These are sweet just the way they are, no frosting needed.
Servings 12
Ingredients
- Dough:
- 1 box of Yellow Sugar Free Cake Mix I use Pillsbury
- ¼ cup of flour
- ½ cup of water
- 2 ¼ tsp of instant rapid rise yeast.
- I used my stand mixer but you can use a wooden spoon. Mix cake mix flour, water, yeast until dough ball forms, will be tacky but not too sticky, cover and let rest an hour.
- While that’s resting make your filling.
- Filling:
- 1 tbsp of sweetener
- 2 cups of fresh blueberries if using frozen, defrost then rinse until water runs clear.
- Toss blueberries with sweetener then add to saucepan over medium heat bring berries to a boil, about 10 minutes. Remove from heat and transfer to bowl, mashed down any berries that didn’t break. Place in the refrigerate to cool completely.
Instructions
- After your dough has rested, turn out onto a floured surface, since this dough is a little tacky, spray a sheet of parchment paper with cooking oil, like Pam, lay the sprayed side over the dough and roll out to a rectangle 10”x18” using your rolling pin.
- Preheat oven 350 degrees
- Then spread all but ½ cup of the berry sauce on your dough (see pic).
- Starting at long end closest to you, gently roll up towards the other long end, do this slowly without pressing down, lift from bottom, when you’re almost at the end about 3” before, take the 3” flap and bring it up over the rolled portion. Using a sharp knife, cut 12 -14 rolls. This is messy but well worth it!!!
- Place rolls in a greased round 9″ pie dish, bake for 25-30 minutes, let cool a few minutes. Plate and drizzle a little sauce over top and enjoy.
Recipe Notes
Weight Watchers Points Breakdown:
Sugar Free Cake Mix- 3💙3💜3💚 for 1/12
Regular Cake Mix 6💙6💜6💚 1/12
Regular Cake Mix 5💙5💜5💚 1/14
Regular Cake Mix 4💙4💜4💚 1/17
You could get 17 rolls although wont be as big as cutting 12 but still a nice size treat.
Certainly worth the points for regular cake mix, these aren’t minis, filling and satisfying!!
Admin