Cinnamon Roll Biscuits With Cream Cheese Frosting

Want the taste and satisfaction of a cinnamon roll, packed up into the perfect-sized snack? Yes, that’s what these delicious cinnamon roll biscuits are!

Now, I know there are people out there who are doubting this. You might be saying, “No way could she make biscuits taste like a cinnamon roll!” But I was absolutely delighted when I perfected this variation of myBasic Biscuits! I was skeptical of them turning out as I wanted too as well: the exact taste of a cinnamon roll. But, lo and behold, these biscuits taste just like the  cinnamon-y, sweet, brown sugary, cream-cheesy deliciousness of one of America’s favorite (and calorie-laden) treats.

In my recipe,the taste stays but the calories are chased away. I have given these to friends and family with RAVE reviews. No one guesses that they are healthier, lower fat, and low-cal! Give ’em a try: you won’t regret it a bit!

Cinnamon Roll Biscuits
with Cream Cheese Frosting

Serves 6          Serving Size: 1 large biscuit         Calories/Serving (includes frosting): 140

Ingredients:
For the Biscuits

• 3/4c. all-purpose flour
• 1/4c. whole-wheat flour
• 1/4c. light margarine 
• 1/2tbl. baking powder
• 1/8tsp. baking soda
• 1/4tsp salt
• 1/2tsp honey
• 1/4c. nonfat vanilla yogurt
• 1/2c. splenda
• 1/2tsp nutmeg
• 1tsp cinnamon
• 3tsp unpacked brown sugar
• cooking spray 

For the Cream Cheese Frosting

•  8oz package fat-free cream cheese
• 1/2tsp vanilla
• 1/2c. Splenda

*Note: you only need 6 tablespoons of frosting for this recipe. You will have leftovers, but each tablespoon of frosting is only 15 calories! I use it on practically everything that I want to sweeten. It is smooth, creamy, tastes just like cinnamon roll frosting, and just delightful! Seriously, you will not miss the calorie-laden frosting of the past!

Instructions:

1. Preheat the oven to 425 degrees.
2. In a medium-sized bowl, combine the flours, baking powder, baking
   soda, and salt. Cut the margarine into the mixture a little bit at a
   time until the mixture is coarse.
3. Add the honey and yogurt into the dry ingredients, mixing until nice
   and moist. Add in sugar, nutmeg, and cinnamon, and mix well.The resulting mixture should be a little bit sticky, but not
   incredibly so. 
4. Coat a medium baking sheet with cooking spray. Divide the mixture
   into 6, making each 1/6 a biscuit dollop (I divide my mixture in half,
   and then take that half and split it into 3). Make sure to space them apart, as
   the biscuits expand a lot during cooking.
5. Gently press down on the biscuits with the back of a spoon so they look prettier in the end with a smoother top. Sprinkle each biscuit with 1/2tsp unpacked brown sugar.
6. Bake in the oven for 12-15 minutes, or until lightly golden and a
   toothpick inserted into the center of a biscuit comes out clean.
7. To make the frosting, place the cream cheese in a medium bowl. With an electric mixer, beat the cream cheese on high until smooth. In batches, add in the Splenda, beating in between. Add in the vanilla, quickly beat, and you are ready to go!
8. To serve, spread one tablespoon of frosting onto each biscuit. Enjoy the warm, delicious bites!