Name: Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Ingredients: ½ cup light cream (100 ml) (at room temperature); 1.5 cups flour (165 g); 1 small egg; 1 full teaspoon of instant yeast; 1 pinch of salt; 2 g Splenda Granulated; 1 full tablespoon of butter (30 g) (softened at room temperature); 1 full teaspoon cinnamon; 9 tsp Splenda Granulated (5 g); 50 g cream cheese or labneh; 1 teaspoon vanilla extract; 20 ml light milk; 9 tsp Splenda Granulated (5 g)

Cinnamon Rolls

Makes7 portions (7 pieces)
Prep Time20 min
Cook Time25 min
Waiting Time2 hr
Total Time2 hr 45 min
Calories175
Made withSplenda Granulated

Ingredients

Dough

½ cup light cream (100 ml) (at room temperature)
1.5 cups flour (165 g)
1 small egg
1 full teaspoon of instant yeast
1 pinch of salt
2 g Splenda Granulated

Inner filling

1 full tablespoon of butter (30 g) (softened at room temperature)
1 full teaspoon cinnamon
9 tsp Splenda Granulated (5 g)

Glaze (sauce for the top)

50 g cream cheese or labneh
1 teaspoon vanilla extract
20 ml light milk
9 tsp Splenda Granulated (5 g)

Nutrition Info Per Serving
% Daily Value*
Energy175 kcal224.36%
Total Fat9.74 g12.49%
Total Carbohydrate20.79 g7.56%
Fibre0.63 g2.25%
Protein4.29 g8.58%

Instructions

1

Put the yeast, egg, Splenda Granulated and cream into a mixing bowl and mix with a whisk. Add flour and salt and mix for a while, then put the dough on the counter and knead it by hand for 5 minutes until it comes together. Put the dough into a bowl, cover it with cling film and let it ferment at room temperature for about 1-2 hours until it reaches 2 times the size.

2

In a separate bowl, mash the softened butter, Splenda Granulated and cinnamon well and set aside.

3

Put the fermented dough on the counter and roll it into a rectangular shape about half a centimetre thick with a rolling pin. Spread the cinnamon mixture evenly on the dough. Then roll the dough into a roll and put it into a square Borcam that you have greased the bottom with butter. Cut the dough roll into 7 equal pieces with a knife. Place the cut dough pieces close to each other in the Borcam. Press lightly on them after placing. Cover with cling film again and ferment for another 15 minutes.

4

In the meantime, preheat the oven to 180°C with the fan setting on top and place the dough, which has fermented for the second time, in the oven and bake for 25 minutes.

5

In a separate bowl, prepare the glaze by whisking the cream cheese, vanilla extract, milk and Splenda Granulated well; spread it evenly over the hot dough out of the oven.

Cinnamon Rolls prepared with Splenda Granulated are ready, bon appetit!

* If sugar was used instead of Splenda, 1 piece would be 235 calories!

Made with