This was so easy & came out so delicious, I doubt I'll ever go through the trouble of making cinnamon rolls again. I used brown sugar for the cinnamon/sugar mix & 1T cinnamon, used Splenda for the sugar in the batter, folded in 1/2c raisins (will add 1c from now on), used Egg Beaters, 1/2c Greek yogurt (I'll use regular yogurt next time, as batter was stiff) for 1/2 the milk and 1/3c applesauce instead of the oil. It's a lot of substitutes, but they are just to make it less fattening & more healthy - not a completely new bread. I put 1/2 in an 8"x8"x2" cake pan, sprinkled 1/2 the cinnamon, rest of batter, rest of cinnamon. I swirled it well and baked for 23 minutes at 350* in the toaster oven. Tasted it once cooled and it was great, but I dutifully wrapped it in foil & left it for this morning. I made a powdered sugar/milk/butter/vanilla glaze & topped the re-warmed bread (MWO 30 sec on high). It's moist & chewy & the perfect amount of cinnamon. I will be making this a lot! Thank you for this recipe - it will be handed out many times, I'm sure!
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This was so easy & came out so delicious, I doubt I'll ever go through the trouble of making...