5 Points – Total Time: 45 min – Prep: 13 min – Cook: 22 min – Serves: 12
There’s something undeniably magical about the aroma of freshly baked cinnamon rolls wafting through the air. These sweet, pillowy delights, swirled with cinnamon and slathered in a luscious glaze, are a favorite indulgence for many. While store-bought cinnamon rolls can be satisfying, there’s nothing quite like the experience of sinking your teeth into a warm, homemade cinnamon roll. In this blog post, we’ll share a tried-and-true recipe that will have you making mouthwatering cinnamon rolls from scratch in no time. Get ready to embark on a delicious baking adventure!
This WW recipe uses their two-ingredient dough as a starting point with self-rising flour and Greek yogurt, with the addition of an egg, vanilla extract, and powdered sugar, and at just 5 WW points per serving, it’s a perfect way to start your day.
Homemade cinnamon rolls are a delectable treat that can brighten up any morning or satisfy a craving for something sweet. With this simple and straightforward recipe, you’ll be able to create bakery-worthy cinnamon rolls right in your own kitchen.
Ingredients
- 2 cups white self-rising flour
- ⅝ cup powdered sugar, divided
- 1⅝ cup plain fat free Greek yogurt, divided
- 1 Tbsp + ½ tsp vanilla extract, divided
- 1 large egg
- ¼ cup packed brown sugar
- 1 Tbsp ground cinnamon
- 5 sprays cooking spray
Preparation
- Preheat oven to 350°F. Combine flour and 2 Tbsp powdered sugar in a large bowl. Whisk together 1½ cups yogurt, 1 Tbsp vanilla, and egg in a medium bowl. Add yogurt mixture to flour mixture; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
- Place a large piece of parchment paper on a work surface and sprinkle with a little flour. Place dough on parchment paper and roll into a 12 x 9–inch rectangle. Sprinkle evenly with brown sugar and cinnamon, all the way to the edges. Starting with a long edge, roll up dough tightly (use parchment paper to help roll up dough) to form a 12-inch-long roll. Cut roll into 12 (1-inch) slices. Arrange dough slices in an 11 x 7–inch baking dish coated with cooking spray. Bake until lightly browned, 22 to 25 minutes. Let stand for 10 minutes before topping with glaze.
- Combine remaining ½ cup powdered sugar, remaining 2 Tbsp yogurt, and remaining ¼ tsp vanilla, stirring until smooth. Drizzle glaze over cinnamon rolls. Serve warm.
- Serving size: 1 cinnamon roll
118 Calories, 23g total Carbs
Lagniappe: If you don’t have or don’t want to buy self-rising flour, it’s easy to make using all-purpose flour. For every 1-cup of all-purpose flour, start with a 1-cup measure and add in 1 1/2 teaspoons baking powder, and 1/4 teaspoon of salt, then bring the measure up to the 1-cup line with the all-purpose flour.
