Cinnamon Streusel Rolls

Cinnamon Streusel Rolls

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  • Prep 45 mins
  • Rise 1 hr
  • Bake 25 mins
  • Cool 5 mins
  • Serving Size: 1 roll
  • Carb Grams Per Serving: 33

Ingredients

  • 1 cup fat-free milk
  • 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
  • 2 tablespoons tub-style 60 to 70 percent vegetable oil spread
  • 1 teaspoon salt
  • 1/4 cup warm water (110 to 115 degrees F)
  • 1 package active dry yeast
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 4 -4 1/2 cups all-purpose flour**
  • 1/2 cup rolled oats, toasted***
  • 2 teaspoons ground cinnamon
  • 2 tablespoons tub-style 60 to 70 percent vegetable oil spread
  • 1/4 cup chopped pecans, toasted
  • 1 recipe Sour Cream Icing (below)

Directions

  1. In a small saucepan, heat and stir milk, brown sugar, 2 tablespoons vegetable oil spread, and the salt just until warm (110 to 115 degrees F); set aside. In a large bowl, combine the warm water and yeast; let stand for 10 minutes. Add egg and milk mixture to yeast mixture. Stir in the flour substitute (if using) and as much of the all-purpose flour as you can with a wooden spoon.
  2. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour). Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
  3. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine oats and cinnamon. Using your fingers, blend in 2 tablespoons vegetable oil spread until mixture is crumbly. Stir in pecans.
  4. Roll dough into a 15x8-inch rectangle. Sprinkle with pecan mixture, leaving a 1-inch space along one of the long sides. Starting from the long side with topping, roll up into a spiral. Pinch dough to seal seam; slice into 15 equal pieces. Arrange pieces, cut sides up, in prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
  5. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden. Cool in pan on a wire rack for 5 minutes. Remove rolls from pan. Drizzle with Sour Cream Icing. Serve warm. Makes 15 rolls.

Tip

  • *Sugar Substitutes: Choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
  • *Sugar Substitutes: PER ROLL WITH SUBSTITUTE: same as basic recipe, except 189 cal., 31 g carb., 198 mg sodium.

Tip

  • **Flour Substitutes: Substitute 2 cups whole wheat flour, white whole wheat flour, whole wheat pastry flour, or whole grain oat flour for 2 cups of the all-purpose flour. Or, substitute all hi-maize high-fiber flour (King Arthur product) for all of the all-purpose flour.
  • **Flour Substitutes: PER ROLL WITH WHOLE WHEAT FLOUR: same as basic recipe, except 189 cal., 32 g carb., 3 g fiber, 6 g pro.
  • **Flour Substitutes: PER ROLL WITH WHITE WHOLE WHEAT FLOUR: same as basic recipe, except 188 cal., 198 mg sodium, 32 g carb., 6 g pro.
  • **Flour Substitutes: PER ROLL WITH WHOLE WHEAT PASTRY FLOUR: same as basic recipe, except 194 cal., 198 mg sodium, 32 g carb., 3 g fiber.
  • **Flour Substitutes: PER ROLL WITH WHOLE GRAIN OAT FLOUR: same as basic recipe, except 200 cal., 6 g total fat, 198 mg sodium, 31 g carb., 6 g pro.
  • **Flour Substitutes: PER ROLL WITH HIGH-MAIZE HI-FIBER FLOUR: same as basic recipe, except 170 cal., 4 g total fat, 198 mg sodium, 32 g carb., 6 g fiber.

Tip

  • ***Test Kitchen Tip: To toast oats, place oats in a large skillet; heat over medium heat for 4 to 5 minutes or until oats are lightly toasted, stirring frequently.

Sour Cream Icing

Ingredients

  • 1/3 cup light sour cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 - 3 teaspoons fat-free milk

Directions

  1. In a small bowl, combine sour cream, powdered sugar, vanilla, and enough fat-free milk (2 to 3 teaspoons) to make drizzling consistency.

Nutrition Facts Per Serving:

PER SERVING: 196 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 199 mg sodium, 33 g carb. (2 g fiber, 5 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 2

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