Cinnamon Rolls Recipe

cinnamon rolls

Yield: 24 servings


  • 1 cup warm water (110-115 F)
  • 1/4 cup instant dry milk
  • 1 package active dry yeast
  • 1¾ cup all-purpose flour, divided
  • 1¾ cup whole wheat flour, divided
  • 1/8 teaspoon ground ginger
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • liquid sugar substitute
  • 1 ½ teaspoon margarine at room temp
  • ½ cup sugar substitute
  • 1 ½ Tablespoon margarine, room temp


  1. Place water, dry milk, and yeast in mixer bowl; mix lightly and let sit for 5 minutes.
  2. Add 1½ cup 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. Use as much of the remaining flour as necessary to make a smooth, resilient dough.
  5. Shape the dough into a ball and place in a bowl that has been well greased with margarine.
  6. Turn the ball over to coat the top with margarine. Cover with a cloth and set in a warm place until doubled in volume.
  7. Turn dough onto a lightly floured working surface and knead lightly. Form into a ball and return to greased bowl, turning the top again to cover it with margarine.
  8. Cover with a cloth and set in a warm place until doubled in volume.
  9. Use 1½ teaspoons margarine to grease the sides and bottom of a 9 by 13 cake pan. Set aside for later use.
  10. Turn dough onto a lightly floured working surface. Knead lightly and form into a ball. Cover with a cloth and let rest 10 minutes.
  11. Roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1½ Tablespoons of margarine evenly over the dough. Sprinkle evenly with the sugar substitute and cinnamon mixture.
  12. Roll into a long roll and cut into 24 equal slices.
  13. 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.
  14. Turn rolls out of the pan onto a wire rack and serve warm!

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Nutritional Information: (about 99 calories, 2 grams protein, 4 grams fat, 14 grams carbohydrate per serving)

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.