° F. Spray a 6” round pan with Pam.
§  Mix yogurt and flour in a bowl.
§  Melt Brummel & Brown in a small bowl.
§  Combine Truvia mix and cinnamon in another small bowl.
§  After dough is well mixed, sprinkle a little flour on a clean cutting board.
§  Flour both of your hands.
§  Knead the dough for a few minutes.
§  Form a ball with the doll.
§  Flour your rolling pin. Roll out dough into a rectangle.
§  Brush melted B& B onto the dough, then sprinkle on the Truvia / cinnamon mix
§  Roll up the rolls - jelly roll style.
§  Cut into 6 pieces.
§  Place each piece in the pan and press down gently till they fill the pan.Watch carefully. Remove from oven when melty and toasty brown, approximately 30 minutes.
§  While the rolls are baking, mix milk and confectioner’s sugar to create icing.
§  Allow rolls to cool. Drizzle icing in top.
 
 Notes: You can also make 12 rolls and keep these to one point each. You can make 12 right from the start or you can let them cool and then slice in half without losing the beloved cinnamon roll look! If you don't have a 6" round pan, any pan will do. But best to have the rolls touching as they bake!

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