Even Lower Calorie Cinnamon Rolls

The Latest Cook's Country had a "recipe makeover" for Cinnamon Rolls, taking them from 430 cals down to 280 cals. Yum! But I brought them down even lower, to 178 cals! And, I've found out that they make a "Brown Sugar Splenda", and with a couple of more ideas, I can take them down even further. Try them, you'll like them!






Dough -
1 1/2 c warm soy milk (Instead of skim. hey, it's all I had - T.J.'s Vanilla)
3 TB Maple Syrup
2 TB Smart Balance (instead of unsalted butter), melted
3 1/2 c A.P. Flour, plus extra
1 pk rapid rise yeast
1 tsp salt

Filling -
1/2 c dark brown sugar
1/4 c Splenda
2 tsp cinnamon
1/8 tsp salt
1 TB Smart Balance, melted

Icing -
1 c confectioner's Splenda (i just ground up my splenda in my Food Proecessor)
4 TB light cream cheese
1 TB soymilk (see above note)
1/2 tsp Vanilla extract

Heat oven to 200', then shut it off.

Dough:
Mix milk, syrup and butter in large cup.
Mix flour, yeast, and salt together in mixer bowl. Attach dough hook.
Turn machine on low, and slowly add liquid mixture. When dough comes together, bump speed up a notch and mix until dough is smooth, 4-6 minutes. (dough should be sticky. If it's too wet, and not balling up, add up to 1/4c more flour, and knead 2 min).
Turn out dough onto floured work area, and shape it into a ball, and place it in greased bowl. Cover and proof it in the warm oven for 10 min.

Filling:
Mix the sugar, cinnamon, butter and salt in a bowl until well mixed.

Rolls:

Roll out the dough into a 12"x18" rectangle, on a well floured surface, with the 18" sides to your left & right.
sprinkle the sugar mix onto the dough, leaving 1/2" at the far end. Press the sugar into the dough slightly.
Starting at the near end, roll the dough into a log. Brush the 1/2" border with water, then press dough to seal the log.
Cut the log into 12 pieces. (I cut off the each end, for neatness, then smushed them together for a 13th roll). Place each roll into a greased 9"x13" pan. Cover then with greased plastic wrap. (I used cooking spray).
Place the pan into the warm oven, and allow the rolls to rise until doubled, 30-40 minutes.

remove the pan from the oven, and preheat to 350'.
Remove platic wrap from rolls and bake them until they are deep brown and filling melts, 20-25 minutes. Rotate pan 1/2 way through baking, if needed.

While the rolls are baking, prepare the icing:

whisk together the powdered splenda, creame cheese, milk and vanilla.

When the rolls have cooled for 10 min on a wire rack, smear the icing on the rolls. Eat them warm or heat 'em up piping hot.