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CINNAMON ROLLS

Category: Diabetic

Author: Ashley

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 C. warm water (110 to 115 degrees F.)
1/4 C. instant dry milk
1 package active dry yeast
3-1/2 C. all purpose flour, divided
1/8 tsp. ground ginger
1/4 C. vegetable oil
1 tsp. salt
1 tsp. cinnamon (optional)
liquid sugar substitute to equal 2 Tbls. sugar (optional)
1-1/2 tsp. margarine at room temp
1/2 C. brown Sugar Twin granulated sugar substitute
1-1/2 Tbls. margarine, at room temperature

Instructions:

Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1-1/2 C. flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1-1/2 C. flour to batter. Mix at low speed, using dough hook, for another 4 minutes. Use as much of the remaining flour as necessary to make a smooth resilient dough. Shape the dough into a ball, and place in a bowl that has been well greased with margarine. Turn the ball over to coat the top with margarine. Cover with a cloth and set in a warm place until doubled in volume. Turn dough onto a lightly floured working surface and knead lightly. Form into a ball and return to greased bowl, turning the top again to cover it with margarine. Cover with a cloth and set in a warm place until doubled in volume. Use 1-1/2 tsp. margarine to grease the sides and bottom of a 9 by 13 cake pan. Set aside for later use. Turn dough onto a lightly floured working surface. Knead lightly and form into a ball. Cover with a cloth and let rest 10 minutes. Roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1-1/2 Tbls. of margarine evenly over the dough. Sprinkle evenly with the brown sugar substitute and cinnamon mixture. Roll into a long roll like a jellyroll, and cut into 24 equal slices. Place the slices, cut side down, in the cake pan, spacing them evenly. Cover with a cloth and let rise until doubled in volume. Bake at 375 degrees F. for 25 to 30 minutes, or until golden brown. Turn rolls out of the pan onto a wire rack, and serve warm.