Cinnamon Oatmeal Rolls Recipe
Ingredients
| 3/4 cups all-purpose flour, divided | ||
| 1/2 cup regular oats, uncooked | ||
| Dry yeast | 1 | |
| Sugar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Skim milk | 1/4 Cup (16 tbs) | |
| Margarine | 2 Tablespoon | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| 3 tablespoons all-purpose flour, divided | ||
| Vegetable cooking spray | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Margarine | 1 Tablespoon, melted | |
| Powdered sugar | 3/4 Cup (16 tbs), sifted | |
| Skim milk | 2 1/4 Teaspoon | |
Directions
Combine 1/2 cup flour and next 4 ingredients in a large bowl; stir well.
Combine water, 1/4 cup milk, and 2 tablespoons margarine in a small saucepan.
Cook over medium heat, stirring occasionally, until margarine melts.
Let cool to 120° to 130°.
Add milk mixture to flour mixture.
Beat at low speed of an electric mixer just until blended; beat at high speed 2 minutes.
Gradually add 1/2 cup flour and egg substitute, beating 2 minutes at medium speed.
Stir in enough of the remaining 3/4 cup flour to make a soft dough.
Sprinkle 2 tablespoons flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle remaining 1 tablespoon flour over work surface.
Punch dough down, and turn out onto floured surface.
Cover and let rest 10 minutes.
Combine brown sugar and cinnamon in a small bowl; set aside.
Roll dough to a 12- x 9-inch rectangle.
Brush with melted margarine; sprinkle with brown sugar mixture.
Roll up, jellyroll fashion, starting with long side; pinch seam to seal (do not seal ends).
Cut roll into 1-inch slices.
Place slices, cut side down, in a 9-inch square baking pan coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400° for 15 minutes or until golden.
Cool in pan 5 minutes; remove from pan.
Combine powdered sugar and 2 1/4 teaspoons milk; drizzle over warm rolls.
Serve warm.
Combine water, 1/4 cup milk, and 2 tablespoons margarine in a small saucepan.
Cook over medium heat, stirring occasionally, until margarine melts.
Let cool to 120° to 130°.
Add milk mixture to flour mixture.
Beat at low speed of an electric mixer just until blended; beat at high speed 2 minutes.
Gradually add 1/2 cup flour and egg substitute, beating 2 minutes at medium speed.
Stir in enough of the remaining 3/4 cup flour to make a soft dough.
Sprinkle 2 tablespoons flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle remaining 1 tablespoon flour over work surface.
Punch dough down, and turn out onto floured surface.
Cover and let rest 10 minutes.
Combine brown sugar and cinnamon in a small bowl; set aside.
Roll dough to a 12- x 9-inch rectangle.
Brush with melted margarine; sprinkle with brown sugar mixture.
Roll up, jellyroll fashion, starting with long side; pinch seam to seal (do not seal ends).
Cut roll into 1-inch slices.
Place slices, cut side down, in a 9-inch square baking pan coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400° for 15 minutes or until golden.
Cool in pan 5 minutes; remove from pan.
Combine powdered sugar and 2 1/4 teaspoons milk; drizzle over warm rolls.
Serve warm.
Chef
