I have made these 4 times now and have played with the recipe some each time. I made them as the recipe says for some friends and they loved them. I made another version for my family that was lower sugar and fat, as well as whole grain. I accidentally made them without eggs once too (oops). I use my mixer to make the dough, as I don't have a bread machine.
Following the recipe as written, the cinnamon rolls are fantastic. There is plenty of frosting (I don't know what other reviewers were thinking saying it was too little) and the rolls are huge- almost too much to eat in a sitting- but oh, so worth it.
Making them slightly healthier, I tried with 100% whole wheat and found them to be too heavy. Using one cup of AP flour did the trick, though (the other 3.5 cups as WW). I also used 1/4 cup sugar and 1/4 cup Splenda in the dough- and that works well. I used butter in the dough and frosting, but used Smart Balance Light Buttery Spread in the filling, which also worked well. In place of the brown sugar, I used Splenda mixed with a table spoon of molasses and the cinnamon. This resulted in no gooey filling, but the flavor was there. For the frosting, I used Splenda, butter and fat free cream cheese. It was a lot runnier than the one made with sugar and full-fat cream cheese, but, again, the flavor was good. Skipping the eggs pretty much resulted in a flat, tough dough.
My family prefers the healthier version, but we tend to limit sugar and get headaches from the full-sugar on
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I have made these 4 times now and have played with the recipe some each time. I made them as...