The Story
I had plans this weekend to remake my two ingredient dough cinnamon rolls. After all, cinnamon rolls are such a great weekend breakfast, and they are one of my son’s favorites. But then as I was driving home I had a great idea. Instead of using a traditional filling, I should roll up that simple dough with strawberry jam and some fat free cream cheese.
And let me tell you, I am SO glad that idea came to mind. Since the two ingredient dough makes these cinnamon rolls come together so quickly, I was able to enjoy those sweet rolls in under an hour with minimal prep. Also, these sweet rolls were gone just as quickly as I made them. My kids and my husband were so impressed! They told me next time I need to double the recipe, as 8 cinnamon rolls weren’t quite enough. HA!
The Recipe
If you haven’t made my simple cinnamon rolls before, they start with a dough that is made from self-rising flour and Greek yogurt. If you don’t have self rising flour in your house, don’t fear! I have instructions in the recipe on how to make your own at home. After the dough is made and rolled out, you spread it with some softened fat free cream cheese and strawberry jelly. Then they are rolled up, cut into rolls, and baked to gooey perfection.
And to add extra sweetness and tang, you top the rolls with a Greek yogurt icing. You can see that the ratios of powdered sugar to greek yogurt are a little different on this recipe. I wanted to try to shave off some additional carbs, so I lowered the amount of sugar. I still found that to be a sufficient amount of icing! The icing was thinner, though, so if you prefer a thicker icing, just add some more powdered sugar.
The Macros
I wanted to mention a few reasons why I calculated the macros as I did. As you can see, the recipe just calls for a cup of self rising flour. But, you do need additional flour for kneading and rolling out your dough on a surface. To account for this, I used my food scale to see how much flour I used. I found I used about 60 extra grams for kneading and flouring the surface. However, some of that flour was left behind. So, I just logged an extra 30 g and called it good. If you wanted to, you could weigh the flour that is leftover on your counter for better accuracy, but that would be a very messy job!
Also, because we are no longer using butter to add moisture to the dough, this recipe is fat free! I could hardly believe it when I saw that on MyFitnessPal. The macros for one roll are 0F/28C/6P, 139 calories. It’s hard to believe that you can eat a yummy sweet roll for that few macros, but I am happy to report, you can! And you should! Happy baking!
Strawberry and Cream Cheese Sweet Rolls
Ingredients
Strawberry and Cream Cheese Sweet Rolls
- 255 g Non Fat Greek Yogurt (1 cup)
- 120 g Self Rising Flour (or 120 g of AP flour, 1 and 1/2 tsp baking powder, and 1/2 tsp salt)
- 60 g Fat Free Cream Cheese, Softened (2 ounces)
- 60 g Strawberry Jelly
Greek Yogurt Icing
- 60 g powdered sugar (1/2 cup)
- 30 g Non Fat Greek Yogurt (about 2 tablespoons)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Spray a small baking pan with cooking spray. I used a 23 ounce corningware dish.
- Mix flour and Greek yogurt together using a mixer with a dough hook. Start on slow and then increase the speed as dough starts to form. You may need to scrape down the sides to get all the flour incorporated. Keep mixing until it forms a soft, sticky dough.Note: If you don't have a mixer, you could also mix the flour and yogurt together until combined. Then flour a surface and knead the dough until a dough forms. Continue kneading for a few minutes. You may need to add additional flour if dough is too sticky to work with.
- Flour a surface very well (the dough is very sticky! If you don't flour well, dough may break while rolling into a log!), and add the dough on top.
- Flour the top of the dough and then roll it out into a 12 x 8 rectangle.
- Once the dough is shaped, evenly spread the cream cheese over the dough. Then spread the strawberry jelly evenly over the dough. Then begin rolling the dough tightly to form a 12 inch log.
- Using a bread knife, divide the dough into 8 equal pieces.
- Place rolls into the prepared baking pan (it is ok to crowd them). Then place in the preheated over for around 25 minutes, or until the tops are beginning to brown and the middle of the roll is set. I would start checking them at 20 minutes!
- Allow to cool for 10 minutes and then drizzle the Greek Yogurt Icing over the top.
Greek Yogurt Icing
- Combine all of the ingredients until smooth.
Notes
