Fruit sweet and sugar free - famous cinnamon rolls

9 huge rolls

Ingredients

Quantity Ingredient
1 Recipe Best Egg Bread
1 cup Walnuts
¾ cup Raisins
1 cup Fruit sweetener
¼ cup Non-instant dry milk powder
2⅓ tablespoon Unsweetened apple juice
¾ cup Fruit sweetener
¼ cup Butter, softened
2 tablespoons Cinnamon
3 tablespoons Flour
¼ teaspoon Vanilla extract
⅛ teaspoon Almond extract

Directions

CINNAMON ROLL FILLING

CINNAMON ROLL GLAZE

The night before, or up to a couple of weeks before, prepare the cinnamon roll filling. Toast the walnuts in a 350 dgree oven for 7-10 minutes. Allow the nuts to cool then process them in a food processor, using a pulsing action, until coarsely chopped. Bring 1 cup of water to a boil and add the raisins. When the water returns to a boil, turn off the heat. Let the raisins plump in the water for 10 minutes. Drain the raisins, saving the water for another use. Store the raisins in the refrigerator until needed. Use an electric mixer to cream the sweetener and butter until well mixed. Stir in the cinnamon and flour, and then the coarsely chopped toasted walnuts.

Make sure this mixture if refrigerated before using, otherwise it is a bit messy to work with. Prepare the egg bread according to the recipe directions. After the dough has risen a second time, roll it into a rectangle that measures 18" x 20". Cover the rectangle evenly with the chilled cinnamon roll filling, leaving a ½" to ¾" space at the op of the rectangle without filling. This will facilitate rolling and sealing the roll. Sprinkle the plumped raisins evenly over the filling. Beginning at the side closest to you, make a very tight roll all along the length of the rectangle to make a well formed spiral in the center of each roll. Continue to roll the dough tightly, rolling it away from you. When you have finished folling, move the roll closer to you and place the seam side down. Using a serrated knife cut the roll into 9 equal portions. Life up each rol and tuck the loose end under the bottom. Place the cinnamon rolls one inch apart on a paper lined baking sheet. If the rolls are farther apart from one another they will spread out too much and lose their compact shape. Cover the rolls lightly with an oiled piece of plastic and let them rise until almost doubled. Preheat the oven to 350 degrees. Bake the rolls on the middle shelf of the oven for 25-30 minutes until golden brown and slightly crusty. While the cinnamon rolls are baking, prepare the cinnamon roll glaze. Use your food processor or blender to combine the dry milk and apple juice until lump free. Stir in the fruit sweetener and extracts. Generously brush the cinnamon rolls with the cinnamon roll glaze while they are still hot from the oven. Cinnamon rolls are at their absolute best within the first couple of hours after baking.

If you would like to make smaller rolls, roll the dough 24" long and 12" wide. Fill as usual, and bake, reducing baking time to 20-25 minutes. Submitted By JANE KNOX On 09-30-94

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