Small Batch Cranberry Cheesecake Rolls

 

They don’t taste diet AT. ALL! I've created a lighter enriched dough that checks off everything I was looking for: 

pillowy

soft

tender

versatile 

I used the dough to create 4 generous sized Cranberry Cheesecake Rolls. I started by making some homemade cranberry sauce and a cheesecake filling. Then I prepared the dough. To top off the rolls, I created an orange scented cream cheese frosting. Are these a bit decadent? Sure. But they’re still lighter than Cinnabun’s version, which clocks in at over 700 cals. What I love about these is they taste every bit as rich and luxurious as your favorite danish but are a fraction of the calories and fat. 

RECIPE

Makes 4 rolls
1 serving of just the enriched dough: 148 cals/3g total fat/2g sat fat/24g carbs/1g fiber/1g sugar/4g protein
Cranberry Cheesecake roll with Cream Cheese Frosting: 328cals/7g total fat/57g carbs/7g protein/31g sugar

Enriched Dough

1 cup all-purpose flour

1/4 tsp Kosher salt

1 tsp sugar

3 tbs Greek yogurt 

1 tbs, 14g I can't believe it's not butter light, melted 

1/4 tsp instant yeast

1/4 unsweetened almond milk

1/2 cup cranberry sauce, homemade *

1 batch cheesecake filling*

1 batch cheesecake frosting*

1. Combine flour through sugar and yeast. 

2. Add yogurt and butter to the mix. Combine.

3. Add milk, just a little and add more only if needed.

4. Knead for 10 minutes or until dough is smooth and elastic. 

5. Shape dough into ball, spray the bowl of stand mixer with cooking spray, coat the dough ball in the oil. Cover and let rise in a warm place until the dough doesn't spring back the finger poke test is done. Approx 1 hour to 1 1/2 hours.

6. Punch dough down. Flour surface and roll dough to 8 1/2 x 7 3/4 inch square. 

7. Smooth layer of cranberry sauce, then cheesecake. Roll and pinch seams shut. Cover and let rise in a warm place for approx. 30 minutes or until proofed. 

8. Once proofed, bake in center of preheated 350 F oven for 25-30 minutes or until dough reaches 190F. 

9. Allow to cool 5 mins in pan and then cool on wire rack for 20-30 mins. Frost and serve.

Cranberry Sauce

1 1/2 cups fresh cranberries
1/2 cup sugar
4, 3 inch orange or clementine peels [with no white pith]  
1/2 cup water

Combine ingredients in medium size sauce pan on medium heat. Allow to simmer for 10-15 minutes or until thickened. Use a masher to break up the whole cranberries for a softer texture if you like.

Cheesecake Mixture

1 container light laughing cow cheese, swiss [30 cals per wedge]

2 tsp orange juice or unsweetened almond milk

1/4 tsp ground cinnamon

1 tsp Swerve granular

Using an electric mixture combine ingredients on low speed, then increase to medium speed and mix until fluffy. Mixture will be a little granular. That's ok. 

Cream Cheese Frosting 

2 tbs light cream cheese, at room temperature

3/4 tsp each of powdered sugar and Truvia powdered sugar

1/4 tsp orange zest

1/4 tsp orange juice

1/8 tsp vanilla extract

Using a electric mixture combine everything until it's fluffy.