No Sugar Added Cinnamon Rum Raisin Rolls
I have been thinking about a no sugar added cinnamon rum raisin rolls for a very long time. My last cinnamon roll was over 30 years ago.
I remember walking into a local bakery and buying one cinnamon roll with raisins. This was the yeast type bread with the cinnamon and raisins mixed in the filling. The rolls stood three inches high and were about the size of a small saucer. I’d like to get one of those in a no sugar added version. But the bakery along with the rolls are long gone. Besides, my diabetes put a wrinkle in those plans so long ago.
So this is the version that I came up with. It’s not a yeast bread. Who want’s to spend that much time on a baking project. I wanted it to be simple to make. So, if I felt the need, it wouldn’t take much time to make them. I like the flavor of the rum with the raisins but if it’s not your thing it can be left out. It is no sugar added. There is natural existing sugar in the milk and the raisins. The biscuits have some sugar in them as an added ingredient. See links below for sugar levels. I estimate the sugar content at just over 7 grams per roll.
If you want to lower the sugar levels, even more, you can remove the rum and cut the raisins in half.
Ingredients
2 cans of homestyle biscuits 7.5 ozs each
1/2 cup of raisins soaked in 1/4 cup rum at least 1 hour(if rum isn’t your thing hydrate the raisins in warm water)
1/2 cup of Splenda
1 tsp of cinnamon
Soft butter/margarine
1/4 cup brown sugar substitute
Glaze
1/4 cup milk
1/4 cup cornstarch
3/4 cup granulated Splenda sugar substitute
2 Tbsp butter/margarine
1/2 tsp. vanilla extract
1/8 tsp. salt
Instructions
- Drain the raisins.
- Mix the Splenda, cinnamon, brown sugar substitute. Divide into thirds
- Arrange the biscuits from one can in a 3 by 3 pattern. Cut the 10th biscuit into 4 parts to fill the holes between the biscuits.
- Roll out the biscuits to 1 1/2 their size.
- Use a spatula to generously spread the soft butter/margarine on the rolled out biscuits.
- Sprinkle 1/3 of the Splenda mixture on the biscuits.
- Sprinkle the raisins on the biscuits and lightly press into the biscuits.
- Cut the rolled out biscuits into 6 strips(a pizza cutter works well) and roll into individual rolls.
- Place the cinnamon rolls in a buttered cupcake pan.
- Repeat steps 3 thru 9 for the second can of biscuits.
- Sprinkle the remaining Splenda mix over them.
- Allow biscuit rolls to rise 15-20 minutes.
- Bake at 350º for 20 minutes or until nicely browned.
- Pull from the oven and cool.
Finishing the cinnamon rolls
- Move the cinnamon rolls to a serving platter.
- Meanwhile mix the Splenda, cornstarch, and salt.
- Put the milk and butter/margarine in a microwave safe bowl and heat in microwave until very hot.
- Add the dry ingredients to the hot milk and whisk smooth.
- Add the vanilla extract and whisk.
- Allow the mixture to cool until it starts getting thicker.
- Drizzle the icing over the rolls.
Makes 12 No Sugar Added Cinnamon Rum Raisin Rolls
There you have it no sugar added cinnamon rum raisin rolls. Easy to make with most of the ingredients on your pantry shelf. Let me know what you think if you should try them.
Related Articles: More Recipes from Mybusyretiredlife
The Nutritional Facts of canned biscuits
Nutritional Facts of Skim or Nonfat Milk
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