Recipe - Fructose Cinnamon Rolls

1 Medium Loaf:
Three fourths cup Milk
1 One half lg Eggs
3 tablespoon Butter or margarine
One half teaspoon Salt
One fourth cup Fructose
2 2/3 cup Allpurpose flour
1 One half teaspoon Active dry yeast
Filling:
3 tablespoon Butter; softened
1/3 cup Raisins
3 tablespoon Fructose
1 One half teaspoon Cinnamon
Three fourths cup Whipped cream

Add ingredients according to your machine directions to make dough.

Remove dough from machine. Punch down dough and divid in half if making the
medium recipe. On a lightly floured surface, roll the dough into a
rectangle and spread with filling ingredients. Jellyroll starting at the
wide end, pinch the ends and cut into rolls. Place in 1 or 2 greased 9inch
round or square cake pans. An alternative is to place each roll in a
greased muffin tin. Cover and let rise in a warm, draftfree location
approximately 1 hour. Pour whipping cream (room temperature) on top before

baking to glaze.

From: Sally Eisenberg sparky@netgate.net
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Donna German