Who doesn’t like the smell of cinnamon rolls baking? There is something about the smell of bread and cinnamon together that is simply irresistible.

So when I came across the latest Bake from Scratch issue I was super excited to try their recipe for Cinnamon Rolls. I was just wondering if I was going to be able to lighten their recipe a little bit without compromising the flavor.

I have been wanting to try a new  product I got before we left California to replace confectioners’ sugar in frostings. I have already tried Truvia for baking and it has been a total success.

So I thought I would reduce the amount of sugar on the Cinnamon Rolls and the frosting as well.

The Bake from Scratch recipe is so forgiving that they came out perfect! Chewy, sticky, fluffy and a little crunchy, just as any cinnamon roll should be. I not only reduced the amount of sugar, I also replaced regular milk for 2% fat milk and low-fat sour cream. I even used reduced fat cream cheese for the icing and if I didn’t tell you, I assure you, you wouldn’t know!

The frosting turned out as creamy as it can be! The only problem with this adventure, is that you won’t be able to have just one, you will want to have at least two each time! I am actually struggling to have just one while I am writing this post.

We are officially in our house and we have been extremely overwhelmed from the move and the festival of boxes.

We have been settling for the last 30 days and have become more aware of the amount of unnecessary things we have been accumulating throughout the years. In other words, we have been reorganizing and discarding all those things that we don’t really need. It has been exhausting but we are slowly getting there.

Can’t wait until we are done. Maybe I should start documenting all these changes with pictures, that would be a great before/after post!

Here’s what you need to bake these beauties…

Recipe adapted from Emily Turner, Bake from Scratch

Cinnamon Rolls

Yield: About 10-12 rolls

Ingredients

Cinnamon Roll Dough:

1 cup of warm 2% fat milk, divided

1 package (0.24 oz) of active yeast

1/3 cup of unsalted butter, melted

1/3 cup of  white granulated sugar or white Truvia (the baking blend)

1/4 cup of low fat sour cream

1 large egg

4 cups of all purpose flour, divided

1 tsp of kosher salt

Rolls:

3/4 cup of firmly packed light brown sugar or Brown Truvia

1 tbs + 1 tsp of ground cinnamon

1/2 cup of unsalted butter, softened

1 large egg

Frosting:

1/2 cup of 1/3 less fat cream cheese

1 1/2  tbs unsalted butter, softened

1 1/2 cup of confectioners’ sugar or swerve confectioners sugar replacement

1 tbs of 2% fat milk

1/2 tsp of vanilla extract

 

Instructions

In a medium bowl combine the 3/4 cup of warm milk and the yeast. Let rest for about 10 minutes, or until the mixture is foamy.

You can use a stand mixer – I used a food processor.  Stir together melted butter, sugar, sour cream, egg and the remaining 1/4 cup of milk.

In a large bowl, mix 3 and 2/3 cups of all-purpose flour and salt. Mix and stir 1/2 of the flour mixture into butter mixture and add the yeast mixture. Beat slowly until mixed.  Keeping mixer (or processor) at low-speed slowly add the rest of the flour mixture. Mix until smooth and the dough forms a ball. Dough should be elastic and smooth but not sticky, use the remaining flour if necessary.

Spray a large bowl with cooking spray and place the dough. Loosely cover the dough and let rest for about 1 hour or until the dough has doubled in size.

Preheat the oven to 350° Fahrenheit. Spray a 13 x 9 inch sheet pan with cooking spray.

Lightly punch down Cinnamon Roll Dough and let rest for 5 more minutes. Place dough onto a lightly floured surface and roll into an 18 x 12 inch rectangle.

In a small bowl whisk brown truvia and cinnamon, until fully combined. Spread butter into dough and sprinkle truvia/cinnamon mixture over the butter, leaving a 1/2 inch border uncovered with butter on one long side. Beat egg and brush over the long side without filling.

Starting from the long covered side start rolling dough into a log, sealing dough with the egg wash. Pinch seam to seal the roll.

Trim ends and slice into 12 rolls. Place in pan and let stand for about 30 minutes in a warm place until rolls are puffed and touching each other.

Bake at 350° for about 25 minutes or until wood stick comes out clean.

Let cool for about 10 minutes.

For the frosting, whisk cream cheese, butter, milk, vanilla extract and confectioners’ sugar in a small bowl and beat until combined and you obtain a creamy consistency.

Spread frost into warm rolls.

 

Notes

They recommend to place a sheet of aluminum foil of top of bottom rack in the oven while baking the rolls.