Thursday, April 12, 2012

Cardamom-Cinnamon Sweet Rolls

What in the world is better than a homemade, warm cinnamon roll? How about one that is not so full of heart-stopping fat and cholesterol, but is still so tasty that it makes your eyes roll back into your head? Read on then!! This is a take on a recipe in my Cooking Light cookbook. I changed out a few ingredients, but the goodness remains the same. And a serving size of these little mini guys is 2 rolls, which will run you only around 260 calories (give or take a few)! Hallelujah!

Cardamom-Cinnamon Sweet Rolls
1 pkg dry yeast (about 2 & 1/4 tsp)
1/4 cup warm water (100 degrees to 110 degrees)
1/2 cup plain Greek Yogurt
1/3 cup granulated sugar
1/4 cup butter, melted
1 tsp vanilla extract
3/4 tsp salt
1 large egg, lightly beaten
10.5 ounces all-purpose flour (about 2 & 1/3 cups divided)
Cooking spray
1/2 cup packed brown sugar
1/2 tsp cardamom
1 tsp cinnamon
2 tbs butter, melted and divided
1 cup powdered sugar
3 tbs nonfat milk
Cardamom and Cinnamon (for glaze)

1. Dissolve yeast in the warm water in a small bowl; let stand for 5 minutes.

2. Combine yogurt and next 5 ingredients in a large bowl, stirring until well blended. Gradually stir yeast mixture into yogurt mixture. Add 9 oz flour (about 2 cups) to yogurt mixture, stirring to form a soft dough.

3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5-8 minutes); add enough of the remaining flour (about 1/3 cup), 1 tbs at a time, to prevent dough from sticking to hands (dough will be slightly tacky).

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for about 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

5. Combine brown sugar, cinnamon and cardamom for the filling. Divide dough into 2 equal portions. Working with 1 portion at a time, roll dough into a 12X10-inch rectangle; brush with 1 tbs of melted butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal the ends of the roll). Repeat procedure with remaining dough, 1 tbs butter and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13X9-inch baking pan coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.

6. Preheat oven to 350 degrees.

7. Uncover dough. Bake for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.

8. To prepare glaze, combine powdered sugar, cinnamon and cardamom to taste, and nonfat milk. Whisk until smooth. Drizzle glaze over warm rolls. Make 24 rolls.


  1. They look delicious! I'll try them! Congrats for your blog ; )

  2. Thanks Carmela. Hope they turn out great!