Food recipes
Cinnamon Rolls: the Light Version
Cinnamon Rolls: the Light Version Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table margarine, regular, 80%...
Cinnamon Rolls: the Light Version
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
spices, cinnamon, ground
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350 degrees.
Grease a 12 cup muffin pan.
In mixer combine flour, splenda, baking powder, and salt.
Cut in 1/4 cup margarine, until mixture is crumbly.
Slowly add milk until well blended.
On a floured surface, knead dough until it is smooth and elastic.
Roll dough into a rectangle 12" long, 4-6" wide and 1/2" thick.
In mixer, cream 1/3 cup butter and brown sugar.
Stir in cinnamon.
Place dime sized amounts of sugar mixture in the bottom of the muffin pan cups.
Spread the remainder evenly over the dough.
Working with the long end of the dough, roll the dough up (jelly roll style) and cut into 12 pieces (each about 1" wide).
Place one in each muffin cup.
Bake for 20 to 25 minutes.
Allow rolls to sit in pans for 5-10 minutes, then invert to remove.
In small bowl, combine confectioners sugar and 2 tbsp milk to create icing.
Drizzle over inverted cinnamon rolls.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
spices, cinnamon, ground
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350 degrees.
Grease a 12 cup muffin pan.
In mixer combine flour, splenda, baking powder, and salt.
Cut in 1/4 cup margarine, until mixture is crumbly.
Slowly add milk until well blended.
On a floured surface, knead dough until it is smooth and elastic.
Roll dough into a rectangle 12" long, 4-6" wide and 1/2" thick.
In mixer, cream 1/3 cup butter and brown sugar.
Stir in cinnamon.
Place dime sized amounts of sugar mixture in the bottom of the muffin pan cups.
Spread the remainder evenly over the dough.
Working with the long end of the dough, roll the dough up (jelly roll style) and cut into 12 pieces (each about 1" wide).
Place one in each muffin cup.
Bake for 20 to 25 minutes.
Allow rolls to sit in pans for 5-10 minutes, then invert to remove.
In small bowl, combine confectioners sugar and 2 tbsp milk to create icing.
Drizzle over inverted cinnamon rolls.