Charlene's Recipe

No-Butter Cinnamon Rolls

Category: Bread

3/4 tablespoon warm water, plus
2 tablespoons warm water
1 1/2 tablespoons safflower oil
1 1/2 tablespoons honey
1/4 teaspoon liquid lecithin
2 cups whole-wheat flour
3 tablespoons whey powder
2 teaspoons gluten flour
2 teaspoons egg substitute
3/4 teaspoon sea salt
1 1/2 teaspoons active dry yeast

Put all the dough ingredientsinto the bread pan in the order listed.
Select "Dough Setting".
Place doughon a lightly floured counter or cutting board.
Flattenit out slightly and rol it into a 10x12" rectangle.
Stir glaze ingredients toghether until smooth.
Warm gently ina saucepan for a few minutes if too stiff.
Spread half the glaze over the rectangle of dough,leaving a narrow border all around.
Sprinkle cinnamon and,if desired raisins or nuts over the gaze.
Beginning at one long side, roll dough into a cylinderand pinch the seam to seal.
1Cut rolled dough into 12 1" slices.
Using safflower oil, lightly oil a 10" round cake pan.
Spread remaining glaze mix over bottom of prepared pan.
Set rolls in pan on top of glaze and cover with plastic ordamp cloth.
Let rolls rise in a warm place until doubled in volume.
(45 minutes to an hour).
Preheat oven to 350.
Set pan on a baking sheet and bake on the center rack of theoven for 15 to 20 minutes.
Glaze that bubbles over the pan in the oven will spill onto baking sheet.) Invert pan onto a service platter andletthe glaazedrip down sides of the rolls.
Scrape any remaining glaze from pan onto the rolls and serve warm whenever possible!