AFFILIATE_ID -1 CATEGORIES CATEGORY_ID 33 ITEM_TYPE_ID 102 NAME Breads USER_ADDED CATEGORY_ID -1 ITEM_TYPE_ID 102 NAME Diabetic Cooking USER_ADDED CATEGORY_ID 35 ITEM_TYPE_ID 102 NAME Rolls USER_ADDED COURSE_ID 0 COURSE_NAME -- CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS Combine 2 c flour, yeast, and 1 1/4 t sugar substitute in large bowl. 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. 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. 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. Combine 2 t sugar substitute and cinnamon, stirring to blend; sprinkle half over shaped dough. 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. 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. DIRECTIONS_LIST DIRECTION_TEXT Combine 2 c flour, yeast, and 1 1/4 t sugar substitute in large bowl. IS_HIGHLIGHTED LABEL_TEXT VARIATION_ID -1 DIRECTION_TEXT 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. IS_HIGHLIGHTED LABEL_TEXT VARIATION_ID -1 DIRECTION_TEXT 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. IS_HIGHLIGHTED LABEL_TEXT VARIATION_ID -1 DIRECTION_TEXT 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. IS_HIGHLIGHTED LABEL_TEXT VARIATION_ID -1 DIRECTION_TEXT Combine 2 t sugar substitute and cinnamon, stirring to blend; sprinkle half over shaped dough. IS_HIGHLIGHTED LABEL_TEXT VARIATION_ID -1 DIRECTION_TEXT 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. IS_HIGHLIGHTED LABEL_TEXT VARIATION_ID -1 DIRECTION_TEXT 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. IS_HIGHLIGHTED LABEL_TEXT VARIATION_ID -1 INGREDIENTS DESCRIPTION all-purpose flour DIRECTION divided INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cups QUANTITY 4 DESCRIPTION active dry yeast DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT package QUANTITY 1 DESCRIPTION sugar substitute DIRECTION *must be equal to 1/3 cup sugar INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/3 DESCRIPTION skim milk DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1 DESCRIPTION reduced-calorie margarine DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/3 DESCRIPTION reduced-calorie margarine DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 3 DESCRIPTION salt DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION eggs DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 2 DESCRIPTION sugar substitute DIRECTION *must be equal to 1/2 cup sugar INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/2 DESCRIPTION ground cinnamon DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoons QUANTITY 2 INGREDIENTS_TREE DESCRIPTION all-purpose flour DIRECTION divided INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cups QUANTITY 4 DESCRIPTION active dry yeast DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT package QUANTITY 1 DESCRIPTION sugar substitute DIRECTION *must be equal to 1/3 cup sugar INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/3 DESCRIPTION skim milk DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1 DESCRIPTION reduced-calorie margarine DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/3 DESCRIPTION reduced-calorie margarine DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 3 DESCRIPTION salt DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION eggs DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 2 DESCRIPTION sugar substitute DIRECTION *must be equal to 1/2 cup sugar INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/2 DESCRIPTION ground cinnamon DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoons QUANTITY 2 KEYWORDS MEASUREMENT_SYSTEM 0 NAME No Sugar Added Cinnamon Rolls NOTE NOTES_LIST NUTRITION PREP_TIMES AMOUNT 25 AMOUNT_2 375 TIME_TYPE_ID 2 TIME_UNIT_2_ID 6 TIME_UNIT_ID 2 PUBLICATION_PAGE SERVER_ID -1 SERVINGS 0 SOURCE Patrick SUMMARY TYPE 102 URL YIELD 12 rolls