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Peach Cobbler Cinnamon Rolls

Name: Peach Cobbler Cinnamon Rolls
Prep time: 20 min
Total time: 50 min
Cuisine: Appetizers & Snacks, Breads, Breakfast
Ingredients: For filling:; ¾ cup sugar-free peach preserves; ½ teaspoon ground cinnamon; For dough:; 1 ¼ cups water (110°F to 115°F); 3 tablespoons Splenda® Magic Baker™ Sweetener; 1 tablespoon plus 1 teaspoon rapid-rise yeast; 2 ¾ cups all-purpose flour; 2 ½ teaspoons baking powder; 5 tablespoons unsalted butter, melted; For glaze:; ½ cup (4 ounces) fat-free cream cheese, room temperature; ¾ cup Splenda® Magic Baker™ Sweetener; 1 tablespoon vegetable oil spread; 1 tablespoon fat-free milk

Makes 15 servings Calories 140 Prep Time 20 minutes Total Time 50 minutes Made with Splenda® Magic Baker™ Sweetener

Ingredients

For filling:

¾ cup sugar-free peach preserves

½ teaspoon ground cinnamon

For dough:

1 ¼ cups water (110°F to 115°F)

3 tablespoons Splenda® Magic Baker™ Sweetener

1 tablespoon plus 1 teaspoon rapid-rise yeast

2 ¾ cups all-purpose flour

2 ½ teaspoons baking powder

5 tablespoons unsalted butter, melted

For glaze:

½ cup (4 ounces) fat-free cream cheese, room temperature

¾ cup Splenda® Magic Baker™ Sweetener

1 tablespoon vegetable oil spread

1 tablespoon fat-free milk

Nutrition Info Per Serving

Serving Size: 1 cinnamon roll

Calories	140
Total Fat	4.5g
Saturated Fat	2.5g
Cholesterol	10mg
Sodium	170mg
Total Carbs	35g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	4g

Instructions

In a small bowl, combine peach preserves and cinnamon for the filling. Set aside for filling rolls.
Preheat oven to 350°F and grease a 9×13 baking dish with non-stick cooking spray.
In a large bowl, whisk water, Splenda Magic Baker Sweetener and yeast together until combined. Add flour, baking powder and butter. Mix together with wooden spoon until a shaggy dough forms.
Turn dough out on a lightly floured work surface. Knead dough until smooth and elastic, about 2 minutes.
Roll dough out into a 15×9-inch rectangle, with the long side facing you.
Spread peach mixture evenly over dough. Roll dough into log, starting from one long edge.
Cut log, using a serrated knife, into 15 equal slices. Place slices cut-side-down in prepared baking dish.
Cover with plastic wrap and let rest until doubled in size, about 1 hour.
Bake until light golden-brown, about 25-30 minutes. Transfer to wire rack and let cool completely.
To make the glaze, in a large bowl, using a hand mixer, beat cream cheese, sweetener, vegetable oil spread and milk together until smooth. Spread glaze evenly over rolls. Serve and enjoy.