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No-Sugar Cinnamon Rolls
From: Jim and Joyce Lavene
1
1
1
4
1
8
1
1
tbsp. yeast
3/4 cups lukewarm water
cup softened butter
eggs
/4 cup warm water
cups flour
cup fructose
tsp. salt
raisins (optional)
Melted butter, cinnamon and fructose as needed
Dissolve yeast in lukewarm water.
Add milk and 1 cup of flour and let rise, covered, in a warm place
Combine butter and fructose.
Add eggs, one at a time, then add raisins, if using them.
Mix well, knead until smooth. Let rise until doubled.
Roll dough into rectangle 9 in. wide and 1/4 in. thick. Brush with melted butter. Sprinkle
liberally with cinnamon and fructose.
Roll into log shape.
Cut into 3/4 to 1 in. pieces. Place in pan. Brush tops with butter. Sprinkle liberally with
fructose and cinnamon. Let rise until double in size.
Preheat oven to 375F.
Bake for about 25 minutes.
Icing for Cinnamon rolls:
The secret to good icing is making sure your fructose is powdered as finely as possible in
your blender. Try to get out all the grains. The more finely powdered, the better!
1
1
cup powdered fructose
/2 cup butter or margarine
Mix powdered fructose and butter until well blended. It should be smooth. Spread on
cinnamon rolls while they are warm but not hot.
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