Cinnamon rolls

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Cinnamon Rolls
  Categories: Diabetic, Quickbreads, Breads/bm
       Yield: 24 servings
  
       1 c  Warm water (110-115 F)              1 ts Cinnamon (optional)
     1/4 c  Instant dry milk                         Liquid sugar subsitute to
       1    Package active dry yeast                 Equal 2 tbsp sugar,optional
   3 1/2 c  All purpose flour, divided      1 1/2 ts Margarine at room temp
     1/8 ts Ground ginger                     1/2 c  Brown sugar twin granulated
     1/4 c  Vegetable oil                            Sugar substitute
       1 ts Salt                            1 1/2 tb Margarine at room temp
  
   Place water, dry milk, and yeast in mixer bowl; mix lightly and let
   set for 5 minutes.  Add 1 1/2 c flour to liquid.  Mix at medium
   speed, using dough hook for 4 minutes.  Add ginger, oil, salt,
   cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low
   speed, using dough hook, for another 4 minutes. Use as much of the
   remaining flour as necessary to make a smooth resilient dough.  Shape
   the dough into a ball and place in a bowl that has been well greased
   with margarine. Turn the ball over to coat the top with magarine.
   Cover with a cloth and set in a warm place until doubled in volume.
   Turn dough onto a lightly floured working surface and knead lightly.
   Form into a ball an return to greased bowl, turning the top again to
   cover it with margarine.  Cover with a cloth and set in a warm place
   until doubled in volume. Use 1 1/2 tsp margarine to grease the sides
   and bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough
   onto a lightly floured working surface.  knead lightly and form into
   a ball. Cover with a cloth and let rest 10 min.  Roll dough out to
   form a 9 by 16 inch rectangle.  Spread the softened 1 1/2 tbsp of
   margarine evenly over the dough.  Sprinkle evenly with the brown
   sugar substitute and cinnamon mixture.  Roll into a long roll like a
   jelly roll and cut into 24 equal slices.  Place the slices, cut side
   down, in the cake pan, spacing them evenly.  Cover with a cloth an
   let rise until double in volume. Bake at 375 F for 25 to 30 minutes
   or until golden brown. Turn rolls out of the pan onto a wire rack and
   serve warm, if possible. Energy per 1 roll serving: 99 calories CHO
   14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
   Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
   Cavaiani, R.D.
  
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