Fructose cinnamon rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -- 1 Medium Loaf: | ||
| ¾ | cup | Milk |
| 1½ | large | Eggs |
| 3 | tablespoons | Butter or margarine |
| ½ | teaspoon | Salt |
| ¼ | cup | Fructose |
| 2⅔ | cup | All-purpose flour |
| 1½ | teaspoon | Active dry yeast |
| Filling: | ||
| 3 | tablespoons | Butter; softened |
| ⅓ | cup | Raisins |
| 3 | tablespoons | Fructose |
| 1½ | teaspoon | Cinnamon |
| ¾ | cup | Whipped cream |
Directions
Add ingredients according to your machine directions to make dough.
Remove dough from machine. Punch down dough and divid in half if making the medium recipe. On a lightly floured surface, roll the dough into a rectangle and spread with filling ingredients. Jelly-roll starting at the wide end, pinch the ends and cut into rolls. Place in 1 or 2 greased 9-inch round or square cake pans. An alternative is to place each roll in a greased muffin tin. Cover and let rise in a warm, draft-free location approximately 1 hour. Pour whipping cream (room temperature) on top before baking to glaze.
>From: Sally Eisenberg <sparky@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Donna German