Today is Cinnamon Roll Saturday, the official name given by my kids for our traditional breakfast on the Saturdays they are with Mommy.
It just so happens, it’s a Weight Watchers recipe. 🙂
My blood sugar doesn’t always respond well to something this sweet in the morning, but twice a month is okay.
Joey and I have turned this into quite the baking experience. He calls me Baker Mom, and I call him Baker Joe. And his little stuffed pup is Baker Pante (pronounced like Paint). Baker Pante likes to supervise on the counter top.
I didn’t set out a year ago to break those stereotypical sexist roles of the New York Italian traditions, but it’s turning out to be a good experience for my son. He might be the only 6-year-old Italian-American boy who knows what a whisk is, though I think his favorite part is popping the can of dough open against the edge of the counter.
Here’s our very simple recipe:
Take one can of Pillsbury reduced calorie crescent roll dough and tear down the middle into two rectangles (short fat ones, not long skinny ones). Pinch scored seams together to form a smooth sheet of dough. Sprinkle each rectangle with 2 teaspoons of cinnamon sugar. Roll each one up, starting on the shorter side, pinching the seams as you go. Cut each roll into 10 slices. Bake at 425 degrees for 10 minutes. Mix 1/2 cup confectioner’s sugar with 2 teaspoons milk, and drizzle over hot rolls. Yum! (WW: 1 point each)