cinnamon rolls recipe

It’s Sunday and that’s my day for making cinnamon rolls. I always make them entirely without butter and they always turn out beautifully. I use a trans fat-free spread for the filling and I don’t miss the butter one bit. This time, to keep the edges from over-browning, I used a cake strip and it kept the edges nice and soft, just like the middle.

I can see why it’s one of my most popular recipes. It’s easy and healthier than most other recipes that use sticks of butter. The only problem I have now is… How do I keep from eating all of it by tomorrow?! Click here for the recipe. – Jenny Jones

I try to be good, I really do. But I made my amazing cinnamon rolls for brunch today. Well, it wasn’t really brunch – it was just breakfast but when I put cinnamon rolls on the table, it became brunch. Isn’t that why we all love going to brunch? “Let’s get the eggs and omelettes over with so we can get to the sweets!”

So that was me this morning, having my obligatory scrambled eggs and whole grain toast to clear my conscience in preparation for cinnamon rolls. Boy are they good! I see why so many people love this recipe. It’s easy and you can actually make this recipe with no butter at all, which is what I did. I used Canola Harvest instead of butter for the filling and didn’t miss the butter at all. Click here for the recipe.

These sweet rolls are soft and gooey and they smell amazing. I used Saigon cinnamon, which is more potent than the popular Ceylon cinnamon and I highly recommend it. Anyway, there’s only half a pan left now and that won’t be around long since I’m having it for dessert tomorrow.

Today I also made my ribs and potato salad for dinner so we’re having leftovers tomorrow. Tomorrow is going to be a good day with ribs, potato salad, and cinnamon rolls for dessert! And that’s what I cooked today. …just sharing… – Jenny Jones

This is one of my prize recipes! I worked hard to make the healthiest cinnamon rolls possible (so I can eat more of them) but they had to be soft and gooey and delicious.  This is it. I tried using some whole wheat flour but they never turned out soft enough so it’s all-purpose flour but the good  news is the entire recipe uses only two tablespoons of butter. Two. And now I have even better news: I usually make them with no butter at all. There’s so much flavor in the cinnamon and brown sugar filling that I often use a trans-fat free margarine and I defy anyone to tell the difference between that and the one with butter.

Make it either way. If you are concerned about saturated fat I promise that you will love these delicious buns without butter. If you use butter, it’s only 2 tablespoons so each roll has as little butter as a slice of toast.  Two tablespoons divided by eight rolls equals 3/4 of a teaspoon of butter in each cinnamon roll.

Did you know that all cinnamon is not the same? The most popular kind is Ceylon cinnamon, which is what most stores sell but they usually also have Saigon cinnamon which I LOVE! It’s much more potent and fragrant, in fact I usually use less because it’s so powerful. If you use Saigon cinnamon, reduce the amount in the filling from 2 teaspoons to 1 1/2 teaspoons. It’s amazing cinnamon and really worth looking for. My store carries Spice Islands brand…

Now let’s talk about frosting. You can frost them in the baking pan but I like to transfer them first to a plate or pie pan before frosting so the sides also get some of that gooey frosting. Here’s how: After the 10-minute cooling period place a dinner plate on top and flip them over onto the plate. Then take another plate or pie pan and flip them back again and they will be right side up and still warm and ready to frost… all sides!

You don’t have to give up cinnamon rolls. Make your own with my healthy recipe and if you want,  you can do the prep the night before, refrigerate overnight, then let them rise in the morning and bake. There’s no reason not to enjoy one of the best things in the world to bake. Your whole house will be filled with the intoxicating aroma of cinnamon!  Click here for the recipe. – Jenny Jones