Re-Imagined Low-Fat, Low-Calorie Cinnabon® Cinnamon Rolls

Added to Recipes on Thu 02/23/2012

You’ll need a 9x13-inch pan and a 9x9-inch pan for baking these rolls, plus parchment paper to line the pans. Todd believes Cinnabon uses Indonesian Korintje cinnamon (they call it “Makara”). Find that cinnamon if you want the best clone, but any cinnamon will still make great rolls. To keep the cinnamon from oozing out of the rolls a natural stabilizer such as xantham gum (or guar gum) works best, but you can also use cornstarch. You can find xantham gum at specialty stores such as Whole Foods. You’ll also need a ruler or yard stick to measure and mark the rolls for slicing, and a serrated knife, such as a bread knife, to slice them. The baked rolls can be frozen for several weeks and reheated in your microwave before serving.  




Makes 10 cinnamon rolls.

24 ounces all-purpose flour (5 cups)

1/4 cup granulated sugar

3/4 tsp salt

3/4 tsp rapid-rise yeast

1/8 tsp baking soda

2 eggs

1 cup water

1 tbsp buttermilk

5 tbsp butter spread


Filling (Schmear)


1/2 cup butter spread, softened

1 cup dark brown sugar, packed   

4 tsp Makara (Indonesian Korintje) cinnamon

2 tsp xantham gum (or 1 tablespoon cornstarch)




1/4 cup butter spread

6 ounces reduced-fat cream cheese, cold

1/8 tsp salt

1/2 tsp vanilla extract

1 drops lemon extract

1 cup powdered sugar


For directions, see page 2.