Looking for cinnamon roll recipe...help!

BeckyJ
By BeckyJ Latest Reply 2017-06-29 17:27:07 -0500
Started 2010-01-16 14:41:13 -0600

I have been struggling with my diet for a long time and have pretty much cut out all sweets in an effort to be good. As a consequence most of my recipes have gone to other family members. Well I now have run into a problem. My mother (for whom I am a caretaker) is craving cinnamon rolls. She has just been approved for a liver transplant and is going through a rough time so I try to make her as happy as possible. If anyone has a recipe for cinnamon rolls I would truly appreciate it . I have learned how to adjust most recipes to be healthier but I need a base recipe to work with. Once I have the recipe I can tweak it by replacing oil with appleasauce, milk with reconstituted milk and sugar with stevia etc… Any help?


11 replies

Deidre01
Deidre01 2017-06-28 10:40:35 -0500 Report

Cinnamon Rolls 

1 cup warm water (110-115 f) 
1/4 cup instant dry milk 
1 package active dry yeast 
3 1/2 cup all purpose flour, divided 
1/8 teaspoon ground ginger 
1/4 cup vegetable oil 
1 teaspoon salt 
1 teaspoon cinnamon (optional) 
1 liquid sugar subsitute to 1 equal 2 tbsp sugar,optional 
1 1/2 teaspoon margarine at room temp 
1/2 cup brown sugar twin granulated 
1 sugar substitute 
1 1/2 tablespoon margarine at room temp 

Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 c 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 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 bttom 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. Energy per 1 roll serving: 99 calories CHO 14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt. Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Yield: 24 servings
I use Baking Spenda and Spenda Brown sugar.* Instead of sugar twin and liquid sugar replacement.* and Cinnamon Plus (Pampered Chef)

BeckyJ
BeckyJ 2010-01-16 16:32:36 -0600 Report

Believe me I am searching for a solution. I suppose that I could always use my standard recipe for low carb bread and go from there. My problem is that I have never made cinnamon rolls myself. My grandmother always made them and her recipe is in GERMAN! If i just knew how to make the cinnamon part I would start experimenting. I know it has sugar, cinnamon and butter. But how much? Do you melt the butter or use cold? This is what is keeping me guessing. Any help would be appreciated.

ziyadah
ziyadah 2010-01-16 17:03:04 -0600 Report

you use a basic bread reciep then melt your butter add sugar and cinnomon sprinkle on rolled out dough then roll, like a log then cut into indivisual rolls put on cookie sheet and bake

Anonymous
Anonymous 2010-01-17 13:57:01 -0600 Report

LOL..I am German and grew up eating home made cinnamon rolls and bread and poppy seed rolls..oh JEEZ ..no wonder I am fat and diabetic!!! Anyway, I use a bread dough and substitute Splenda for sugar..just roll out bread dough in rectangle. Smear with melted butter, cinnamon and Splenda. Roll it up lengthwise and then cut into rolls. Put rolls so they are touching in baking pan and bake. Mmmmmmm good. To add sweetness and some vitamins and minerals (and yes a few carbs, raisins in the filling are a good touch. Bon appetit!!!

ptsparkle
ptsparkle 2010-01-16 16:00:00 -0600 Report

When you get the recipe you like and tweak it, and test trial it a couple of times, send me a couple of dozen and I will evaluate and taste test!!
Jim

Sue Turner
Sue Turner 2010-01-16 16:23:46 -0600 Report

Jim, I am with you, buddy! I love cinnamon rolls…I am willing to sign up for a taste test…LOL. My husband brought home some Yoplait yogart the other evening;(cinnamon flavor)it was good and it does taste like a cinnamon roll, but just not the same; not something that you could really sink your teeth into…I closed my eys and pretended anyway…LOL

Next Discussion: recipes for home canning »