Cinnamon Rolls

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 24

Ingredients

Dough
12 ounces Water, warm (do not exceed 100 degrees Fahrenheit)
½ teaspoon Dry active yeast
21 ounces Bread flour
2 ounces Sugar, granulated
1 ounces Non-dairy milk, preferably soymilk
1 ounces Vegetable shortening
1 ounces Non-dairy margarine
2 teaspoons Salt

Filling
1 cup Non-dairy margarine, melted, divided
1 pound Brown sugar
2 tablespoons Cinnamon, ground

Flat Icing
1 pound Sugar, powdered
¼ cup Non-dairy milk
1 teaspoon Vanilla

Preparation

1. Mix warm water and yeast. Set aside for 3-4 minutes.
2. Mix together flour, sugar, soymilk, shortening and margarine.
3. Add activated yeast mixture.
4. Use a dough hook and start in speed 1.
5. When dough is blended add salt and change to speed 2 for 10 minutes.
6. Let rise in warm proof box approximately 45 minutes. Dough should be doubled in size and light and airy.
7. Remove dough and punch down. Let rest for 30 minutes.
Assembly
1. Roll dough out into a rectangle.
2. Melt ½ cup margarine. Spread melted margarine on the dough.
3. Mix brown sugar, cinnamon and other ½ cup of margarine.
4. Spread brown sugar mixture over dough with melted margarine.
5. Roll up and cut into one-inch rolls.
6. Proof until double in size.
7. Bake in 350-degree oven until golden brown. Remove cinnamon rolls from the oven and let cool while preparing the flat icing.
8. To make flat icing, mix the ingredients listed on page 1 until well combined.
9. Drizzle the cinnamon rolls with flat icing.

Nutrition information

Calories: 331 Total Fat: 9g Saturated Fat: 3.7g Monounsaturated Fat: 0.6g Polyunsaturated Fat: 0.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 59g Fiber: 1g Total Sugar: 40g Protein: 3.25g Sodium: 112mg Vitamin A: 10μg Vitamin C: 0mg Calcium: 2mg Iron: 1.3mg Folate: 82μg