You don't have to make a special trip to the bakery when you can whip up a batch of these heavenly cinnamon streusel rolls at home.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat and stir 1 cup milk, the brown sugar, 2 tablespoons vegetable oil spread, and the salt in a small saucepan just until warm (110 to 115 degrees F); set aside. Combine the warm water and yeast in a large bowl; let stand for 10 minutes. Add egg and the milk mixture to the yeast mixture. Stir in the flour substitute (if using; see Tip) and as much of the remaining all-purpose flour as you can with a wooden spoon.

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  • Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour). Punch down the dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.

  • Meanwhile, lightly grease a 13x9-inch baking pan; set aside. Combine oats and cinnamon in a medium bowl. Using your fingers, blend in the remaining 2 tablespoons vegetable oil spread until the mixture is crumbly. Stir in pecans.

  • Roll the dough into a 15x8-inch rectangle. Sprinkle with the pecan mixture, leaving a 1-inch space along one of the long sides. Starting from the long side with topping, roll up into a spiral. Pinch the dough to seal seam; slice into 15 equal pieces. Arrange the pieces, cut sides up, in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

  • Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden. Cool in the pan on a wire rack for 5 minutes.

  • Meanwhile, combine sour cream, powdered sugar, vanilla, and enough of the remaining 2 to 3 teaspoons milk to make drizzling consistency. Remove the rolls from the pan. Drizzle with icing. Serve warm.

Tips

Tips: If using a sugar substitute, we recommend Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 189 cal., 31 g carb., 198 mg sodium.

You may substitute 2 cups of either whole-wheat flour, white whole-wheat flour, whole-wheat pastry flour, or whole-grain oat flour for 2 cups of the all-purpose flour called for in this recipe. Nutrition Per Serving with Flour Substitution: same as below, except 189 cal., 32 g carb., 3 g fiber, 6 g pro. (with whole-wheat flour); 188 cal., 198 mg sodium, 32 g carb., 6 g pro. (with white whole-wheat flour); 194 cal., 198 mg sodium, 32 g carb., 3 g fiber. (with white whole-wheat pastry flour); and 200 cal., 6 g total fat, 198 mg sodium, 31 g carb., 6 g pro. (with whole-grain oat flour).

To toast oats, place oats in a large skillet; heat over medium heat for 4 to 5 minutes or until oats are lightly toasted, stirring frequently.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

193.8 calories; protein 5.2g 10% DV; carbohydrates 32.5g 11% DV; exchange other carbs 2; dietary fiber 3.3g 13% DV; sugars 4.8g; fat 4.8g 7% DV; saturated fat 1.1g 6% DV; cholesterol 1.8mg 1% DV; vitamin a iu 233.8IU 5% DV; vitamin c 0.1mg; folate 62mcg 16% DV; calcium 38.7mg 4% DV; iron 1.1mg 6% DV; magnesium 16.5mg 6% DV; potassium 90.6mg 3% DV; sodium 198.2mg 8% DV.