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Cinnamon Rolls Recipe

This recipe is simplified by starting with frozen bread dough. Chopped apple contributes to the texture and taste. I like to surprise my family with these rolls on weekend mornings.

This recipe is:

Diabetic Friendly

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Cinnamon Rolls Recipe

Prep: 10 min. + rising Bake: 25 min.

Yield: 12 Servings

10 25 35

Ingredients

1 loaf (1 pound) frozen white bread dough, thawed
2 tablespoons reduced-fat margarine, softened
1 tablespoon ground cinnamon
1 small tart apple, peeled and chopped
3/4 cup raisins
1/2 cup chopped pecans

Directions

Roll dough into a 12-in. x 9-in. rectangle. Brush with margarine; sprinkle with cinnamon. Sprinkle the apple, raisins and pecans evenly over dough.
Roll up jelly roll style, starting at a long side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 11-in. x 7-in. baking dish. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts One serving (one roll) equals 183 calories, 6 g fat (0 saturated fat), 0 cholesterol, 234 mg sodium, 30 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cinnamon Rolls in Country Woman March/April 1997, p36

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas