Cinnamon Rolls (Diabetic)

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Cinnamon Rolls (Diabetic)

Author/Submitted by: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

Servings: 24

 

Ingredients:

1 cup warm water, 110-115 F

1/4 cup instant dry milk

1 active dry yeast(package)

3 1/2 cups all-purpose flour, divided

1/8 teaspoon ground ginger

1/4 cup vegetable oil

1 tablespoon salt

1 tablespoon cinnamon, optional

Liquid sugar subsitute equal to 2 tbsp sugar

1 1/2 teaspoons margarine, at room temperature

1/2 cup brown sugar twin sugar substitute

1 1/2 tablespoons margarine, at room temperature

 

Directions:

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 and 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.