Diabetics still long for such simple sweets as a good cinnamon roll and a cup of coffee. With this recipe for Diabetic Cinnamon Rolls, it is possible for diabetics to enjoy this treat without guilt. So get out the cinnamon and other ingredients and whip out a batch of these tasty treats today!

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

CINNAMON ROLLS

4 cups all-purpose flour, divided

1 pkg dry yeast

1/3 cup less 1 tbsp Splenda granular

1 tbsp sugar

1 cup milk

1/3 cup + 3 tbsp butter, divided

1 tsp salt

2 eggs

nonstick cooking spray

1/2 cup Splenda granular

2 tsp ground cinnamon

3/4 cup raisins

Combine 2 cups flour, yeast, and 1 1/4 teaspoons of the sugar in a large bowl; set aside.

Combine milk, the 1/3 cup butter, and salt in a small saucepan; heat until the mixture reaches 120 to 130 degrees. Add liquid mixture to the flour mixture. Add eggs and beat at low-speed of electric mixer for 1/2 minute. Increase speed to high; beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic. This should take about 8 to 10 minutes. Shape dough into a ball and place in a bowl that has been sprayed with the cooking spray. Turn to grease the top. Cover and let rise in a warm place, free from drafts, for about an hour or until doubled in size. Punch dough down then divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8-inch rectangle.

Melt remaining 3 tablespoons butter over low heat; brush half of melted margarine over shaped dough. Combine cinnamon and 2 teaspoons Splenda, stirring to blend; sprinkle half over shaped dough. Sprinkle with half the raisins. Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9-inch round baking pan coated with cooking spray. Repeat process with remaining dough, melted butter, Splenda mixture, and raisins. Cover and let rise in a warm place 30 minutes or until doubled in size. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool slightly, remove from pans, and serve warm.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For other Sweet Treats, visit http://ladybugssweettreats.blogspot.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

Batter Up Rolls by Cristie Will
Bread, Bread, Sweet Bread by Joseph Devine
Bubble Bread It Can Be Satisfying by Andrew Krause
Bubble Head Bread by Cristie Will
Chocolate Bread Recipes - Chocolate Buns by Marge Du Plessis
Delicious Cinnamon Rolls For Diabetics by Linda Carol Wilson
Diabetic Friendly Cinnamon Monkey Bread With Cream Cheese Glaze ... by Linda Carol Wilson
Dutch Oven Cinnamon Bread - How to Make a Dutch Oven Bread That is Great for Breakfast or Dessert by Scott Carey
Fun Breakfast Recipe - Bubble Loaf by Jill Borash
Homemade Cinnamon Rolls from Scratch (in 2 hours or less!) by LeAnn R. Ralph
How to Make Danish-Style Almond Glazed Rolls by Shelly Hill
Mollie's Cinnamon Rolls by Linda Carol Wilson
Monkey Bread by Audrey Okaneko
Sticky Nut Rolls Recipe by Sandy Y.
Tales Of The Feather Bed And Oatmeal Bread by Beth Mccain and Lee Mccain
Two Sweet Bread Recipes That Are Also Suitable For Diabetics by Linda Carol Wilson

< Back to Sweet Bread Recipes