Out Of This World Skinny Cinnamon Rolls

When you bite into one of these cinnamon rolls, you are not going to believe they are a skinnier version of the cinnamon rolls you get at the malls. 4 simple ingredients and you have the most decadent cinnamon roll that’s guilt free! 

These cinnamon rolls are seriously “out of this world” delectable. 

You’re going to turn your back on those cinnamon rolls you see at the mall and, never look back again.

Why pay a big prices for those cinnamon rolls (which by the way are loaded with so much sugar, fat and tons of calories) when you can easily make these cinnamon rolls right at home.

I call them skinny because just by cutting back on some sugar and butter, you still have a decadent tasting dessert that’s so much less in fat, sugar and lots of calories. 

So, even though my daughter has her own place now and she’s become a fabulous cook and baker over the past few years, she still likes her mom to bake these when she comes home to visit.

These cinnamon rolls and her favorite cookies which are a favorite of mine too, the  yummy Copycat Levain Bakery’s Famous Chocolate Chip Cookies  from her favorite bakery in New York City.

My son has enjoyed cooking and baking as well over the past few years. We made this delicious and oh so easy recipe for a school assignment and now he can make this on his own, it’s healthy and crispy, crunchy delicious. The recipe is for Baked Zucchini Coins

Out Of This World Skinny Cinnamon Rolls

Yields 8 Cinnamon Rolls

Nutrition: calories 151, fat 7 g, sat fat 3.7 carbs 19 g, sugars 8.3 g, fiber .5 g, protein 1.2 g

WW Smart Points: 6 – WW Points Plus: 4 

Ingredients:

• 1 tube Pillsbury reduced fat crescent rolls, you can use regular but notional count and WW Points will change
• 2  tbsp butte,r plus 1 tsp
• 4 tbsp sugar, plus 1 tsp
• 1  tbsp cinnamon, plus 1/2 tsp

Directions:

1. Preheat oven to 375 degrees; have a cookie sheet lined with parchment paper.
2. Keep the tube of crescent rolls in fridge until ready to use and you have all your ingredients ready to go.
3. In a small bowl combine the sugar and cinnamon. Set aside.
4. Melt the butter in microwave safe bowl and set aside.
5. Now, take the tube out of fridge and roll out on a cutting board. You want to flatten the dough out with your hands to make a rectangle. You don’t need to use a rolling pin but you can use one if you want to make the same thickness throughout
6. Spread the butter with a pastry brush over the entire dough. Save a little butter for when you have rolled up this up after the filling is in.
7. Sprinkle the sugar/cinnamon mixture over the butter (a nice coating). Save a little for when it’s rolled up.
8. Starting with the shorter end, roll the dough up into a log.
9. Brush the remaining butter over the outside of the log and sprinkle the remaining sugar mixture over the butter.
10. With a sharp knife cut the roll into 8 slices. To do this, start by cutting the roll in half then half again until you have 8 slices.
11. Place the slices on the baking sheet. You will probably still have extra cinnamon sugar mixture so sprinkle that over the cut slices.
12. Bake for about 10-12 minutes. Turn the pan around after 5 minutes and check after 10 minutes. They should look puffed, light brown and the bottoms will look light to medium brown as well. Remove from the oven and place on a cooling rack. (The glaze is optional. Sometimes I put it on and sometimes not. It just depends on if you want the cinnamon rolls a little sweeter. As you can see, it’s not a lot of sugar in the glaze. Just enough to give it a pretty look and a bit more sweetness.)