Cinnamon Rolls (Diabetic)
Contributed by Cathy

Recipe By     : Real Food for Real People
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads                           Diabetic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Warm Water
     1/4  cup           Instant Dry Milk
   1      package       Active Dry Yeast
   3 1/2  cups          Flour -- divided
     1/8  teaspoon      Ground Ginger
     1/4  cup           Vegetable Oil
   1      teaspoon      Salt
   1      teaspoon      Cinnamon
                        Sugar Substitute -- to equal 2 tbsp. sug
   1 1/2  teaspoons     Margarine -- softened
     1/2  cup           Brown Sugar Substitute -- granulated
   1 1/2  tablespoons   margarine -- softened

Place water, dry milk, and yeast into a large bowl, and mix lightly.  Set
aside for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using
dough hook if available, for 4 minutes. Add ginger, oil, salt, cinnamon,
sweetener, and 1 1/2 c flour to batter and mix at low speed, 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
margarine. 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 an 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 1 1/2 tsp 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 1 1/2 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 an let rise until
double in volume. Bake at 375 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.

99.2 Calories, 3.4 Fat, 2.3 Protein, 14.6 Carb., 0 Chol., 105 Sodium