Cinnamon Rolls Recipe

1 cup Warm water (110-115 F)
1/4 cup Instant dry milk
1 Package active dry yeast
3 1/2 cup All purpose flour, divided
1/8 tsp Ground ginger
1/4 cup Vegetable oil
1 tsp Salt
1 tsp Cinnamon (optional)
Liquid sugar subsitute to
Equal 2 tbsp sugar,optional
1 1/2 tsp Margarine at room temp
1/2 cup Brown sugar twin granulated
Sugar substitute
1 1/2 tbsp 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 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 an
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. Energy per 1 roll serving: 99 calories CHO
14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
Cavaiani, R.D.



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Preparation Time: 0:00

Serves: 24

Is this Cinnamon Rolls Recipe Suitable for Diabetics?

This Cinnamon Rolls recipe comes from our category which contains diabetic Cake recipes. As we are unaware of your exact medical issues and the advice your health advisors have given you, we are unable to say with certainty that this Cinnamon Rolls recipe is acceptable for you. All the same, as the recipe author designated it as `diabetic` it hopefully suggests that it at least matches the minimum condition for the tag `diabetic friendly`, being low in carbs & fat, and as a result should be healthier than a typical non-diabetic recipe. Even taking that into consideration, this Cinnamon Rolls recipe should only be used In the event that you understand your own condition and are happy that the contents of the recipe are safe for you.

This Cinnamon Rolls Recipe is part of our diabetic Cake recipes section. Sadly it would be hardly possible for us to validate every one of the diabetic Cake recipes to establish that they are all totally OK for diabetes sufferers. There are in excess of two thousand diabetes friendly recipes in it, and to validate each of them even at a rate of 7 per week would occupy us for more than 6 years. You are therefore advised to check the recipe content to ensure that they are compatible with the diabetes nutritional guidelines your medical advisors have given you. If you suspect that this Cinnamon Rolls recipe have errors, tell us & we will change or remove it from our diabetes friendly recipe collection.

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