“Skinny & Naked Cinnamon Rolls”

thehealthychew

8 years ago

Steaming cups of coffee.. warm cinnamon rolls baking in the oven.. family gathered around the table talking about good times. That sounds like the perfect Saturday morning to me.

I have always had a special place in my heart for cinnamon rolls but I rarely make them because they are so heavy and weighted down with fat, sugar, butter and more butter. About a year ago, I found a wonderful recipe that mimics the saturated buttery taste of a ‘Cinnabon’ roll.. you know the ones that taste so delectable but they are so monstrous that you feel guilty after just one bite? This recipe was no exception, using almost a cup of butter, 2 1/2 cups of refined sugar, whole milk and lots of white flour.

After making the recipe only a hand full of times, I decided to alter it a bit. Specifically, I wanted to eliminate the guilt after splurging on a weekend cinnamon roll (or two) and incorporate more clean ingredients. I cut out half the butter, half the refined sugar, half the white flour and eliminated the dairy milk. It sounds like a lot, but to be honest they still taste delicious, especially knowing they aren’t too terrible for you.

I also cut out the icing because well, that is just melted sugar and your body can do without. That’s why these rolls are considered “Naked & Skinny.”

Before I begin this modified recipe, I’ll note that I left the filling as the original which does use butter and brown sugar. If you’re really motivated to cut out all the butter, I would suggest using mashed up bananas or something else entirely like a nut butter.

Original Cinnamon Roll:

472 calories
19 grams saturated fat
36 grams sugar

“Skinny and Naked” Cinnamon Roll:

252 calories
2.7 grams saturated fat
23 grams sugar

Mixing the dough with a thick edge or dough hook will keep the dough from becoming over mixed

Roll the dough out and spread the filling until it reaches the edge

Bake at 350 degrees Fahrenheit for 22-25 minutes

INGREDIENTS

For The Dough (makes about 12-14 medium sized cinnamon rolls)

1 package of active dry yeast
1 cup warm milk (I used vanilla almond milk but you could also use plain)
1 tsp salt
2 cups whole wheat flour
2 1/4 cups all purpose flour
1/4 cup pure maple syrup
1/4 cup granulated white sugar
1/2 cup apple sauce (natural/no sugar added)
2 eggs

For The Filling

1 cup packed brown sugar
3 Tbsp cinnamon
1/3 cup butter

RECIPE

In a small bowl, combine the warmed milk with the active dry yeast. Whisk together until the yeast is dissolved. Set aside for later use.
In a mixing bowl, combine the salt and flours together. Mix together until incorporated.
In the same mixing bowl, add the maple syrup, sugar, apple sauce and eggs. Mix on low until everything is evenly separated.
While the mixer is still going, pour in the warm milk mixture and continue to mix until it forms a smooth dough-like consistency. Stop the mixture and scrape the sides making sure all the flour is incorporated.
Transfer the dough into an oiled bowl and place a cloth over it. Let the dough rise for about an hour (or until it has doubled in size).
While the dough is rising, combine the “filling” ingredients in the mixing bowl and mix on medium until it becomes crumbly.
After the dough has risen, pre-heat the oven to 350 degrees Fahrenheit. Roll the dough out on a lightly floured surface, it should be rolled out more in a rectangular shape vs a square or circle.
Dump the filling crumbly mixture on the dough. Using your hands, spread the mixture evenly, reaching out to the edges of the dough.
Starting at one long end of the rectangular dough, roll it up like you would a sleeping bag.
Using a sharp knife or wire, slice the dough into 1.5 inch sections. Pace the rolls (with the sides facing up) in a prepared dish or pan. I like to use a pie pan and have the rolls touching. Continue to let the dough rise for another 30 minutes with a cloth on top.
After the dough has risen, bake in the oven for 22-25 minutes (bake time differs greatly depending on if the rolls are baked together or spaced apart)