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Prep Time: 22 Minutes Cook Time: 20 Minutes |
Ready In: 42 Minutes Servings: 16 |
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Ingredients:
1 (16-ounce) package hot roll mix with yeast packet |
1 cup hot water (120° to 130°) |
1/4 cup sugar |
1 tablespoon reduced-calorie margarine, softened |
1 egg, lightly beaten |
2 tablespoons all-purpose flour, divided |
2 tablespoons reduced-calorie margarine, softened |
1/3 cup sugar |
2 teaspoons ground cinnamon |
2 tablespoons raisins |
vegetable cooking spray |
3/4 cup sifted powdered sugar |
1 tablespoon fat-free milk |
Directions:
1. Combine roll mix and yeast packet in a large bowl. Add hot water and next 3 ingredients. Stir just until dry ingredients are moistened; shape dough into a ball.
2. Sprinkle 1 1/2 tablespoons flour evenly over work surface. Turn dough out onto floured surface. Knead until smooth and elastic (about 5 minutes). Cover and let rest 5 minutes.
3. Sprinkle remaining 1 1/2 teaspoons flour evenly over work surface. Roll dough into a 16- x 10-inch rectangle on floured surface; spread 2 tablespoons margarine over dough. Combine 1/3 cup sugar and cinnamon; sprinkle over dough. Sprinkle with raisins.
4. Roll up dough, jellyroll fashion, beginning at long side. Pinch seam to seal. Cut roll into 1-inch slices; place 8 slices, cut sides down, into each of 2 (8-inch) round cakepans coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
5. Bake at 375° for 20 to 22 minutes or until golden. Combine powdered sugar and milk; drizzle glaze over warm rolls.
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