Low Fat Cinnabon

Dough:

1 c skim milk

2 eggs

½ c butter

4 ½ c bread flour

½ c sugar (can use splenda)

1 pkg yeast

Filling

1 c brown sugar (packed)

2 ½ T ground cinnamon

1/3 c butter (soft)

Icing

1 (3oz) fat free cream cheese

¼ c butter soft

1 ½ c powdered sugar

½ tsp vanilla extract

1/8 tsp salt

Milk dough ingredients and let rise until doubled. Punch down and let rise until double again. Turn on lightly floured surface and let rest 10 minutes. In small bowl combine sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 c melted butter and sprinkle lightly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 baking dish. Cover and let rise until doubled, about 30 minutes. Preheat oven 400. Bake rolls in 400 oven about 15 minutes. While baking cream together ¼ c butter, sugar, vanilla and salt. Spread frosting on warm roll.

*can be frozen but freeze icing separate