The Great (Cinnamon Roll) Debate
A few minutes into my Saturday morning run, my mind wandered off. After thinking “My calf is too tight” and “YIKES that’s a BEE!”, it settled down and began brainstorming what to eat after my post-workout shower.
Just two steps later, cinnamon rolls flashed through my brain. I shook my head, arguing with my mind to find a healthier solution—like a banana. Or oatmeal. Or—dare I even say it?—scrambled eggs.
After a full mile of mental debate, I finally concluded two things: (1) I was crazy and (2) my brain had convinced itself that it needed cinnamon rolls.
So I promised my brain that it could have cinnamon rolls… As long as it omitted the frosting on top. It whined, but we shook on it anyway. We had a deal!
Once the cinnamon smell started wafting through the house, my mind finally relented just a bit and agreed to pair its pastries with some juicy (and healthy!) strawberries. And the result?
Well, let’s just say I’m planning on baking cinnamon rolls every weekend for the rest of my life.
Cinnamon Roll Breakfast Sliders
These sliders look so sophisticated but are incredibly easy to make. They’re a wonderful brunch item (or a post-workout snack)!
1 package reduced-fat cinnamon rolls (such as Pillsbury)
¼ c. fat-free cream cheese
8 medium strawberries
- Open the can of cinnamon rolls and discard the icing. Bake the cinnamon rolls according to the package’s directions. Cool in the pan for 5 minutes before turning out onto a wire rack.
- While the cinnamon rolls bake, slice the stem off of each strawberry and cut vertically into 1/8”-thick slices.
- To prepare each slider, slice one cinnamon roll in half horizontally. Spread 1½ teaspoons of cream cheese over the bottom half, and top with the slices from one strawberry. Place the top half over the strawberry slices. Repeat with the remaining ingredients.
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