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Cinnamon Oatmeal Rolls Recipe
|All-purpose flour||3⁄4 Cup (12 tbs), divided|
|Regular oats||1⁄2 Cup (8 tbs), uncooked|
|Water||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|All-purpose flour||3 Tablespoon, divided|
|Vegetable cooking spray||1 Tablespoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Margarine||1 Tablespoon, melted|
|Powdered sugar||3⁄4 Cup (12 tbs), sifted|
|Skim milk||2 1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1830 Calories from Fat 517
% Daily Value*
Total Fat 58 g89.6%
Saturated Fat 10 g50.1%
Trans Fat 0 g
Cholesterol 2.6 mg
Sodium 688.8 mg28.7%
Total Carbohydrates 302 g100.5%
Dietary Fiber 9.9 g39.7%
Sugars 166.7 g
Protein 30 g59.3%
Vitamin A 35.3% Vitamin C 2.1%
Calcium 26.4% Iron 59.7%
*Based on a 2000 Calorie diet
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.