photo 2 (45)Ingredients:

1/2 c brown sugar, packed
2 tsp cinnamon, ground
3 cups gluten-free Bisquick
1/4 c sugar, granulated
1 1/4 c Rice Dreams Vanilla rice milk (or your favorite milk)
1 egg
1/4 c Smart Balance Light, dairy-free butter
1 c powdered sugar
1/8 c Silk French Vanilla Soy Creamer 

Directions:

1. Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. Set aside.
2. In small bowl, mix brown sugar and cinnamon. Set aside.
3. In large bowl, stir Bisquick, granulated sugar, milk and egg until dough forms (I did this in my stand mixer with the dough hook attachment).
4. Place dough on counter top sprinkled with additional Bisquick mix.  Knead 5 times. Roll out dough into 16×12- inch rectangle using a rolling pin.
photo 3 (32)5. Brush with 2 tablespoons of the melted butter.  Then, sprinkle brown sugar mixture on top, covering the entire rectangle of dough.
6. Starting at short side, roll up tightly; pinch edge of dough to seal well. Cut into 1 1/2-inch slices. Place each slice cut sides down into prepared pan. Brush the top of each roll with remaining 2 tablespoons melted butter.
7. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes.
8. While rolls are cooling, prepare frosting glaze.  In small bowl, mix powdered sugar and creamer until smooth. Spread glaze over rolls. Serve warm.
 
Yields 10 servings, serving size 1 cinnamon roll
8 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from bettycrocker.com
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