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Cinnamon Rolls I

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Ingredients Edit

Directions Edit

  1. Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes.
  2. Add 1½ cups flour to liquid.
  3. Mix at medium speed, using dough hook for 4 minutes.
  4. Add ginger, oil, salt, cinnamon, sweetener, and 1½ cups flour to batter and mix at low speed, using dough hook, for another 4 minutes.
  5. Use as much of the remaining flour as necessary to make a smooth resilient dough.
  6. Shape the dough into a ball and place in a bowl that has been well greased with margarine.
  7. Turn the ball over to coat the top with margarine.
  8. Cover with a cloth and set in a warm place until doubled in volume.
  9. Turn dough onto a lightly floured working surface and knead lightly.
  10. Form into a ball an return to greased bowl, turning the top again to cover it with margarine.
  11. Cover with a cloth and set in a warm place until doubled in volume.
  12. Use 1½ tsp margarine to grease the sides and bottom of a 9 by 13 cake pan.
  13. Set aside for later use.
  14. Turn dough onto a lightly floured working surface.
  15. Knead lightly and form into a ball.
  16. Cover with a cloth and let rest 10 minutes.
  17. Roll dough out to form a 9 by 16 inch rectangle.
  18. Spread the softened 1½ tbsp of margarine evenly over the dough.
  19. Sprinkle evenly with the brown sugar substitute and cinnamon mixture.
  20. Roll into a long roll like a jelly roll and cut into 24 equal slices.
  21. Place the slices, cut side down, in the cake pan, spacing them evenly.
  22. Cover with a cloth an let rise until double in volume.
  23. Bake at 375°F for 25 to 30 minutes or until golden brown.
  24. Turn rolls out of the pan onto a wire rack and serve warm, if possible.

Nutritional information Edit

Energy per 1 roll serving: 99 calories cho 14 gm; pro 2 gm; fat 4 gm; na 107 mg

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