You may be wonder how in the heck cinnamon rolls could belong on a fitness page? Well, let me first say you’re welcome, because they nuggets are pure deliciousness. If you’re looking for a healthy cinnamon roll, but still want to indulge, you’ve found the perfect recipe!
I was actually planning on saving them forThe Fitness Cookbook which I’m releasing in the spring (update: cookbook is available), but I couldn’t wait to share them with you! Keep in mind, these take a bit more time then my usual super simple recipes, but they are more than worth the extra bit of effort!
If you’re a cake batter fan, then you’ll love these gooey, perfectly sweet cinnamon rolls that are topped with a rich cake batter icing. Even better, is the additional of spelt flour (which you could sub with another alternative flour), giving then that extra little nutritional boost. Of course, I did sneak in one ingredient that some of you may consider “not clean”. Although, my belief if a a little bit of that fun stuff here and there isn’t going to kill you.
With that, here’s the recipe! Make sure to share with you friends via the social links below and leave a comment if you give the recipe a try!
3/4 cup water (using a warm water will help the yeast activate)
1/4 cup liquid egg whites
2 tbsp light butter spread, melted (I used Balade brand from Trader Joes)
1/2 cup spelt flour
1/2 cup funfetti cake mix (~64g)
1/4 cup Truvia Baking Blend
1 tsp salt
2 cups all-purpose flour
1 package active dry yeast (1/4 ounce)
For the Filling:
2 1/2 tbsp light butter spread, melted
1/4 cup light brown sugar (~34g)
1/4 cup Truvia baking blend (~52g)
2 tsp ground cinnamon
For the cake batter icing:
1/3 cup Funfetti cake mix (~42g)
3 tbsp unsweetened vanilla almond milk
8 ounces non fat cream cheese, softened
1/2 cup xylitol or Truvia baking mix
1/2 tsp vanilla extract
If using a bread maker (if not, skip to step 9):
Add all wet ingredients and turn bread maker to dough setting. Ingredients will mix and then rise.
When bread maker is stage is finished, remove dough and roll on a floured surface (large rectangle ~18x12)
Brush top of dough with melted butter spread and sprinkle with the Truvia and brown sugar.
Roll (with longer side) and divide into 12 pieces. (My tip when cutting is to use a long piece of dental floss, place under the dough and cross ends over the top, pulling to get a nice clean cut)
Place pieces in greased baking dish (I used glass), cover with a towel and let rise in warm oven for approx 30-45m until doubled. (I heat my oven to the lowest temp and leave the door halfway open) When done rising, remove from oven and preheat to 375.
Bake for approx 15m. Tops should be golden brown.
If you aren’t using a bread maker:
Dissolve yeast in warm water, add in wet ingredients, followed by dry. Beat well with an electric mixer.
Place on a floured surface and knead until elastic.
Place in bowl coated with non-stick spray, cover and let rise for ~1hr (until doubled).
Follow directions above beginning with step 3.
To make the icing:
Combine all icing ingredients well
Once cinnamon rolls are no longer hot, top with icing (if you do this too soon, the icing will get become drippy)
Nutritional info per roll (using 1/2 of frosting): 177 calories, 4g fat, 32g carb, 4g protein
Additional note: ! ended up only using about half of the frosting above, so for those of you who are "frosting lovers" you'll be good to go!