Mini Cinnamon Rolls

• servings: 15 mini cinnamon rolls
• active time: 15 min
• total time: 2 hr

Ingredients

For the cinnamon rolls:

1 package active dry yeast

1 cup warm water

2 tablespoons Splenda® Sugar Blend

1 teaspoon kosher salt

3 cups flour

1 egg

2 tablespoons unsalted butter, melted and cooled

For the center of cinnamon rolls:

½ cup Splenda® Brown Sugar Blend

¼ cup unsalted butter, melted

2 teaspoons ground cinnamon

For the whipped cream cheese drizzle:

2 ounces whipped light cream cheese

½ teaspoon pure vanilla extract

1 tablespoon skim milk

2-3 tablespoons Splenda® Allulose Sweetener

Directions

Prepare a 15-count muffin tin by spraying generously with nonstick cooking spray.

In a medium bowl, dissolve yeast in water. Mix with a wooden spoon until fully dissolved. Stir in sweetener, salt, and 1 ½ cups of flour, beating well with a wooden spoon. Stir in melted butter and egg. Stir vigorously to mix in the last 1 ½ cups of flour.

Cover dough and place it in a warm part of the kitchen to let it rise 1 – 1 ½ hour. Punch down dough, turn it out onto a floured surface, and roll it into a rectangle about ¼ inch thick, 12 inches long and about 15 inches wide.

Stir together ingredients for the center. Carefully spread mixture over the dough within ¼ inch of the edges. Roll dough toward you, a little bit at a time, until you have a 15-inch log in front of you. Cut the log into 1-inch slices, and place each cinnamon roll in a muffin tin. Let the rolls rise another 30 minutes in a warm place.

Preheat the oven to 350ºF. Bake cinnamon rolls for about 15 minutes, or until they are a light golden brown on top and cooked in the center. Remove and let cool.

Using an electric mixer, whip ingredients for the cream cheese drizzle together. Start with just a drizzle of milk, and then add a little more to get the right consistency. Use Whipped Cream Cheese Drizzle on top of warm – or cool – Mini Cinnamon Rolls.