Posted By: Melissa
The perfect ooey-gooey whole wheat cinnamon roll that tastes like it’s fresh from the bakery, yet clocks in at a mere 156 calories. Could it really be?
I’ve been experimenting to come up with a cinnamon roll that was whole wheat, yet light and wasn’t weighed down by enormous amounts of sugar, butter and cream. Not so simple, but I finally succeeded and this was the result! As you can see in the picture below, my co-workers were fans as well and not a crumb was left behind 😉
These turned out sweet enough to be enjoyed without a glaze, but if desired you could always whip up a batch with a simple combo of powdered sugar, almond milk and vanilla extract (directions in recipe). Do be warned, if you are in the mood for a quick breakfast, these may be better saved for a special occasion. While they are pretty simple to make (especially if you have a bread machine) they do require some time for the dough to rise. Well worth the wait though in my opinion! Hope everyone enjoys this lightened up classic as much as I did!
- 1 package active dry yeast (1/4 ounce)
- 3/4 cup water (using a warm water will help the yeast activate)
- 1/2 cup whole wheat flour
- 1/2 cup quick cook oats
- 1/4 cup Xylitol
- 2 tbsp light butter spread, melted (I used Balade brand from Trader Joes)
- 1/4 cup liquid egg whites
- 1 tsp salt
- 2 cups all-purpose flour
- 2 1/2 tbsp light butter spread, melted
- 1/4 cup light brown sugar
- 1/4 cup xylitol
- 2 tsp ground cinnamon
- If using a bread maker: (if not skip to step 11)
- 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 ~18″x12″)
- brush top of dough with melted butter spread and sprinkle with the xylitol 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.
- Enjoy warm!
- If you aren’t using a bread maker:
- Dissolve yeast in warm water, add in oats, whole wheat flour, xylitol, butter spread, egg whites, salt and 1 cup all-purpose flour.
- Beat in mixer until smooth and add remaining flour.
- 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 4.
- *optional glaze: 1/2 cup powdered sugar, 1/2 Tbsp almond milk, 1/4 tsp vanilla extract