Cinnamon Rolls

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Servings: 24 Difficulty: Advanced
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Soft, fluffy yeast rolls swirled with cinnamon sugar and baked until golden brown
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Cinnamon Rolls

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 1138.0

Description

These homemade cinnamon rolls offer the perfect balance of pillowy soft dough and warm, aromatic spice. Made from scratch with a simple yeast dough, they are rolled out, spread with buttery margarine, and generously sprinkled with a blend of cinnamon and sugar substitute for a sweet but diabetic-friendly treat. The rolls rise twice to ensure an incredibly tender texture, then bake to a perfect golden hue. Ideal for a cozy weekend breakfast, holiday morning, or as a comforting dessert, these rolls bring the warmth of a bakery to your kitchen. They pair beautifully with coffee or tea and are sure to become a family favorite.

Ingredients

Directions

  1. Combine warm water, instant dry milk, and active dry yeast in a large mixer bowl; let stand for 5 minutes until foamy.
  2. Add 1 1/2 cups of the all-purpose flour to the yeast mixture.
  3. Beat with a dough hook attachment at medium speed for 4 minutes until smooth.
  4. Add the ground ginger, vegetable oil, salt, cinnamon, sugar substitute, and another 1 1/2 cups of flour.
  5. Mix at low speed for 4 minutes, scraping down the sides of the bowl as needed.
  6. Gradually add the remaining flour, one tablespoon at a time, until the dough is smooth and resilient but not sticky.
  7. Shape the dough into a ball and place it in a bowl greased with 1 1/2 teaspoons of margarine.
  8. Turn the dough over to coat the top with margarine, cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
  9. Turn the dough onto a lightly floured surface, knead lightly, and form back into a ball.
  10. Return to the greased bowl, coat the top with margarine, cover, and let rise again until doubled, about 45 minutes.
  11. Meanwhile, grease the bottom and sides of a 9x13 inch baking pan with 1 1/2 teaspoons of margarine.
  12. Turn the risen dough onto a floured surface, knead lightly, and let rest for 10 minutes.
  13. Roll the dough into a 9x16 inch rectangle on a lightly floured surface.
  14. Spread the softened 1 1/2 tablespoons of margarine evenly over the entire surface of the dough.
  15. Sprinkle the brown sugar substitute and cinnamon mixture evenly over the margarine.
  16. Roll the dough up tightly from the long side, like a jelly roll, and cut into 24 equal slices.
  17. Place the slices cut-side down in the prepared pan, spacing them evenly apart.
  18. Cover with a cloth and let rise until doubled in volume, about 30-45 minutes.
  19. Preheat oven to 375F (190C).
  20. Bake for 25 to 30 minutes, or until the tops are golden brown.
  21. Remove from oven and turn rolls out onto a wire rack to cool slightly before serving warm.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1138.0kcal
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 3.2g16%
Cholesterol 0.4mg1%
Sodium 5274.7mg220%
Total Carbohydrate 207.7g70%
Dietary Fiber 10.0g40%
Sugars 1.7g
Protein 28.9g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cinnamon rolls, yeast dough, diabetic friendly, breakfast pastry, homemade bread, sugar free, soft rolls, baking, comfort food, vegetarian, holiday breakfast, easy baking
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