Cinnamon rolls 3

24 Servings

Ingredients

Quantity Ingredient
1 cup Warm water (110-115 F)
¼ cup Instant dry milk
1 Package active dry yeast
3½ cup All purpose flour, divided
⅛ teaspoon Ground ginger
¼ cup Vegetable oil
1 teaspoon Salt
1 teaspoon Cinnamon (optional)
Liquid sugar subsitute to
Equal 2 tbsp sugar,optional
1½ teaspoon Margarine at room temp
½ cup Brown sugar twin granulated
Sugar substitute
1½ tablespoon Margarine at room temp

Directions

Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1½ c flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 ½ c flour to batter and 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 magarine. 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 an 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 ½ tsp margarine to grease the sides and bttom 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 min. Roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1 ½ tbsp of margarine evenly over the dough. Sprinkle evenly with the brown sugar substitute and cinnamon mixture. Roll into a long roll like a jelly roll and cut into 24 equal slices. Place the slices, cut side down, in the cake pan, spacing them evenly. Cover with a cloth an let rise until double in volume. Bake at 375 F for 25 to 30 minutes or until golden brown. Turn rolls out of the pan onto a wire rack and serve warm, if possible. Energy per 1 roll serving: 99 calories CHO 14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt. Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

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