Recipe By : WW Day by Day
4 Points Per Serving
16 oz box hot roll mix
1 cup very warm water (120º-130º)
1/4 cup granulated sugar
3 tbsp reduced-calorie stick margarine -- softened & divided
1 large egg -- lightly beaten
2 tbsp all-purpose flour -- divided
1/3 cup granulated sugar
2 tsp ground cinnamon
1/4 cup raisins
3/4 cup sifted powdered sugar
1 tbsp fat-free milk
1. Place contents of roll mix box (flour mixture & yeast packet) in a large bowl. Add very warm water, 1/4 cup granulated sugar, 1 tbsp margarine, and egg, stirring until moist. Shape dough into a ball.
2. Sprinkle remaining 1 1/2 tsbp flour evenly over work surface. Turn dough out onto floured surface; knead until smooth and elastic (about 5 mins). Cover and let rest 5 mins.
3. Sprinkle 1 1/2 tsp flour evenly over work surface. Roll dough into a 16-x10- inch rectangle on floured surface; spread remaining 2 tbsp margarine over dough to within 1/2-inch of edge. Combine 1/3 cup granulated sugar and cinnamon; sprinkle over dough. Sprinkle with raisins. Roll up dough, jelly-roll fashion, beginning at 1 long edge; pich seam to seal. Cut roll into 16 (1-inch) slices; place 8 slices, cut sides down, into each of 2 (8-inch) round cake pans coated with cooking spray. Cover and let rise in a warm place (85º), free from drafts, 30 mins or until doubled in bulk.
4. Preheat oven to 375º.
5. Bake at 375º for 20 mins or until rolls are golden. Combine powdered sugar and milk, and stir well. Spread glaze over warm rolls.
NOTES : Yield: 16 servings.
Shared by: Lanelle