Chocolate Cinnamon Rolls
|Skim milk||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||2⁄3 Cup (10.67 tbs)|
|Solid shortening||1⁄4 Cup (4 tbs)|
|Granulated fructose||1 Teaspoon|
|Baking unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Margarine||2 Teaspoon, melted|
|Granulated sugar replacement||3 Teaspoon|
|Ground cinnamon||2 Teaspoon|
Pour skim milk in small saucepan.
Bring to a boil, remove from heat, and allow to cool.
Dissolve the yeast in the warm water.
Combine skim milk, yeast mixture, sweetener, fructose, shortening, egg, and salt in a large mixing bowl.
Combine the cocoa with 1 1/4 c. (310 mL) of flour in another bowl.
Stir to mix.
Add to liquid mixture in bowl.
Beat on low until mixture is blended and smooth.
Add remaining flour and stir until all the flour is incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5 minutes until dough is smooth and elastic.
Place in a greased bowl, turn dough over, cover, and allow to rise until double in size (about 1 1/2 hours).
Punch dough down and roll into a 12 x 9 in. (30 x 23 cm) rectangle.
Spread with melted margarine.
Combine the 3 T. (45 mL) sugar replacement and cinnamon in a bowl.
Stir to mix.
Sprinkle over surface of dough.
Roll up, beginning at the 12 in. (30 cm) side.
Tuck end of dough into the roll to seal.
Cut into 18 slices.
Place slices slightly apart in a 13 x 9 in. (33 x 23 cm) well-greased pan.
Cover, and allow to rise until double in size (about 45 to 60 minutes).
Bake at 375°F (190°C) for 25 to 30 minutes or until done.