A fat free sweet roll filled with a delicious strawberry and cream cheese filling. Topped with a sweet, yet tangy Greek yogurt icing.
Servings: 8servings
Ingredients
Strawberry and Cream Cheese Sweet Rolls
255gNon Fat Greek Yogurt(1 cup)
120gSelf Rising Flour(or 120 g of AP flour, 1 and 1/2 tsp baking powder, and 1/2 tsp salt)
60gFat Free Cream Cheese, Softened(2 ounces)
60gStrawberry Jelly
Greek Yogurt Icing
60gpowdered sugar(1/2 cup)
30gNon Fat Greek Yogurt(about 2 tablespoons)
1/4tspvanilla 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
Macros for one sweet roll are 0F/28C/6P and 139 calories. I did weigh the entire recipe, and each cinnamon roll should come out to be around 66 g.