Title: Fructose Cinnamon Rolls
Categories: Bread machi, Bread maili
Yield: 1 Servings

-- 1 Medium Loaf:
3/4 c Milk
1 1/2 lg Eggs
3 tb Butter or margarine
1/2 ts Salt
1/4 c Fructose
2 2/3 c All-purpose flour
1 1/2 ts Active dry yeast
Filling:
3 tb Butter; softened
1/3 c Raisins
3 tb Fructose
1 1/2 ts Cinnamon
3/4 c 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. Jelly-roll starting at the
wide end, pinch the ends and cut into rolls. Place in 1 or 2 greased 9-inch
round or square cake pans. An alternative is to place each roll in a
greased muffin tin. Cover and let rise in a warm, draft-free location
approximately 1 hour. Pour whipping cream (room temperature) on top before

baking to glaze.

>From: Sally Eisenberg
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Donna German