Quick cinnamon Rolls

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Quick cinnamon Rolls

 

Exchange: 1 carb, 1/2 fat

Becasue you start with store-bought ready-made dough, these are quick

and easy.

 

11 oz tube of Pillsbury French loaf bread dough (refrigerated)

2 tsp flour tortillas

1/3 cup Splenda Granular

2 tbs dark brown sugar

2 tsp cinnamon

3 tbs margarine, softened

2 tsp powdered sugar

 

1 Preheat oven to 375 F. spray 9-inch round pan with nonstick cooking

spray.

2 Open tube of bread dough. Set on work surface dusted with flour. Look

for seam and unroll dough. Using rolling pin, shape into a 15x10-inch

rectangle.

3 In a small bowl, combine Splenda, brown sugar, and cinnamon.

4 Spread margarine onto dough and evenly coat with cinnamon/sugar

mixture.

5 Using hands, pat sugar mixture into margarine. Roll up jellyroll-

style from the short (10 " ) side of dough. Wet the far edge of dough

with water to seal roll. turn dough onto seam, and using a sharp knife,

cut into 10 1-inch slices. Place slices cut-side up in prepared pan

andpat down slightly.

6 Bake for 18-20 minutes or till nicely browned.

7 Dust rolls with powdered sugar and serve. (Best while warm--reheat

any leftover rolls briefly in microwave.)

 

Servings: 10

 

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