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Nutrition Facts
Serving Size 1 buns 65g Recipe makes 12 buns)
Calories 166
Calories from Fat 13		(8%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 218mg		9%
Potassium 125mg		3%
Total Carbohydrate 34.8g		11%
	Dietary Fiber 1.3g	5%
	Sugars 10.2g
Protein 3.9g		7%
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(Relatively) Healthy Cinnamon Buns

Recipe #37796 | 2 hours | 1½ hours prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: spatchcock
Aug 19, 2002

Found these on weightwatchers.com---they are wonderful! You'd never know they're healthy....(prep time is rising time for the dough).

12 buns (change servings and units)

Ingredients

1 cup nonfat milk
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon table salt
1 tablespoon yeast, about 1 package
2 1/2 cups all-purpose flour, sifted, divided
1/4 cup unpacked brown sugar
1/4 cup dark corn syrup
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon orange zest, grated
1/4 cup raisins or dried cherries or cranberries

Directions

1
Stir together milk, vegetable oil, sugar and salt in a small saucepan.
2
Heat to lukewarm.
3
Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes.
4
Stir into milk mixture.
5
Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer.
6
Mix in enough remaining flour to make a soft dough.
7
Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
8
Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
9
Lightly coat a 9-inch round baking pan with cooking spray.
10
Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle.
11
Spray with cooking spray.
12
Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough.
13
Sprinkle with raisins.
14
Roll up tightly, like a jelly roll.
15
Cut into 12 pieces.
16
Place buns cut-side up in baking pan.
17
Cover with plastic and let rise until doubled, about 1 hour.
18
Preheat oven to 350°F.
19
Bake buns until firm and nicely browned on top, 30 minutes.
20
Cool completely before inverting onto a serving plate.
21
No guilt!

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Featured Reviews for This Recipe

From: Changling

On Nov 20, 2007

I made these a couple of weeks ago and they turned out really tasty. I made a fat free glaze will a little vanilla, fat free milk, and powdered sugar. The only problem I had was when I rolled up the dough it was pretty sticky and difficult to cut. Filling kind of went everywhere. I managed to stuff them into the pan and they resembled cinnamon buns. I also had to almost double the amount of filling to spread it over the dough. They turned out really well but I was kind of having my doubts at first. Thanks for the low fat recipe!

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From: brokenburner

On Aug 2, 2007

Oh, my goodness... these are GOOD!! I was a bit worried that they wouldn't turn out, because I made quite a few changes to the recipe, but they were wonderful!! I used fat-free soymilk, 1 T applesauce in place of the oil, 1 T Splenda in place of the sugar, 2 1/4 cups of flour, Splenda brown sugar blend, and 1/2 t orange extract instead of the zest. I also added about a T of honey in lieu of the corn syrup, but my filling mixture was still sort of meager, so I added in a bit of soymilk. I left out the raisins due to a personal preference. They didn't rise as much as I would have liked, but maybe that's because of all my changes! These were delicious heated up in the microwave the next day.

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From: Emily C

On May 10, 2007

Mom made these for Christmas because we were both on WW. They're not bad, but they're small and I'd rather splurge for one of her regular-sized, TRUE cinnamon rolls. But if you're dying and don't have extra points to burn up, these will work nicely

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From: 2ReDsOx 2

On Dec 4, 2006

First of all, i was very happy to see a nice low fat recipe for cinnamon buns which i was really craving. I made the buns this weekend, it did take a while to make but it was worth it. On the filling, i did not use corn syrup. Instead i used a half a cup of brown sugar. I also left out the orange zest. They baked up nicely and had great flavor and texture. The only thing is that the inside wasnt as gooey and doughy as i would have liked, so next time i may reduce the cooking time to get the doughyness on the inside. This is a delicious recipe! Thanks very much!

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