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Name: Fructose Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt; Filling:; 3 tb Fructose; 3/4 c milk; 1 1/2 ts Active dry yeast; 1 1/2 ts Cinnamon; 3 tb Butter or margarine; 1/4 c Fructose; 3 tb Butter softened; 1 1/2 lg Eggs; 2 2/3 c All-purpose flour; 1/3 c Raisins; 3/4 c Whipped cream

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INGREDIENTS

1/2 ts Salt
Filling:
3 tb Fructose
3/4 c milk
1 1/2 ts Active dry yeast
1 1/2 ts Cinnamon
1 Medium Loaf:
3 tb Butter or margarine
1/4 c Fructose
3 tb Butter ; softened
1 1/2 lg Eggs
2 2/3 c All-purpose flour
1/3 c Raisins
3/4 c Whipped cream

Servings

INSTRUCTIONS

Add ingredients according to your machine directions to make dough. Remove dough from machine. Punch down dough and divid in half if making the medium recipe. On a lightly floured surface, roll the dough into a rectangle and spread with filling ingredients. Jelly-roll starting at the wide end, pinch the ends and cut into rolls. Place in 1 or 2 greased 9-inch round or square cake pans. An alternative is to place each roll in a greased muffin tin. Cover and let rise in a warm, draft-free location approximately 1 hour. Pour whipping cream (room temperature) on top before baking to glaze. >From: Sally Eisenberg From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Donna German

NOTES

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Fructose Cinnamon Rolls

1/2 ts Salt
 Filling:
3 tb Fructose
3/4 c milk
1 1/2 ts Active dry yeast
1 1/2 ts Cinnamon
 1 Medium Loaf:
3 tb Butter or margarine
1/4 c Fructose
3 tb Butter softened
1 1/2 lg Eggs
2 2/3 c All-purpose flour
1/3 c Raisins
3/4 c Whipped cream

Add ingredients according to your machine directions to make dough.    Remove dough from machine. Punch down dough and divid in half if making the  medium recipe. On  a lightly floured surface, roll the dough into a  rectangle and spread with filling ingredients. Jelly-roll starting at the  wide end, pinch the ends and cut into rolls. Place in 1 or 2 greased 9-inch  round or square cake pans. An alternative is to place each roll in a  greased muffin tin. Cover and let rise in a warm, draft-free location  approximately 1 hour. Pour whipping cream (room temperature) on top before    baking to glaze.    >From: Sally Eisenberg <sparky@netgate.net>  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe    Recipe By     : Donna German

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Nutrition

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Serving Size: 1 Serving (1669g)
Recipe Makes: 1 Servings

Calories: 3808
Calories from Fat: 1918 (50%)

Amt Per Serving		% DV

	Total Fat 213.1g	284 %
	Saturated Fat 98.7g	494 %
	Monounsaturated Fat 70.8g
	Polyunsanturated Fat 26g
Cholesterol 1999.9mg		615 %
Sodium 5279.4mg		182 %
Potassium 3756.3mg		99 %
Total Carbohydrate 381.2g		112 %
	Dietary Fiber 32.6g	130 %
	Sugars, other 348.6g
Protein 112.6g		161 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3808

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