First of all, I need you all to know that I did not come up with this name. It’s a bit too much for me, but so is the name of the book (From Junk Food to Joy Food). But no matter how silly the name is, these little cinnamon roll substitutions were phenomenal and I’m already gearing up to make a second batch (and maybe turn them into tiny muffins this time)!
I found Cinna-Yums as I was perusing recipes and cookbooks for healthy options last week. I have wanted to do more meal planning since before I moved down here, but it isn’t as simple as it seems like it should be. These sweet treats caught my eye because they were in the breakfast section, and weren’t bad for you (which is the purpose of that particular cookbook). But I was pumped! I usually have cereal or an english muffin (if I’m feeling fancy), but space is still really limited in our apartment because there are 4 people in a very small kitchen. It’s tough! So tiny treats that didn’t take up too much space, looked super tasty, and could make my breakfast routine a bit more exciting? Count me in.
To make these, you’ll need to make tiny pancakes and also some icing. For the tiny pancakes you’ll need:
1/2c whole wheat flour
1/2c all purpose flour
3/4tsp baking soda
1/4tsp sea salt
3 egg whites
3/4c nonfat vanilla yogurt (Market Pantry is incredibly sweet with a low caloric count)
2tbs brown sugar
2tsp vanilla extract
Making these is incredibly easy. Mix together the dry and wet ingredients in separate bowls. Fold the wet into the dry, and mix (but not too much because you don’t want to make them tough). After that, you can pour them in little plops onto an olive oiled skillet, and make some itty bitty pancakes! When they start to bubble, flip and flatten them (they’re hard to stack when they’re fluffy as heck). I went through and made my pancakes and started cooking them while I made the icing.
For the icing you’ll need:
4oz reduced fat cream cheese at room temperature
1/4c maple syrup
Optional: add cinnamon to taste
The cookbook suggests using a food processor to mix these super well, but I don’t have a food processor. So I whisked my butt off! It’s doable, it just takes awhile because you want your icing to be smooth, right? So I kept my eye on the stove and flipped, flattened, and added pancakes to the stove on whisk breaks. It made it a bit easier and definitely more tolerable.
Once you’ve got icing and pancakes, you’re good to go! I went a step further and baked some of mine by lining them up in a small casserole dish, drizzling icing over them, and repeating until I had 3 layers. I popped it into the over for maybe 5 minutes at 350*(F), but it didn’t make a huge difference in taste or texture. I found that my favorite way to eat them was to put a small amount of icing in a tiny dish, grab a serving of pancakes (3, when they’re small), and just dip. Since I had my own dish, double dipping wasn’t an issue, and I made sure to portion it so I was only having one serving at a time! The book says that a serving it only 150 calories, which is way better than the average cinnamon roll of around 880 calories.
I think this is a fantastic recipe, and I can’t wait to make more of it in the future (probably tonight). It’s tasty and easy, and when it’s properly divvied up into servings, it lasts quite a good amount of time. I’m excited to share more foods with you next week!
All images and recipes depicted are copyright of their respective owners.