MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Cinnamon Rolls
Categories: Diabetic, Quickbreads, Breads/bm
     Yield: 24 servings

     1 c  Water; warm (110 to 115°F)
   1/4 c  Instant dry milk
     1    Pkg active dry yeast
 3 1/2 c  All purpose flour; divided
   1/8 ts Ground ginger
   1/4 c  Vegetable oil
     1 ts Salt
     1 ts Cinnamon (optional)
     2 tb Sugar substitute (optional)
 1 1/2 tb Margarine; +1-1/2 ts,
          - divided, room temperature
   1/2 c  Brown sugar substitute

 Place water, dry milk, and yeast in mixer bowl; mix lightly and let
 set for 5 minutes. Add 1-1/2 c flour to liquid. Mix at medium
 speed, using dough hook for 4 minutes. Add ginger, oil, salt,
 cinnamon, sweetener, and 1-1/2 c flour to batter and mix at low
 speed, using dough hook, for another 4 minutes. Use as much of the
 remaining flour as necessary to make a smooth resilient dough.

 Shape the dough into a ball and place in a bowl that has been well
 greased with margarine. Turn the ball over to coat the top with
 margarine. Cover with a cloth and set in a warm place until doubled
 in volume.

 Turn dough onto a lightly floured working surface and knead
 lightly. Form into a ball an return to greased bowl, turning the
 top again to cover it with margarine. Cover with a cloth and set in
 a warm place until doubled in volume.

 Use 1-1/2 ts margarine to grease the sides and bttom of a 9x13"
 cake pan. Set aside for later use.

 Turn dough onto a lightly floured working surface. Knead lightly
 and form into a ball. Cover with a cloth and let rest 10 minutes.
 Roll dough out to form a 9x16" rectangle. Spread the softened 1-1/2
 tb of margarine evenly over the dough. Sprinkle evenly with the
 brown sugar substitute and cinnamon mixture. Roll into a long roll
 like a jelly roll and cut into 24 equal slices. Place the slices,
 cut side down, in the cake pan, spacing them evenly. Cover with a
 cloth and let rise until double in volume.

 Bake at 375°F for 25 to 30 minutes or until golden brown. Turn
 rolls out of the pan onto a wire rack and serve warm, if possible.

 Energy per 1 roll: 99 calories CHO 14 g; PRO 2 g; FAT 4 g; NA 107 mg
 Low-sodium diets: Omit salt. Use salt-free margarine.

 Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

MMMMM