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Cinnamon rolls

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Ingredients/Components

sugar
eggs - 2 item
salt - 1 tsp
raisins - 3/4 c
ground cinnamon - 2 tsp
skim milk - 1 c
dry yeast - 1 pkg
all-purpose flour, divided - 4 c
vegetable cooking spray - 1 item
plus 3 Tbsp - 1/3 c

How to make cinnamon rolls:

Combine 2 cups flour, yeast and 1 1/4 teaspoons sugar substitute in a large bowl. Combine milk, 1/3 cup margarine and salt in a small saucepan; heat until mixture reaches 120° to 130°. Add liquid mixture to flour mixture. Add eggs and beat at low speed of an electric mixer 30 seconds. Increase speed to high and beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough.

Turn dough out onto lightly floured surface. Knead until smooth and elastic (about 8 to 10 minutes). Shape dough into a ball and place in a bowl, coated with spray, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down and divide in half. Cover and let rest 10 minutes.

Roll 1/2 of dough to a 12 x 8-inch rectangle. Melt remaining 3 tablespoons margarine over low heat; brush half of melted margarine over shaped dough. Combine 2 teaspoon sugar substitute and cinnamon, stirring to blend. Sprinkle half over shaped dough. Sprinkle with half of raisins. Roll up jelly roll fashion, beginning at long side. Press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9-inch round baking pan, coated with cooking spray. Repeat process with remaining dough, melted margarine, sugar substitute mixture and raisins.

Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 375° for 20 to 25 minutes or until golden brown. Cool slightly

Recipe categories: Breads, Yeast breads, Brunch.

Rating:

3.6

Average rating: 3.6, total votes: 7

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sugar, cream cheese, salt, egg, mayonnaise