Morning Cinnamon Rolls
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- 1 pkg
- (8 ounces) refrigerated reduced-fat crescent rolls
- sugar substitute equivalent to 1/2 cup sugar, divided
- 1/2 tsp
- ground cinnamon
- 1/4 c
- confectioners' sugar
- 1 Tbsp
- fat-free milk
1Unroll crsecent dough into a rectangle; seal seams and perforations. Combine half of the sugar substiute and the sinnamon; sprinkle over dough.
2Roll up jelly-roll style, starting with a long side; seal edge. Cut into eight slices. Place rolls cut side down in a 9-in. round baking pan coated with nonstick cooking spray. Bake at 375* for 12-15 minutes of until golden brown.
3Let cool off before adding iceing! In a small bowl, combine the confestioners sugar, milk and remaining sugar substitute; drizzle over the warm rolls. Note You Can Use Splenda Sugar blend or all Nature Sugar !!