The Breadman's World Famous, All-Natural, No-Butter Cinnamon Rolls
Makes 12 rolls
Dough
3/4 plus 2 Tbl. (7 ounces) warm water
1-1/2 Tbl. canola oil
1-1/2 Tbl. honey
1/4 tsp. liquid lecithin
2 cups (9-1/2 ounces) whole wheat flour
3 Tbl. powdered whey
2 tsp. gluten flour
2 tsp. powdered egg substitute
3/4 tsp. fine sea salt
1-1/2 tsp. active dry yeast
Glaze
1/4 cup almond butter
1/4 cup canolaoil
1/2 cup honey
1/2 cup powderedwhey
For sprinkling on glaze
2 tsp. cinnamon
1/3 cup raisins or chopped nuts (optional)
Put all the dough ingredients into the bread pan in the order listed. Select '_)ough" setting on your
machine. Press Start. When the machine beeps, remove the dough. Turn off the machine.
Place dough on alightlyflouredcounter or cutting board. Flatten it out slightlyand roll it into a
10-by12-inchrectangle.Stir glazeingredientstogether until smooth.Warmgently in asaucepan for a
couple minutes iftoo stiff.Spread halfthe glazeoverthe rectangleof dough, leavinga narrow border
allaround. Sprinkle cinnamon and, ffdesired,raisinsor chopped nuts overthe glaze.Beginningat
one long side,roll dough into a cylinderandpinch the seamto seal.Cut rolleddough into twelve
1-inchslices.
Using canola oil,lightly oil a 10-inchround cake pan. Spread remaining glaze mixture over bottom of
prepared pan. Set rolls in pan on top of glaze and cover with plastic or damp cloth. Let rolls rise in a
warm place until doubled in volume, about 1hour.
Preheat oven to 350°F. Set pan on abaking sheet and bake on the center rack of the oven for 15 to 20
minutes. (Glaze that bubbles over the pan in the oven will spill onto baking sheet.) Invert pan onto a
serving platter and let the glazedrip down sides of the rolls. Scrape any remaining glaze from pan onto
rolls. Serve warm.
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