Always Favourite Cinnamon Rolls
Submitted by darrellk
Soft yeasted cinnamon rolls made with skim milk powder and a touch of ginger in the dough. Optional sugar-substitute version makes these diabetic-friendly. Bakes 24 golden rolls in 25 minutes.
YIELD
24 servingsPREP
6 hrsCOOK
25 minREADY
7 hrsClassic cinnamon rolls with two clever twists. The dough uses instant skim milk powder for milky richness without the fat of whole milk, and a pinch of ginger gets added to the dough itself. Both small details add up to a softer, more aromatic roll than the standard recipe.
The ginger is the unexpected detail. Just an eighth of a teaspoon, but it brightens the cinnamon notes and adds a subtle warm complexity that sets these apart from the average cinnamon roll. You’ll taste it as a ‘what is that?' rather than as obvious ginger.
The recipe specifies sugar substitute as an option, making this version friendly for diabetic-conscious bakers. The dough has only 2 tablespoons of sugar in total, and the cinnamon-sugar filling can use a granulated sugar substitute that browns less but tastes nearly identical. Use real sugar for the most golden color.
Three rises (or two rises plus a 10-minute rest) is more than typical cinnamon roll recipes call for. Each rise builds more flavor and tenderness through gluten development, which is why these come out softer than versions with a single rise.
Spacing the cut rolls evenly in the pan with a little room around each one allows them to expand into each other during the final rise and bake. Touching but not crammed is the right placement.
Pro Tips
- Use water around 105 to 115°F (40-46°C) for the yeast. Too hot kills it; too cool and it won’t activate.
- Don’t add all the flour at once. Recipes vary by humidity; add gradually until you have a smooth, slightly tacky dough.
- Roll the dough into a tight cylinder for the cleanest spirals when sliced. Loose rolling makes the cinnamon-sugar layer slip and pool.
- Use unflavored dental floss for the cleanest cuts (a knife squashes the spiral). Slide it under the roll, cross over the top, and pull through.
Variations
- Add a half cup of raisins or chopped pecans to the cinnamon-sugar filling.
- Drizzle warm rolls with a powdered sugar glaze (or a sugar-free version) for the bakery experience.
- Replace the brown sugar filling with maple sugar for a deeper, more caramelized finish.
Ingredients
Directions
Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1½ cups flour to liquid. Mix at medium speed, using dough hook for 4 minutes.
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.
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 and 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 1½ teaspoon 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 min.
Roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1½ 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℉ (190℃) 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.
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