- 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
- 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
How to Make It
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.
These rolls are ready to rise and bake if you prepare the dough a day in advance. Place the sliced rolls in the pans, cover, and refrigerate up to 24 hours. Then remove the pans from the refrigerator, allow the rolls to rise, and bake as directed.