✋ HOLD UP!
SAVE 📲 and SHARE 🔄 for later!
👍 LIKE the video (it really helps)
✳️ Macros (makes 4 cinnamon rolls):
142 Cals, 27g Carbs, 0g Fat, 7g Protein
*26g protein for 4*
✳️ Ingredients for Wet Ingredients:
90mL or 6tbsp Water, at 100-110 degrees
*you can also use 128g or 5/8 cups plain nonfat Greek yogurt if not using yeast (will only make 3 cinnamon rolls though)*
✳️ Ingredients for Dry Ingredients:
135g or 1 Cup All Purpose Flour
6g or 1/2tbsp Instant Dry Yeast
1g or 1/2tsp Salt
✳️ Ingredients for Filling:
45mL or 3tbsp Sugar Free Syrup
24g or 2tbsp Brown Sugar Substitute (I used Swerve)
4g or 2tsp Ground Cinnamon
✳️ Ingredients for Glaze:
113g or 1/2 Cups Plain Nonfat Greek Yogurt
48g or 1/4 Cups Confectioners Sugar Substitute (I used Swerve)
4.2mL or 1tsp Vanilla Extract
✳️ Directions:
1. Grab another mixing bowl. Add ingredients for dry ingredients. Mix. Add ingredients for wet ingredients. Make sure water is at 100-110 degrees. Mix thoroughly. Cover and let rise for one to three hours in a room temperature environment or in the fridge over night.
2. Preheat oven to 350 degrees once dough ball has risen. Separate into 4 separate dough balls. Roll out on parchment paper into 6 inch by 2 inch strips.
3. Grab another mixing bowl. Add ingredients for filling. Mix. Spread across dough strips and roll them up.
4. Grab 8×8 or 9×9 square baking dish. Spray baking dish with cooking spray or add parchment paper. Add rolled dough strips into square baking dish. Bake at 350 degrees for 21-23 minutes on baking sheet or in mini cupcake pan. Let them rest for 15 minutes.
5. Grab another mixing bowl. Add ingredients for glaze. Mix.
6. Top rested cinnamon rolls with glaze. Refrigerate for 1+ hours if you want a thicker/denser glaze. Then enjoy!