Cinnamon Rolls

1 (13.8 oz.) Can Pillsbury Classic Pizza Crust
2 Tablespoons Fat Free Margarine Spread
1/2 cup Splenda Granular
3 teaspoons Cinnamon
1 Tablespoon Sugar
1/2 Cup Confectioner's Sugar
1/2 Teaspoon Vanilla Extract
2 teaspoons Water

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Unroll the dough and press it out to 1/4 inch thickness onto the cookie sheet. Spread the margarine evenly over the dough. In a small bowl, combine the Splenda, cinnamon and sugar together. Sprinkle evenly over the dough. Roll the dough (jelly-roll style) starting from the long side of the dough. Once completely rolled, pinch the seam to seal. Cut into 12 pieces and place onto the prepared cookie sheet so that the cut side is facing up. Bake for 12-14 minutes or until golden brown. Allow to cool slightly. In a small bowl, mix together the confectioner's sugar, vanilla extract and water. If the icing is too thick, add a few drops of water at a time until it's thin enough to drizzle. Once the cinnamon rolls have cooled enough (you want them warm, but not hot), evenly drizzle the icing over the rolls and serve.

Serves: 12
Per Serving: 110 Calories; 1g Fat (8.2% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat; 1/2 Other Carbohydrates. WWP: 2  (www.AimeesAdventures.com)