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Home / Recipes / Gingerbread Cinnamon Rolls
Recipes

Gingerbread Cinnamon Rolls

Written by Stella Barrett Comment on Gingerbread Cinnamon Rolls
Gingerbread Cinnamon Rolls

Overview

Cals/serving
Servings
186
12
Prep time
Cook time
Total time
20 mins
30 mins
50 mins

We are all addicted to cinnamon rolls, and they are super good with a cup of coffee or tea. They are also full of calories and they are pretty on the comfort food side. What about making them and eating them guilt-free? This delicious healthier version is super delicious and good for your health. Instead of tons of sugars, there are super nice and healthier ingredients included in the filling to remain the best possible flavor of the classic cinnamon roll.

Ingredients

Dough

  • 3/4 cup 2% fat cottage cheese
  • 1/2 cup buttermilk
  • 3 tbsp. sugar
  • 4 tbsp. unsalted butter, melted
  • 1 tsp. pure vanilla extract
  • 1 1/4 (150g) cups all-purpose flour
  • 3/4 cup (90g) whole-wheat pastry flour
  • 1 tbsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda

Filling

  • 1 tbsp. unsalted butter, melted
  • 2 tbsp. molasses
  • 3 tbsp. light brown sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

Glaze

  • 2/3-cup confectioners’ sugar
  • 1 to 2 tbsp. reduced fat milk
  • 1 tsp. vanilla extract

Directions

Gingerbread Cinnamon Rolls

  1. Heat oven to 400*. Spray the sides and bottom of a 9 or 10-inch springform pan with non-stick cooking spray.

Dough

  1. In a food processor, combine cottage cheese, buttermilk, sugar, melted butter, and vanilla until smooth.
  2. Add the next five ingredients and pulse just until the dough clumps together. The dough should be soft and moist.
  3. Flour a work surface and scrape the dough onto the flour. Knead by hand 4 to 5 times, until smooth.
  4. Roll the dough out into a 12 x 15 rectangle.

Filling

  1. Stir together the butter and molasses.
    Stir together the butter and molasses
  2. Brush over the dough leaving a 1/4 inch border around the edges unbuttered.
  3. In a medium bowl, whisk together sugar and spices. Sprinkle over the buttered portion of the dough and gently pat into the dough.
    Sprinkle over the buttered portion of the dough
  4. Starting at the long edge of the dough, roll up the dough and pinch the seam together to seal.
  5. With a sharp, serrated knife cut the roll into 12 equal pieces.
    cut the roll into 12 equal pieces
  6. Place pieces cut side up into the springform pan.
  7. Bake for 20 to 28 minutes, or until golden brown.
  8. Set on a wire rack to cool for minutes.
  9. Run a spatula around the outside of the rolls and pan. Remove the ring.
  10. Transfer rolls to a serving plate.
    Transfer rolls to a serving plate

Glaze

  1. In a small bowl, whisk together confectioners’ sugar, 1 tbsp. milk and vanilla until it is a smooth glaze. If it is too thick to pour, add another tablespoon of milk.
  2. Drizzle over the rolls. Let stand for 15 minutes and serve.

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