Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Always Favourite Cinnamon Rolls

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Favourite Cinnamon Rolls recipe

 

Yield

24 servings

Prep

6 hrs

Cook

25 min

Ready

7 hrs

Ingredients

Amount Measure Ingredient Features
1 cup water
warm, 105 - 115 degrees F
Camera
¼ cup milk, skim, (non fat) powder
instant
Camera
1 package yeast, active dry
Camera
3 ½ cups all-purpose flour
divided
Camera
teaspoon ginger
ground
Camera
¼ cup vegetable oil
Camera
1 teaspoon salt
Camera
1 teaspoon cinnamon
Camera
2 tablespoons sugar
or liquid sugar substitute
Camera
1 ½ teaspoons margarine
at room temperature
Camera
½ cup brown sugar
or twin granulated sugar substitute
* Camera
1 ½ tablespoons margarine
at room temperature
Camera

Ingredients

Amount Measure Ingredient Features
237 ml water
warm, 105 - 115 degrees F
Camera
59 ml milk, skim, (non fat) powder
instant
Camera
1 package yeast, active dry
Camera
828 ml all-purpose flour
divided
Camera
0.6 ml ginger
ground
Camera
59 ml vegetable oil
Camera
5 ml salt
Camera
5 ml cinnamon
Camera
3E+1 ml sugar
or liquid sugar substitute
Camera
7.5 ml margarine
at room temperature
Camera
118 ml brown sugar
or twin granulated sugar substitute
* Camera
23 ml margarine
at room temperature
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 10230% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 116mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe