Skinny Cookies & Cream Rolls 5 servings 1.5 tablespoons eggbeaters 20 bittersweet chocolate chips 1 3/4 cups white flour 1/2 packet active dry yeast, or 1.125 teaspoons 1/4 cup Truvia 1 tablespoon warm water 1/3 cup unsweetened vanilla almond milk 2 teaspoon vanilla extract 1/8 tsp. salt 2 tbsp ricotta cheese 1 tbsp. butter, whipped

Skinny Cookies and Cream Rolls

I can’t remember how the idea of Skinny Cookies and Cream Rolls came to me. I suppose it was the week of the “rolls.” No, not tummy rolls. Yummy, gooey, warmed-to-perfection breakfast rolls. Cinnamon rolls, then pretzel rolls, then cookies & cream rolls. Oh, how I love rolls. Anyways, I made these rolls not knowing what to expect, but upon the first taste, I . . . well . . . I didn’t pass out, but I totally should have. Not in a bad way. Maybe that’s not the right term. Swooned. I totally should have swooned. My goodness, was I swept off my feet. If you follow me on Instagram, you know that I just labeled these as the “yummiest things I’ve ever made.” I still stand by that statement.Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog. Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog. There’s something about the mascarpone that plays so nicely with these rolls! They truly taste so creamy, like a flavor of ice cream. They’re rich, they’re filling. You’ll probably want to make these over and over again. Really though. Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog. Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog. I always like eating my cinnamon rolls on bar carts. Don’t ask me why. I just feel so Marie Antionette-esque. So here are some bar cart necessities for your Skinny Cookies and Cream Rolls:

Hot Pink Coasters I Coral Square Coasters I Cocktail Shaker I Bar Cart #1 I Bar Cart #2 I Bar Cart #3 I Style Me Pretty Weddings Book I Bar Cart #2 I Geometrical Candle Holders

I am in love with this cocktail shaker. Perfect for a wedding gift or a decorative bar cart accessory. My favorite bar car it the second. I love it’s clear handles and golden caps. I am also a big fan of the Style Me Pretty Wedding Book. If you’re engaged, already married, or living the bachelorette life, it still works.

Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog. Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog. Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog. Skinny Cookies and Cream Rolls by Skinny Girl Standard, a low calorie food blog.

Skinny Cookies & Cream Rolls

Yield: 5 Rolls

Serving Size: 1 Roll

Calories per serving: 235

Ingredients

  • Dough Ingredients:
  • 1 3/4 cups white all-purpose flour (700 calories - whole wheat flour does not rise as successfully)
  • 2 tablespoons additional flour for kneading (50 calories)
  • 1/2 packet (or 1.125 teaspoons) active dry yeast (10 calories)
  • 1/4 cup Truvia (or double with sugar)
  • 1 tablespoon warm water
  • 1/3 cup unsweetened vanilla almond milk (10 calories)
  • 2 teaspoon vanilla extract (24 calories)
  • 1/8 teaspoon salt
  • 2 tablespoon ricotta cheese (30 calories)
  • 1 tablespoon butter, whipped (I used Earth Balance - 80 calories)
  • 1.5 tablespoons eggbeaters or eggwhites (12.5 calories)
  • 20 bittersweet chocolate chips (40 calories)
  • Filling/Glaze Ingredients:
  • 3 tablespoons ricotta cheese (45 calories)
  • 3 tablespoons mascarpone cheese, room temperature (180 calories)
  • 1 tablespoon Truvia, powdered (or substitute for powdered Truvia, such as real powdered sugar). Want to make your own powdered Truvia or sugar? Check out my "Less-Sugar Powdered Sugar," which can be used with any of the above.
  • 1/16 teaspoon vanilla extract

Instructions

  1. Note: This recipe will take approximately 3 hours, depending on how long you allow your rolls to rise. Additional Note: It's worth it.
  2. In a large bowl, mix together all of your dry ingredients for rolls, including yeast but excluding chocolate chips and additional flour for kneading.
  3. In a separate bowl, mix together all of your wet ingredients for rolls, excluding eggbeaters/egg whites.
  4. Take wet ingredients, now mixed, and heat them in the microwave for approximately 30 seconds, or until they are fairly warm. Remove and stir in eggs.
  5. Once eggs have been added, fold your wet ingredients into your dry ingredients. Stir just until all ingredients are combined.
  6. Now knead your dough. Be sure to knead it well, too, because we really want to trigger that yeast. Roll your dough into a ball, cover it well using either plastic wrap or a wet towel (I prefer plastic wrap tightly secured on the sides) and allow it to rise for an hour in a warm place. I used my food-warming drawer, cranking the heat way down low (AWESOME INVENTION).
  7. After an hour has past, remove your dough and knead it on a lightly floured surface, using 1 tablespoon of additional flour. Break your dough into 5 pieces, forming balls.
  8. Recover and allow to rise for an additional hour.
  9. While you are waiting, mix together all of the ingredients for your filling. Place in the refrigerator until rolls are ready to knead.
  10. After an hour has past, remove your rounds of dough and knead them separately on a lightly floured surface, which should be dusted with your final tablespoon of flour.
  11. Taking a rolling pin, flatting your rolls into long rectangles.
  12. Slab your rolls with enough filling so that each inside surface is completely covered, which will require only about half of your filling. Don't worry! The other half of that filling will be used as a delicious topping!
  13. Next, you can either sprinkle your chocolate chips inside of your rolls (as I did) or poke them through your rolls once standing.
  14. Remove a baking tin, one that will allow your rolls to rise together all snug, and line it with either parchment paper or non-stick foil. Avoid cooking spray if you can. Set aside.
  15. Now, for the rolling process. Taking the shorter end of one slab of dough, begin to roll it up as you would a yoga mat or a roll of paper towels.
  16. With your rolls completed, stand them up and softly press down on the top until they get a bit stumpy, making them wider than they are tall. Place them carefully side-by-side, recover, and allow to rise for one last hour.
  17. Preheat your oven to 350F.
  18. Once your rolls have risen, remove plastic wrap or wet towel and pop them in the oven as they are.
  19. Bake for 15 - 25 minutes. The timing will depend largely on how warm the area was where your dough was left to rise. For me, since my food-warming drawer is warmer than most areas of my kitchen, I only baked my rolls for about 15 minutes. Just keep an eye on them - wait until they're slightly browned and firm to the touch. You waited this long, no sense in starting all over again!
  20. Remove once done and drizzle with the remainder of your filling/glaze!
  21. Bon Appétit!
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1 Comment on Skinny Cookies and Cream Rolls

  1. moppie
    August 16, 2014 at 5:11 pm (6 years ago)

    Absolutely spectacular!!!!

    Reply

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