Hungry Girl'S Gooey Cinnamon Rolls With Cream Cheese Icing - cooking recipe

Ingredients

For Dough
pillsbury reduced-fat crescent rolls, 1 package
I Can't Believe It's Not Butter(R) Spread, 16 sprays
For Filling
1/4 cup dark brown sugar, not packed
1/4 cup sugar substitute (Splenda)
1/2 tablespoon light whipped butter, room temperature
1 1/2 teaspoons cinnamon
1/8 teaspoon salt
For Icing
1/4 cup Cool Whip Free, thawed
3 tablespoons fat free cream cheese, room temperature
1 tablespoon sugar substitute (Splenda)

Preparation

Preheat oven to 375 degrees.
To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
To make icing, combine all ingredients in a small bowl and mix until smooth & blended. Place in fridge to chill and set.
Sprinkle a dry, clean surface with a small amount of flour to prevent sticking. Remove dough and knead entire thing into one ball.
Using a rolling pin lightly dusted with flour, very firmly roll dough into thin sheet about 8 X 12 inches. Spray the dough's surface evenly with butter.
Spread filling out evenly over dough leaving a 1/2 inch border around the edges.
Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
Turn log over so that seam faces down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
Spray a baking pan with non-stick spray, and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch side seams to seal, if necessary.
Cover pan with aluminum foil. Bake in oven for 8 minutes.
Remove foil, and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly brown on top.
Evenly distribute icing over cinnamon rolls and then ENJOY!