Skinny Buns!

Those of you who regularly follow Hungry For Living, you know I LOVE sweets! You also know that I HATE fake sweets usually referred to as "diet".  One of my guilty pleasures is definitely Cinnamon buns.  As a kid I remember on special occasions we would have them for breakfast. They were always a special treat we looked forward to.
Now a days you can buy them in a can anytime you get a craving & then there are the ginormous ones that can be found at food stands in any local mall that probably contain more calories and fat than you should have in a week ;).
In my quest to still enjoy the foods i like and not feel guilty about indulging in them from time to time, I set out on a journey to create a "healthier" Cinnamon bun.  Now I'm not crazy, I know there is no such thing as a healthy Cinnamon bun, but over the last few months and numerous trials and errors I have created a yummy 3 point Cinnamon bun, that my mother has named the Skinny Bun!.

What you need:

Small bowl or mixer

Non stick pan

Rolling pin

Flour (for dusting)

Non stick cooking spray

Ingredients For Cinnamon Roll:

1/4 cup Splenda granulated sweetener

1/4 cup packed dark brown sugar

2 tsp Light butter spread (room Temp)

2 Tbs Cinnamon

1/8 tsp salt

1 tube of reduced fat crescent roll dough

I can't believe it's not butter spray

Ingredients for Icing:

1 tub of individual Weight Watchers cream cheese (room temp)

1/3 Cup Fat Free cool whip (thawed)

1 Tbs Splenda granulated sweetener

1 tsp powdered sugar
Vanilla extract (a few drops-to taste)


Directions for making the rolls:

1) In a small bowl add Splenda, brown sugar, butter, Cinnamon & salt.  Mix all ingredients together almost like you were "creaming" them, making sure all ingredients get evenly mixed together.

2) Hand kneed the crescent dough into a ball.  Sprinkle your surface with a light dusting of powder and using a rolling pin, roll the dough into a large rectangle.

3) Using the butter spray, evenly coat the surface of the dough (about 20 sprays)

4) Spread the sugar mixture evenly over the dough, leaving a small border around the edges.

5) Roll the dough into a long roll.  Pinch the seam and sides together to seal.

6) Place in refrigerator for 15 minutes or longer (this makes it easier to slice)

7) Gently cut the roll into 8 equal pieces.

8) Place rolls on a non stick pan that you have also coated with cooking spray.

9) Bake @ 375 degrees for 13-15 minutes or until brown.

To make the icing:

You can make it in a small bowl or small mixer.  I find it is easier to mix the cream cheese when using a mixer.

1) Mix WW cream cheese and 2/3's of the cool whip in a mixer.

2) Once the mixture is thoroughly creamy mix in splenda, powdered sugar & vanilla extract.

3) Right before you are done quickly mix in the remaining 1/3 of the cool whip.

4) After you remove the Cinnamon rolls from the oven, allow them to cool for a minute, then evenly distribute icing over the rolls.

1 Bun = 3 WW Points

Enjoy!