Cinnamon Rolls

Oxmoor House
16 rolls.


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1 (16-ounce) package hot roll mix with yeast packet
1 cup hot water (120° to 130°)
1/4 cup sugar
1 tablespoon reduced-calorie margarine, softened
1 egg, lightly beaten
2 tablespoons all-purpose flour, divided
2 tablespoons reduced-calorie margarine, softened
1/3 cup sugar
2 teaspoons ground cinnamon
2 tablespoons raisins
Vegetable cooking spray
3/4 cup sifted powdered sugar
1 tablespoon fat-free milk


Prep: 22 Minutes
Cook: 20 Minutes
Rise: 30 Minutes

Combine roll mix and yeast packet in a large bowl. Add hot water and next 3 ingredients. Stir just until dry ingredients are moistened; shape dough into a ball.

Sprinkle 1 1/2 tablespoons flour evenly over work surface. Turn dough out onto floured surface. Knead until smooth and elastic (about 5 minutes). Cover and let rest 5 minutes.

Sprinkle remaining 1 1/2 teaspoons flour evenly over work surface. Roll dough into a 16- x 10-inch rectangle on floured surface; spread 2 tablespoons margarine over dough. Combine 1/3 cup sugar and cinnamon; sprinkle over dough. Sprinkle with raisins.

Roll up dough, jellyroll fashion, beginning at long side. Pinch seam to seal. Cut roll into 1-inch slices; place 8 slices, cut sides down, into each of 2 (8-inch) round cakepans coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Bake at 375° for 20 to 22 minutes or until golden. Combine powdered sugar and milk; drizzle glaze over warm rolls.

Created date

August 2009

Nutritional Information

Calories 188
Caloriesfromfat 16 %
Fat 3.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 35.8 g
Fiber 0.2 g
Cholesterol 16 mg
Iron 0.0 mg
Sodium 142 mg
Calcium 0.0 mg