Cinnamon Rolls
1. Preheat oven to 375 degrees Fahrenheit. Open the crescent dough and unroll it into a rectangle. Do NOT tear apart any of the seams, you want it to remain a single piece of dough.
2. Combine the teaspoon of ground cinnamon and the 1/4 cup of Splenda, then sprinkle it evenly over top of the dough. Once it's covered, roll the dough back up into a cylinder. Cut into 8 pieces.
3. Spray a baking sheet with fat free butter spray so the rolls don't stick. Then place the rolls, cut side down on the sheet. I like to smash the rolls down just a little so they end up wider rather than taller. Bake for 11-13 minutes until the rolls are a golden brown.
4. While the rolls are baking, drain the tofu and place it in a blender. Add the other glaze topping ingredients, sugar free syrup, Splenda, ground cinnamon and optional almond extract and blend together until smooth and creamy.
5. When the rolls are done, spread the glaze topping over each one. You can even put a little extra in a cup for dipping. Serve hot!
Yield: 8 Servings
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