Angel's Cinnamon Pinwheels & Eva's Frosting
Angel's Cinnamon Pinwheels
1 (10 oz.) Tube Pillsbury Pizza Dough
40+12 Sprays I Can't Believe It's Not Butter Spray
1 Tablespoon cinnamon Powder
2 Tablespoons Splenda Brown Sugar Blend
*Eva's Frosting (See below)
Preheat oven to 400 degrees.
Spray a cookie sheet with butter-flavored nonstick cooking spray.
Unroll the dough and press it out to 1/4 inch thickness.
Spray 40 sprays of I Can't Believe It's Not Butter Evenly over the dough.
Sprinkle the cinnamon and Splenda evenly on top.
Roll the dough (jelly-roll style) starting from the long side of the dough. Once
completely rolled, pinch the seam to seal.
Cut into 12 pieces to form pinwheels and place on the prepared cookie sheet so the top of each pinwheel is facing up.
Bake for 7 - 10 minutes or until light brown. Do not over bake, since the bottoms can burn easily.
Spray the tops of each roll with 1 spray of I Can't Believe It's Not Butter before serving.
You can top with Eva's Frosting* after baking and when cool [see recipe]. You can also add raisins and/or chopped nuts when you add the cinnamon/Splenda mix. All of these will change the Points/Nutritional values.
Per Serving: 85 Calories; 2g Fat 0.5g Dietary Fiber.
1 (8 oz) brick fat free cream cheese, softened
1 (8 oz) tub fat free Cool Whip
1/2 cup Splenda
Mix everything together with an electric mixer until well blended. Divide frosting in thirds. Spread one third of the frosting recipe onto the 12 cinnamon rolls. Place the other two thirds in the freezer for another time.
Makes 36 servings.