The Deen Bros. Lighter Cinnamon Rolls

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The Deen Bros. Lighter Cinnamon Rolls

By Bobby and Jamie Deen

Lighter Cinnamon Rolls

153 Fewer Calories
5g Less Fat


1 cup warm fat-free milk (110°F - 115°F)
1 packet active dry yeast
1 teaspoon plus 1/2 cup granulated sugar
1/2 cup egg substitute
3 tablespoons butter, melted
1/2 teaspoon salt
4 – 4 1/2 cups white whole-wheat flour (TIP ABOUT)

1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans

1 cup powdered sugar
1 tablespoon plus 1 teaspoon fat-free milk
1/2 teaspoon vanilla extract

To make the dough, stir together the warm milk, yeast, and 1 teaspoon of the sugar in a small bowl until dissolved. Let stand until foamy, about 5 minutes.
In a large bowl with the mixer at low speed, combine the milk mixture, the remaining 1/2 cup sugar, egg substitute, butter, salt, and 3 cups of flour until well mixed. With a wooden spoon, stir in 1 cup of flour to make a soft dough. 

Turn the dough out onto a lightly floured surface and knead, adding additional flour just to keep the dough from sticking, until the dough is smooth and elastic, about 10 minutes. 

Shape the dough into a ball and place in a lightly oiled large bowl, turning the dough to oil the top. Cover with plastic wrap and let rise in a warm draft-free place until doubled in size, about 1 hour.

Meanwhile, to prepare the filling, combine the brown sugar and cinnamon in a small bowl until well mixed. Spray a 9 x 13-inch baking pan with nonstick spray.

Punch the dough down and turn onto a lightly floured surface. Roll the dough into a 16 x 12-inch rectangle. Sprinkle the cinnamon sugar over the dough and top with the pecans, leaving 1/2-inch border around the edges. Starting at a long side, roll up dough jelly-roll fashion. Pinch seam to seal and cut into 18 pieces.

Spray a 9 x 13-inch baking pan with cooking spray. Arrange the rolls, cut side up, into the pan.
Lightly spray with cooking spray. Cover with plastic wrap; let rise in a warm draft-free place until doubled, 30 – 40 minutes.

Preheat the oven to 350°F. Bake until lightly browned, about 20 minutes. Transfer to rack and cool in pan 15 minutes.

To make the glaze, place the confectioners’ sugar in a medium bowl. Stir in the milk and vanilla until blended. Drizzle the glaze evenly over the rolls. Serve warm or at room temperature.

Makes: 18 rolls
Prep Time: 30 minutes plus rising time
Bake Time: 20 minutes
Difficulty: Intermediate

Per Serving (1 roll): 236 Cal; 5 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 44 g Carb; 1 g Fiber; 19 g Sugar; 39 mg Calcium; 2 mg Iron; 37 mg Sodium; 5 mg Cholesterol

Test Kitchen Tip:
White whole-wheat flour is lighter whole wheat flour with a milder flavor and softer texture – and with all the high fiber benefits. We like King Arthur’s. You can find it in most supermarkets and health food stores.

Original recipe courtesy Paula Deen: Cinnamon Rolls
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:


Bobby can you lighten up the sweet potato bake recipe?? This looks yummy for thanksgiving, but too much cream and butter.

By Anonymous on October 01, 2012


This looks like a fabulous recipe! Since sugar is the problem for many of us (TOO many carbs) I would like to see this recipe done using Stevia or erythritol. Thanks!

By Louise on April 26, 2012

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