Sweet Morning Treat

Last week it was my turn to bring breakfast for my Sunday School class. I wanted to bring something different than sausage rolls and a dozen glazed donuts. I was looking through some of my cookbooks, trying to decide between a breakfast casserole..or a bread..or oh yes, cinnamon rolls. Ooey-gooey cinnamon rolls. The recipes for these delicious breakfast goodies are typically made with yeast..and hot water..and plenty of flour and kneading the bread dough and letting it rise. No thanks. Not on a Sunday morning. I was looking for something simple, but not loaded with calories and fat (another thing most of these cinnamon roll recipes have!) I found a recipe that used refrigerated french bread dough. The package had a little too much fat for my taste, and it seemed like it would be too much bread and not enough roll, if you get what I mean. I like the more gooey and a less bread-y cinnamon roll. :) YUM! So I decided on the convenience of the crescent roll! The reduced fat crescent roll will be your best bet. I also used fat-free milk for the icing to cut back on the fat, too!

With that and a big bowl of fruit, my breakfast was a hit on Sunday Morning. Try it for not only a Sunday Morning, but any morning of the week for a super east breakfast for you and the whole family.




INGREDIENTS:
Rolls:
3 tablespoon butter spread
1/4 cup packed dark brown sugar
2 teaspoons sugar
1 tablespoons ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons hazelnuts, chopped
2 (8oz) packages reduced-fat crescent rolls
1 teaspoons vanilla extract
Icing:
3/4 cup powdered sugar
2 ounces fat-free milk
1/2 teaspoons almond extract

DIRECTIONS:
Preheat over to 375 degrees. Unroll crescent rolls, and separate each dough portion along the center perforation to form 4 rectangles; press the diagonal perforations to seal. Stir together butter and next four ingredients; spread evenly over one side of each rectangle of dough. Sprinkle with hazelnuts. Roll up jellyroll style, starting at the end with the spread filling. Cut each lof into 6 pieces, using a sharp knife. Place rolls 1/4 inch apart on a cookie sheet. Bake for 16 to 18 minutes, or until golden brown (and delicious!) Remove from sheet pan and cook on wire rack for 5 to 10 minutes. Stir together powdered sugar, milk, and almond extract. Drizzle over warm rolls.