OverviewCals/servingServings18612 Prep timeCook timeTotal time20 mins30 mins50 minsWe are all addicted to cinnamon rolls, and they are super good with a cup of coffee or tea. They are also full of calories and they are pretty on the comfort food side. What about making them and eating them guilt-free? This delicious healthier version is super delicious and good for your health. Instead of tons of sugars, there are super nice and healthier ingredients included in the filling to remain the best possible flavor of the classic cinnamon roll. IngredientsDough3/4 cup 2% fat cottage cheese1/2 cup buttermilk3 tbsp. sugar4 tbsp. unsalted butter, melted1 tsp. pure vanilla extract1 1/4 (150g) cups all-purpose flour3/4 cup (90g) whole-wheat pastry flour1 tbsp. baking powder3/4 tsp. salt1/4 tsp. baking sodaFilling1 tbsp. unsalted butter, melted2 tbsp. molasses3 tbsp. light brown sugar2 tsp. ground cinnamon1/2 tsp. ground allspice1/4 tsp. ground ginger1/4 tsp. ground nutmegGlaze2/3-cup confectioners’ sugar1 to 2 tbsp. reduced fat milk1 tsp. vanilla extractDirectionsGingerbread Cinnamon Rolls Heat oven to 400*. Spray the sides and bottom of a 9 or 10-inch springform pan with non-stick cooking spray.Dough In a food processor, combine cottage cheese, buttermilk, sugar, melted butter, and vanilla until smooth. Add the next five ingredients and pulse just until the dough clumps together. The dough should be soft and moist. Flour a work surface and scrape the dough onto the flour. Knead by hand 4 to 5 times, until smooth. Roll the dough out into a 12 x 15 rectangle.Filling Stir together the butter and molasses. Brush over the dough leaving a 1/4 inch border around the edges unbuttered. In a medium bowl, whisk together sugar and spices. Sprinkle over the buttered portion of the dough and gently pat into the dough. Starting at the long edge of the dough, roll up the dough and pinch the seam together to seal. With a sharp, serrated knife cut the roll into 12 equal pieces. Place pieces cut side up into the springform pan. Bake for 20 to 28 minutes, or until golden brown. Set on a wire rack to cool for minutes. Run a spatula around the outside of the rolls and pan. Remove the ring. Transfer rolls to a serving plate. Glaze In a small bowl, whisk together confectioners’ sugar, 1 tbsp. milk and vanilla until it is a smooth glaze. If it is too thick to pour, add another tablespoon of milk. Drizzle over the rolls. Let stand for 15 minutes and serve. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.