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Mini Cinnamon Rolls

Name: Mini Cinnamon Rolls
Prep time: 15 min
Total time: 2 h
Cuisine: Breads, Breakfast
Ingredients: For the cinnamon rolls:; 1 package active dry yeast; 1 cup warm water; 2 tablespoons Splenda® Sugar Blend; 1 teaspoon kosher salt; 3 cups flour; 1 egg; 2 tablespoons unsalted butter, melted and cooled; For the center of cinnamon rolls:; ½ cup Splenda® Brown Sugar Blend; ¼ cup unsalted butter, melted; 2 teaspoons ground cinnamon; For the whipped cream cheese drizzle:; 2 ounces whipped light cream cheese; ½ teaspoon pure vanilla extract; 1 tablespoon skim milk; 2-3 tablespoons Splenda® Allulose Sweetener

Makes 15 mini cinnamon rolls Calories 180 Prep Time 15 minutes Total Time 2 hours Made with Splenda® Sugar Blend

Ingredients

For the cinnamon rolls:

1 package active dry yeast

1 cup warm water

2 tablespoons Splenda® Sugar Blend

1 teaspoon kosher salt

3 cups flour

1 egg

2 tablespoons unsalted butter, melted and cooled

For the center of cinnamon rolls:

½ cup Splenda® Brown Sugar Blend

¼ cup unsalted butter, melted

2 teaspoons ground cinnamon

For the whipped cream cheese drizzle:

2 ounces whipped light cream cheese

½ teaspoon pure vanilla extract

1 tablespoon skim milk

2-3 tablespoons Splenda® Allulose Sweetener

Nutrition Info Per Serving

Serving Size: 1 mini cinnamon roll with whipped cream cheese drizzle

Calories	180
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	25mg
Sodium	150mg
Total Carbs	30g
Dietary Fiber	1g
Sugars	8g
Added Sugars	8g
Protein	4g

Instructions

Prepare a 15-count muffin tin by spraying generously with nonstick cooking spray.
In a medium bowl, dissolve yeast in water. Mix with a wooden spoon until fully dissolved. Stir in sweetener, salt, and 1 ½ cups of flour, beating well with a wooden spoon. Stir in melted butter and egg. Stir vigorously to mix in the last 1 ½ cups of flour.
Cover dough and place it in a warm part of the kitchen to let it rise 1 – 1 ½ hour. Punch down dough, turn it out onto a floured surface, and roll it into a rectangle about ¼ inch thick, 12 inches long and about 15 inches wide.
Stir together ingredients for the center. Carefully spread mixture over the dough within ¼ inch of the edges. Roll dough toward you, a little bit at a time, until you have a 15-inch log in front of you. Cut the log into 1-inch slices, and place each cinnamon roll in a muffin tin. Let the rolls rise another 30 minutes in a warm place.
Preheat the oven to 350ºF. Bake cinnamon rolls for about 15 minutes, or until they are a light golden brown on top and cooked in the center. Remove and let cool.
Using an electric mixer, whip ingredients for the cream cheese drizzle together. Start with just a drizzle of milk, and then add a little more to get the right consistency. Use Whipped Cream Cheese Drizzle on top of warm – or cool – Mini Cinnamon Rolls.