Light Cinnamon Rolls

Mmmmmm.... cinnamon rolls..... Who doesn't love cinnamon rolls?! When I found this recipe, I was originally excited because it seemed relatively easy to do and the addition of the whole wheat flour made me feel like these would actually be healthy. OK, so healthier?  Regardless, they are pretty good. Not quite as easy as popping them out of the tube, but it made me feel more accomplished to make them on my own;)

Makes 9 Rolls
From here 


What you'll need:

Filling

• 1/3 cup dark brown sugar
• 1/3 cup sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp salt

 Dough

• 1 1/2 cups (7 1/2 oz) all purpose flour
• 3/4 cup (4 1/8 oz) whole wheat flour
• 2 tbsp sugar
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 5 tbsp butter, melted and cooled, divided

Glaze

• 3/4 cup confectioners’ sugar
• 1 oz light cream cheese
• 1 tbsp buttermilk

Directions:

1.) Preheat oven to 425. Line an 8-inch square baking dish with aluminum foil and lightly grease.

2.) Prepare the filling. Mix together all filling ingredients in a small bowl and set aside.

3.) Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt. Mix to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. (add more flour if yours is still too sticky, like mine was). Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. (Add more flour if necessary)





it will most likely look like this... you'll need to add more flour to get it less sticky


•  Place dough on a floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over the dough. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge.  Press the filling gently to get it to stick to the dough.  Roll the dough up into a tight spiral. Pinch seam to seal. (You might need to use a knife or scraper to help un-stick some of the dough from the counter)

• Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.

• Cover pan with aluminum foil. Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown. Use the foil to lift the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.

4) Prepare the glaze: In a medium bowl, mix all glaze ingredients together with a hand mixer (or just a fork will work) until very smooth. Drizzle over slightly cooled rolls and serve.

Store leftovers in an airtight container after they have completely cooled.