Simple Way to Make Favorite Lower calorie cinnamon roll with frosting

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The ingredients needed to make Lower calorie cinnamon roll with frosting:

1. Take Dough:
2. Take 1 cup Self rising flour
3. Prepare 1 cup Fage 0% Greek yogurt
4. Get 1/4 cup light brown sugar
5. Get 10 sprays of I can’t believe it’s not butter 0 calorie spray
6. Get 1 tbsp cinnamon
7. Take Cream cheese glaze:
8. Prepare 1 tbsp butter melted
9. Prepare 1 1/2 tbsp whipped cream cheese
10. Make ready 2 1/2 tbsp powdered sugar
11. Take 1 tsp vanilla almond milk

While the cinnamon roll is baking, prepare the frosting. These cinnamon rolls are filled with brown sugar, cinnamon, and raisins, if you prefer. The vanilla frosting is the perfect finishing touch. Two cinnamon rolls may have similar ingredients only to have totally different textures—one gooey, the other crumbly.

Instructions to make Lower calorie cinnamon roll with frosting:

1. In a mixer add the yogurt and flour and mix until it forms a ball. Sprinkle your cutting board with a little flour so you can roll the dough out to your preference.
2. Spray the dough with butter and top the dough with brown sugar and cinnamon. Roll the dough into a log and then cut into 10 portions. They should look like a pinwheel about 1 inch thick. In a baking pan spray with non-stick spray and place your dough about 1/2 apart. Cook on 350 for 20 min.
3. In a bowl melt butter. Add cream cheese, milk and sugar to the melted butter whisking it until you get a cream consistency. When the cinnamon rolls are done cooking let cool for a few min and top with the cream cheese glaze. Enjoy.

The vanilla frosting is the perfect finishing touch. Two cinnamon rolls may have similar ingredients only to have totally different textures—one gooey, the other crumbly. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls. My Notes: I was pretty generous with both the brown sugar and cinnamon. Once cooled, use a spoon to top with optional frosting or just enjoy them plain.

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