Yesterday started off with some homemade cinnamon rolls — mmmm! Since we were heading up to Philadelphia for homecoming at Andy’s school, I wanted to have a fun, filling breakfast waiting for him before we made the trip.
I used this no-yeast cinnamon roll recipe from Iowa Girl Eats, and it was a winner! Because there was no yeast, I was able to throw everything together without having to wait for dough to rise — a definite plus. I ended up making the rolls and putting them in the pan, covered them, refrigerated them overnight, and then baked them in the morning so they were nice and warm. If you don’t have time to make these in the morning, that’s definitely the way to go! (I also waited and put the icing on in the morning once I got them out of the oven.)
Since I have a race tomorrow, I stuck to my normal bowl of oats & chia seeds, but I did sneak a taste of Andy’s cinnamon roll and thought it was pretty good! However (and I should have warned you about this at the beginning) — there’s really nothing “healthy” about these. But because I believe in indulgences and “levels,” there are a lot of great ways for you to use this recipe!
How to “level up” this recipe:
- One of the simplest swaps would be to use all whole wheat flour instead of white, or at least substitute half of the white flour with wheat flour.
- Cut down on the sugar. Even Andy thought they were a little too sweet, which is saying a lot! I’d recommend using raw sugar instead of granulated and leaving out the 1/2 cup of sugar it calls for in the actual flour mixture.
- Use light butter instead of regular.
- Use reduced fat buttermilk. When I was at the store, all they had was reduced fat, so that’s what I used and it turned out pretty well!
- Leave off the icing — they’re sweet enough without it!
How to “level down” this recipe:
- Hmmm…I’m all out of ideas on this one! These things may not be healthy, but they are ooey, gooey, and oh-so-good. Definitely worth the calorie splurge!