D-Feast Friday - Gooey Cinnamon Rolls with Cream Cheese Icing

Have you ever been at the mall and walked by Cinnabon?  The smell of those cinnamon rolls baking is intoxicating in my opinion.  They are also loaded with carbs, calories, and fat.  Don't get me wrong I've had one once or twice but certainly not since D has entered our lives.

Here is Hungry Girl, Lisa Lillien's, version of "Gooey Cinnamon Rolls with Cream Cheese Icing".   Let's be honest, they don't compare to a huge Cinnabon roll, but they are good and fun for kids to make.  It is a better alternative plus you won't feel guilty after eating one of these.



Picture taken from "Hungry Girl 200 under 200" cookbook



Gooey Cinnamon Rolls with Cream Cheese Icing

For Dough:  1 pkg. Crescent Rolls

For Filling:

1/4C brown sugar (not packed)

1/4C Splenda

1/2T Butter at room temperature

1 1/2 tsp Cinnamon

1/8 tsp Salt

For Icing:

1/4C Cool Whip, thawed

3T cream cheese at room temperature

1T Splenda

Preheat oven to 375 degrees.

Combine all filling ingredients making sure butter is incorporated evenly.  Set aside.

Combine all icing ingredients until smooth and chill in fridge to set.

Remove dough from package and knead into a ball using flour if necessary to help prevent sticking.  Using a rolling pin dusted lightly with flour, very firmly roll out dough into a thin sheet about 8x12 inches.  Spray the dough evenly with spray butter or an additional tablespoon of melted butter.

Spread filling out evenly over dough, leaving a 1/2inch border around edges.  Starting with a long side of the dough, roll it up tightly, forming a log.  Once dough is completely rolled up, pinch the long seam to seal.

Working with the seamside down, use a sharp knife to cut the log into 8 even pieces, being careful not to squish the dough. (A serrated bread knife is your best bet here.)

Arrange rolls in a baking pan swirl sides facing up. (I like to put them in a muffin tin!)  Press down on the tops of the pieces to flatten slightly and pinch side seams if necessary.

Cover pan with foil.  Bake 8 minutes.  Remove foil and bake for an additional 5 minutes.

Distribute icing over rolls and enjoy!

Makes 8 servings
126 calories and 18.5g carbs

Foodie Friday - Mini Microwave Triple Chocolate Cake

Who doesn’t like chocolate cake? It is an involved process to make a chocolate cake from scratch including all that yummy frosting, however, which happens to be a good thing in a house with a child who has diabetes. This certainly isn’t like my Mom’s birthday cakes but it serves a purpose for dulling the urge for chocolate cake. On occasion the girls make these mini microwave triple chocolate cakes all by themselves for dessert. This recipe comes from my Hungry Girl cookbook which I love. All of her recipes are so different and include nutrition facts which is a plus. Here’s the recipe for one individual microwave cake but put out two ramekins and measure the ingredients for two!



Mini Microwave Triple Chocolate Cake:
Per cake w/ topping: 27g carbs


Ingredients:


2T cool whip free, thawed


1T Hershey’s Lite chocolate syrup, divided


2T devil’s food cake mix


1T vanilla yogurt


For the topping, stir together Cool Whip and half of the chocolate syrup. Put this in the freezer for firm up a bit while you make the cake.


In a very small microwave-safe dish (like a ramekin), combine cake mix and yogurt. Stir until smooth and blended. It doesn’t seem like much but it will puff up as it cooks!


Microwave for 1 minute. Allow to cool for 3 minutes.


Remove chocolatey whipped topping from freezer and spoon over your cake. Drizzle with the remaining chocolate syrup on top. Enjoy!