Always Favourite Cinnamon Rolls
Favourite Cinnamon Rolls recipe
Yield
24 servingsPrep
6 hrsCook
25 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
warm, 105 - 115 degrees F |
|
| ¼ | cup |
milk, skim, (non fat) powder
instant |
|
| 1 | package |
yeast, active dry
|
|
| 3 ½ | cups |
all-purpose flour
divided |
|
| ⅛ | teaspoon |
ginger
ground |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
sugar
or liquid sugar substitute |
|
| 1 ½ | teaspoons |
margarine
at room temperature |
|
| ½ | cup |
brown sugar
or twin granulated sugar substitute |
*
|
| 1 ½ | tablespoons |
margarine
at room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
warm, 105 - 115 degrees F |
|
| 59 | ml |
milk, skim, (non fat) powder
instant |
|
| 1 | package |
yeast, active dry
|
|
| 828 | ml |
all-purpose flour
divided |
|
| 0.6 | ml |
ginger
ground |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
sugar
or liquid sugar substitute |
|
| 7.5 | ml |
margarine
at room temperature |
|
| 118 | ml |
brown sugar
or twin granulated sugar substitute |
*
|
| 23 | ml |
margarine
at room temperature |
|
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.
