Cinnamon Rolls Recipe

CINNAMON ROLLS 3
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Diabetic                         Cakes
                 Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Warm water (110-115 F)
      1/4   c            Instant dry milk
    1                    Package active dry yeast
    3 1/2   c            All purpose flour, divided
      1/8   ts           Ground ginger
      1/4   c            Vegetable oil
    1       t            Salt
    1       t            Cinnamon (optional)
                         Liquid sugar subsitute to
                         Equal 2 tbsp sugar,optional
    1 1/2   ts           Margarine at room temp
      1/2   c            Brown sugar twin granulated
                         Sugar substitute
    1 1/2   tb           Margarine at room temp
 
   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 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 1/2 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 1/2 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -