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No-Butter Cinnamon Rolls Recipe

   
 

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     No-Butter Cinnamon Rolls

Category   Desserts - Breads
Sub Category   None
Servings   12 rolls

Ingredients
3/4 cup plus 2 tablespoons (7 oz) warm watter
1 1/2 tablespoons canola oil
1 1/2 tablespoons honey
1/4 teaspoon licuid lecithin
2 cups (9 1/2 oz) whole wheat flour
3 tablespoons powedered whey
2 teaspoons gluten flour
2 teaspoons powdered egg substitute
3/4 teaspoon fine sea salt
 
1 1/2 teaspoons active dry yeast
GLAZE
1/4 cup almond butter
1/4 cup canola oil
1/2 cup honey
1/2 cup powdered whey
2 tsp. cinnamon to sprinkle on glaze

Instructions
Put all the dough ingredients in the Bread Pan in the order listed. Slect dough setting on your bread machine. Press STart. When the macine bees, after 1 hour and 20 minutes, remove the dough. Turn off machine
Place dough on a lightly floured cournter or cutting board. Flatten it out slightly and roll it into a 10 by 12 rectangle. Srit glaze ingredients together until smooth. Warm gently in a saucepan for a couple of minutes if too stiff. Spread half the glaze over the rectange of dough, leaving a narrow border all around. Sprinkle cinnamon and, if desired nuts over the glaze. Beginning on long side, roll dough into a cylinder and pinch the seam to seal. Cut rolled dough into twelve 1 inch slices.
Using canola oil, lightly iol a 10 inch round cake pan. Spread remaining glaze mixture over bottom of prepared pan. Set rolls in pan on top of glaze and cover with plastic or damp cloth. Let rolls rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 350 degree. Set pan on a baking sheet and bake on the center rack of the oven for 15 to 20 minutes. (Glaze that bubbles over the pan in oven will spill onto baking sheet.) Invert pan onto a serving platter and let the glaze drip down sides of the rolls. Scrape any remaining glaze from pan onto rolls. Serve warm.


Originally Submitted
1/13/2011





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