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12 rolls


• Bake: 25 Minutes 375 ℉

MacGourmet downloadNo Sugar Added Cinnamon Rolls. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

No Sugar Added Cinnamon Rolls


  • 4 cups all-purpose flour, divided
  • 1 package active dry yeast
  • cup sugar substitute, *must be equal to 1/3 cup sugar
  • 1 cup skim milk
  • cup reduced-calorie margarine
  • 3 tablespoons reduced-calorie margarine
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup sugar substitute, *must be equal to 1/2 cup sugar
  • 2 teaspoons ground cinnamon


1. Combine 2 c flour, yeast, and 1 1/4 t sugar substitute in large bowl.
2. Combine milk, 1/3 c margarine, and salt in small saucepan; heat until mixture reaches 120 to 130 degrees. Add liquid mixture to flour mixture. Add eggs, and beat at low speed of an electric mixer 30 seconds. Increase speed to high and beat 3 minutes. Gradually add remaining 2 c flour, stirring to make a stiff dough.
3. Turn dough out onto lightly floured surface. Knead until smooth and elastic (8-10 minutes). Shape dough into a ball, and place in a bowl coated with cooking spary, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until double in bulk.
4. Punch down dough; divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8″ rectangle. Melt remaining 3T margarine over low heat; brush half of melted margarine over shaped dough.
5. Combine 2 t sugar substitute and cinnamon, stirring to blend; sprinkle half over shaped dough.
6. Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a baking pan coated with cooking spray. Repeat process with remaining dough and ingredients.
7. Cover and let rise in a warm place 30 minutes or until doubled in bulk. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool slightly; remove from pans and serve warm.


Breads, Diabetic Cooking, Rolls