Cinnamon Rolls

Sweet, fluffy, and less calories than the average roll.. What more could you want!
To get some extra protein in, substitute the icing for some Greek yoghurt!

Nutrition Facts

Serving Size 1 Bun

Servings 10


Amount Per Serving
Calories 139
% Daily Value *
Total Fat 1.2g2%
Total Carbohydrate 26g9%
Dietary Fiber 1g4%
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields10 ServingsCategoryDessert

For The Dough
 240 g plain flour
 7 g fast acting yeast
 7 g low fat spread
 0.50 tsp salt
 2 tsp baking powder
 200 g 0% fat Greek yoghurt
 12 g sugar
For The Filling
 50 g sugar
 2 tsp ground cinnamon
 7 g low fat spread - melted
For The Icing
 20 g icing sugar
 40 g low fat cream cheese

1

Preheat the oven to 180C.

Grease a 5" round springform tin with low calorie spray.

2

In a large bowl, mix the flour, yeast, baking powder and salt. Set aside.

In a separate large bowl, stir in the butter, Greek yoghurt and sugar. Slow start to mix in the flour mixture, 2 tbsp at a time. Continue mixing until the dough starts to come away from the sides of the bowl.

3

Turn the dough out onto a clean well floured surface, and knead for 5 minutes. When pressed, the dough should "spring back".

Once this is achieved, set aside while preparing the filling.

4

For the filling, mix the sugar and cinnamon together.

5

Roll the dough out into a large rectangle (approximately 16" x 10" in size).

Brush with the melted butter, leaving 0.5" edge around the outside of the dough. Sprinkle with the filling.

6

Carefully start to roll the dough into a log, starting from the long-side. Squeeze the ends to seal.

Now slice into 10 even pieces and place into the prepared tin.

Bake for 10 minutes, or until they are firm on the outside and the filling is bubbling.

7

Leave cool for 5 minutes in the tine and then transfer to a wire tray to cool further.

Enjoy them as is, or make some delicious icing to drizzle over!

For The Icing (Optional)
8

Whisk the cream cheese and icing sugar together to form the drizzle. If the consistency is too thick add a tbsp of warm water and mix until desired consistency reached.

Ingredients

For The Dough
 240 g plain flour
 7 g fast acting yeast
 7 g low fat spread
 0.50 tsp salt
 2 tsp baking powder
 200 g 0% fat Greek yoghurt
 12 g sugar
For The Filling
 50 g sugar
 2 tsp ground cinnamon
 7 g low fat spread - melted
For The Icing
 20 g icing sugar
 40 g low fat cream cheese

Directions

1

Preheat the oven to 180C.

Grease a 5" round springform tin with low calorie spray.

2

In a large bowl, mix the flour, yeast, baking powder and salt. Set aside.

In a separate large bowl, stir in the butter, Greek yoghurt and sugar. Slow start to mix in the flour mixture, 2 tbsp at a time. Continue mixing until the dough starts to come away from the sides of the bowl.

3

Turn the dough out onto a clean well floured surface, and knead for 5 minutes. When pressed, the dough should "spring back".

Once this is achieved, set aside while preparing the filling.

4

For the filling, mix the sugar and cinnamon together.

5

Roll the dough out into a large rectangle (approximately 16" x 10" in size).

Brush with the melted butter, leaving 0.5" edge around the outside of the dough. Sprinkle with the filling.

6

Carefully start to roll the dough into a log, starting from the long-side. Squeeze the ends to seal.

Now slice into 10 even pieces and place into the prepared tin.

Bake for 10 minutes, or until they are firm on the outside and the filling is bubbling.

7

Leave cool for 5 minutes in the tine and then transfer to a wire tray to cool further.

Enjoy them as is, or make some delicious icing to drizzle over!

For The Icing (Optional)
8

Whisk the cream cheese and icing sugar together to form the drizzle. If the consistency is too thick add a tbsp of warm water and mix until desired consistency reached.

Mini Cinnamon Buns

Get A Free 15 Minute 1-1 Introduction