Date added: November 25, 2007
1. 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.
2. 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.
3. 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.
4. 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.
5. Use 1 1/2 tsp margarine to grease the sides and bttom of a 9 by 13 cake pan. Set aside for later use.
6. 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.
7. 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.
| Per serving | % Daily Value* |
| Calories 214 | 11% |
| Fat 7g | 10% |
| Cholesterol 0mg | 0% |
| Sodium 219mg | 9% |
| Carbohydrates 36g | 11% |
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