Let me tell you this: I am hardly ever proud of anything I do. (Cue: epiphanic horror from all of you who have bore the brunt of my periodic bouts of narcissism – I promise, it’s a protective mechanism.)
No, really. I have insanely high standards for myself; so high it becomes a problem at times (just ask my boipwen aka Sir K. aka the one who has to go “knock knock” and rope my head down back to earth from my 234987234-storey tall tower of romanticised dreaming from time to time).
So imagine my astonishment when I was actually satisfied, proud of this new healthy cinnamon roll recipe I came up with during one of my sporadic experimenting sessions! Very.
In place of the loads and loads of artery-hating, fat-hugging butter traditional cinnamon roll recipes usually use (google these recipes; trust me, you’d swear off ’em rolls for a while), I incorporated non-fat yogurt into the making of my dough instead.
In addition, I replaced some all-purpose flour with semolina and whole-wheat flour to create a more wholesome and FULL-filling #hapunny treat (for those of you who may not be aware of this, there is a world of a difference between wheat flour and whole-wheat flour; wheat flour has had all the nutritious bits taken out due to the removal of the germ and bran – so look out for the whole-wheat when you shop for your breakfast toast next time!)
The extremist in me even went to the extent of creating my very own skinny version of the usual cinnamon roll filling (which is basically just heaps of sugar with butter, butter and yes, butter) by using… (wait for it) egg whites! *gasps*
These rolls admittedly can’t beat the traditional ooey-gooey-melt-in-your-mouth-then-die-from-sugar-and-fat-overload cinnamon rolls, but they sure put up a good fight! I served it to my gor without telling him about its healthier properties and he actually gave the go ahead! (Well, besides a little dryness which was a result of my natural lack of multi-tasking ability – one simply cannot watch trash TV and bake, I realised).
So go ahead, give it a shot! Be the judge. 🙂
Skinny Cinnamon Roll
Makes: 12 2″ round rolls (66 kcal/roll)
- 95 g all-purpose flour
- 40 g whole-wheat flour
- 20 g semolina flour
- 40 g plain vanilla yogurt
- 60 ml lukewarm water
- 1/2 packet yeast (7g)
- Pinch of salt
- 20 g agave nectar (or natural sweetener of choice)
For cinnamon filling:
- 1 egg white
- 1/3 cup brown granulated sugar (70 g)
- 1 tsp vanilla extract
- Pinch of salt
- 4 tbsp cinnamon powder
- Combine flour (all-purpose, whole-wheat, semolina) and salt in a large bowl. Create a well in the middle.
- Mix yeast in lukewarm water. Let stand for 10 minutes to activate before pouring into the well, a little at a time.
- Using a fork, scrape sides of dry mixture into the liquid in a circular motion, periodically adding in the rest of the liquid.
- Mix in yogurt and agave nectar.
- Flour hands and start kneading the crumbly mixture to obtain a resultantly tacky dough. Place dough in another floured bowl, covering with a damp cloth to let rise (to approximately double the size) in a humid place for an hour.
- While waiting for dough to rise, prepare cinnamon filling: Prepare a double-boiler by placing a bowl on top of a pan of simmering water (bowl should fit nicely on the pan to create a seal whilst its bottom not touching the surface of the simmering water).
- Whisk egg white and sugar together in the top bowl until sugar is melted and you obtain a foamy mix (around 1-2 minutes).
- Remove from heat. Add salt, cinnamon powder and vanilla extract. Continue whisking by hand (no need for an electric whisk!) until soft peaks form. This should take around 5-7 minutes max.
- Preparing the rolls: Once dough has doubled in size, transfer from bowl onto a floured surface. Punch down dough (to remove the air bubbles inside) and let stand for 10 more minutes covered with a damp cloth. You can then use it immediately or keep, wrapped in clingfoil, in the fridge (or freezer) until required.
- For immediate use: Pre-heat oven to 350 degrees F (175 Celsius). While waiting, divide dough into 2 and roll each on a floured surface using a rolling pin (you should obtain 2 6″ by 12″ rectangles). Cut into 6 strips each.
- Spread cinnamon filling equally onto each strip, leaving a 2-inch gap at the end of each strip. Roll strips to form cinnamon rolls, pinch ends of rolls to seal.
- Align on oven trays lined with oiled parchment paper. Brush tops of rolls with olive oil. Pop into oven and bake for around 12 minutes or until golden-brown.
- Serve warm (or optionally, let cool and dust tops with caster and cinnamon sugar).