Guilt Free Cinnamon Buns
Low Fat Recipe
Speed up preparation time with frozen bread dough that you roll into a rectangle and cover with a sweet cinnamon brown sugar filling. Top with icing.
1 1-pound loaf frozen bread dough, thawed
1 tablespoon butter, melted
1/2 cup packed brown sugar
2 teaspoons cinnamon
1/2 cup icing sugar
1 ounce light cream cheese
1 tablespoon skim milk
Spray a 9 x 13-inch baking pan with non-stick spray and set aside. Roll out dough on a lightly floured surface to a 9 x 12-inch rectangle. Use your hands to stretch dough if necessary. Brush top of dough with 1/2 melted butter. Mix brown sugar and cinnamon in a small bowl. Sprinkle 3/4 sugar mixture over dough. Spread evenly to edges. Roll up dough jellyroll style. (You should end up with a 12-inch-long loaf.) Pinch edges to seal.
Using a very sharp serrated knife slice loaf into 12 equal pieces. Arrange pieces close together in baking pan. Cover with a kitchen towel and let rise in a warm place until double in size (about one hour).
Just before dough has finished rising, preheat oven to 350-degrees. Brush buns with remaining melted butter and sprinkle with remaining cinnamon-sugar mixture. Bake for 25 to 30 minutes, or until puffed up and light golden brown.
While buns are baking, prepare glaze. In a small bowl, beat together icing, sugar, cream cheese and milk on high speed of electric mixer until smooth. Remove buns from oven and drizzle with glaze. Serve warm. Cover leftovers with foil or plastic wrap and store at room temperature.
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
Recipe makes 12 servings
Serving size: 1 bun
Calories: 167; Fat: 2.9; Protein: 4.1; Sodium: 230mg