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    4 pt.Cinnamon Rolls


    Source of Recipe


    WW Day by Day

    List of Ingredients




    16 oz box hot roll mix
    1 cup very warm water (120¼-130¼)
    1/4 cup granulated sugar
    3 tbsp reduced-calorie stick margarine -- softened & divided
    1 large egg -- lightly beaten
    2 tbsp all-purpose flour -- divided
    1/3 cup granulated sugar
    2 tsp ground cinnamon
    1/4 cup raisins
    Cooking Spray
    3/4 cup sifted powdered sugar
    1 tbsp fat-free milk

    Recipe



    1. Place contents of roll mix box (flour mixture & yeast packet) in a large bowl. Add very warm water, 1/4 cup granulated sugar, 1 tbsp margarine, and egg, stirring until moist. Shape dough into a ball.

    2. Sprinkle remaining 1 1/2 tsbp flour evenly over work surface. Turn dough out onto floured surface; knead until smooth and elastic (about 5 mins). Cover and let rest 5 mins.

    3. Sprinkle 1 1/2 tsp flour evenly over work surface. Roll dough into a 16-x10- inch rectangle on floured surface; spread remaining 2 tbsp margarine over dough to within 1/2-inch of edge. Combine 1/3 cup granulated sugar and cinnamon; sprinkle over dough. Sprinkle with raisins. Roll up dough, jelly-roll fashion, beginning at 1 long edge; pich seam to seal. Cut roll into 16 (1-inch) slices; place 8 slices, cut sides down, into each of 2 (8-inch) round cake pans coated with cooking spray. Cover and let rise in a warm place (85¼), free from drafts, 30 mins or until doubled in bulk.

    4. Preheat oven to 375¼.

    5. Bake at 375¼ for 20 mins or until rolls are golden. Combine powdered sugar and milk, and stir well. Spread glaze over warm rolls.

    NOTES : Yield: 16 servings; 4 pts. each

 

 

 

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