Cinnamon Rolls Recipe - Cooking Index
Cinnamon Rolls Recipe - Cooking Index
| 1 cup | 237ml | Warm water - (110-115F) |
| 1/4 cup | 59ml | Instant dry milk |
| 1 | Active dry yeast | |
| 3 1/2 cups | 218g / 7.7oz | All-purpose flour - divided |
| 1/8 teaspoon | 0.6ml | Ground ginger |
| 1/4 cup | 59ml | Vegetable oil |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Cinnamon (optional) |
| Liquid sugar substitute to equal 2 tbs sugar (optional) | ||
| 1 1/2 teaspoons | 7.5ml | Margarine at room temp |
| 1/2 cup | 80g / 2.8oz | Brown sugar twin granulated |
| Sugar substitute | ||
| 1 1/2 tablespoons | 22ml | 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 cup flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 cup 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 margarine.
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 bottom 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 minutes Roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1 1/2 tbs 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 375F for 25 to 30 minutes or until golden brown.
Turn rolls out of the pan onto a wire rack and serve warm, if possible.
Source:
The New Diabetic Cookbook by Mabel Cavaiani, R.D.
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