Saturday, December 6, 2014

Quick Whole Wheat Cinnamon Rolls

Today I am feeling nostalgic about my marathon training.  I just went for a brisk 9 mile run, and it just wasn't the same without my running buddies in my running group.  About 3 weeks after the marathon, I did the Hot Chocolate 15K with some friends and that was a blast because it got me back into running and it was such a fun race.

Then, I did the Turkey Trot 5K with a friend and that was fun too!  Now, I am trying to stay motivated to go for runs because I love how they make me feel, but I also get sad that I don't have running buddies all the time to chat with.  Last weekend, I decided to run 13 miles just for the hell of it.  Around mile 8 though, I was so bored!  I decided to call my mom to talk to her while I was running.  That helped, but she couldn't talk to me forever!  I am going to have to look for some awesome playlists if I am going to keep myself entertained!  Anyone have any suggestions?  

In honor of my nostalgia, I am sharing a recipe that I made for myself for my post-marathon breakfast.  I woke up the next day looking to eat everything in sight.  I am also a huge sucker for a good cinnamon roll.  They are definitely one of my guilty pleasures.  I found a recipe for a small batch of easy cinnamon rolls and I just had to have them!  Then, I modified the recipe to be a little lighter and whole wheat!  I felt like this made the cinnamon rolls into a healthy breakfast...right?

Quick Whole Wheat Cinnamon Rolls
(adapted from Dessert for Two)

3/4 cup whole wheat flour
2 tbsp sugar, divided
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
5 tbsp skim milk
1 tsp apple cider vinegar
4 tbsp unsalted butter or margarine, melted
3 tbsp brown sugar
1 1/2 tsp cinnamon
2 tbsp light cream cheese
1/4 cup powdered sugar
1 tsp skim milk

1. Preheat oven to 375 and spray a muffin tin with nonstick cooking spray.
2. In a bowl, whisk flour, 1 tbsp sugar, baking powder, baking soda, and salt.
3. In a small bowl, combine milk, vinegar, and 2 tbsp of the melted butter.  Pour this into the dry ingredients and stir until just combined and a dough forms.  
4. Roll the dough out so that you have a long and thin rectangle.  Spread the rest of the melted butter on the dough and sprinkle the rest of the sugar and the cinnamon so that it is thoroughly covered.  Take the long edge of the rectangle and roll the dough up.  Cut into 4 pieces and place into your muffin pan.
5. Bake for about 14 minutes.  While baking, stir the ingredients for the glaze together.  When cinnamon rolls are done, frost!

Enjoy :)

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