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Cinnamon Rolls

Category: Breads

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

4 cup All-purpose flour, divided
1 package Dry yeast
Sugar substitute to equal
1/3 cup Sugar
1 cup Skim milk
1/3 cup +3 TBS reduced calorie margarine, divided
1 tsp Salt
2 Eggs
Vegetable cooking spray
Sugar substitute to equal
1/2 cup Sugar
2 tsp Ground cinnamon
3/4 cup Raisins

Instructions:

Combine 2 cups flour, yeast, and 1 1/4 teaspoons sugar substitute
in a large bowl.
Combine milk, 1/3 cup margarine, and salt in a small saucepan; heat
until mixture reaches 120 to 130 degrees F. Add liquid mixture to
flour mixture. Add eggs, and beat at low speed of an electric mixer
30 seconds. Increase speed to high, and beat 3 minutes. Gradually add
remaining 2 cups flour, stirring to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth
and elastic (about 8 to 10 minutes). Shape dough into a ball, and
place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85 degrees F), free from drafts,
1 hour or until doubled in bulk.
Punch dough down; divide in half. Cover and let rest 10 minutes.
Roll one half of dough to a 12 x 8 inch rectangle. Melt remaining 3
Tablespoons margarine over low heat; brush half of melted margarine
over shaped dough.
Combine 2 teaspoons sugar substitute and cinnamon, stirring to
blend; sprinkle half over shaped dough. Sprinkle with half of raisins.
Roll up jellyroll fashion, beginning at long side; press edges and
ends together securely. Cut into 12 slices. Arrange slices in a 9
inch round paking pan coated with cooking spray. Repeat process with
remaining dough, melted margarine, sugar substitute mixture, and
raisins.
Cover and let rise in a warm place (85 degrees F), free from
drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees F
for 20 to 25 minutes or until golden brown. Cool slightly; remove
from pans, and serve warm. Makes 2 dozen rolls.

Nutritional information per roll: calories - 130, protein - 4
gm., fat ~ 3 gm., carbohydrates - 23 gm., cholesterol - 24 mg., fiber
~ trace, sodium - 161 mg. Diabetic Exchanges: Starch - 1 1/2.

FROM: All New Cookbook for Diabetics and Their Families by
University of Alabama at Birmingham copyright 1988