These caramel cinnamon rolls use a two-ingredient yogurt dough with a cinnamon-sweetener filling. The recipe makes eight rolls.
Ingredients
- 1 cup self-raising flour, plus more as needed for handling
- 1 cup non-fat Greek yogurt
- 2 tablespoons erythritol
- 1 teaspoon ground cinnamon
- 15 sprays butter spray
- 2 tablespoons sugar-free caramel sauce
Instructions
- Preheat the oven to 350°F.
- Combine 1 cup flour and the Greek yogurt in a mixing bowl until a dough forms. If the dough remains sticky, sprinkle it with a little additional flour until it is firm enough to handle and separate.
- Lightly flour a cutting board. Roll the dough into a rectangle.
- Spritz the dough evenly 15 times with butter spray.
- Mix the erythritol and cinnamon, then sprinkle the mixture evenly over the dough.
- Roll the dough into a long log and cut it evenly into 8 pieces.
- Arrange the rolls in an 8-inch cake pan.
- Bake for 20–25 minutes, until the centers are set and contain no wet dough.
- Remove the rolls from the pan and pour the caramel sauce over them.
Yield
Makes 8 cinnamon rolls.
