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Three Seed Cinnamon Rolls

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1 packet quick-acting dry yeast

2 cups whole wheat pastry flour

1 ½ cups unbleached all purpose flour

½ cup ground flaxseed

1 whole egg

1 cup light soy milk or skim milk

2 Tbsp regular Smart Balance, melted

3 Tbsp honey

1 Tbsp molasses

¾ tsp salt

½ cup mixed poppy seeds, flax seeds, and sunflower seeds

Cinnamon Spread

¼ cup brown sugar Splenda, packed

Splash of milk

¼ cup Smart Balance light

2-3 tsp ground cinnamon


  • 1. In a small bowl, activate quick-acting dry yeast with ¼ cup warm water and 1 tsp sugar or honey.
  • 2. In a large mixing bowl, pour soy milk, honey, molasses, melted regular Smart Balance.
  • 3. After yeast has activated (about 5 minutes), add to large mixing bowl, along with 1 egg and the whole wheat pastry flour and ground flaxseed.
  • 4. Beat mixture for about 2 minutes, and then gradually add bread flour.
  • 5. Mixture can be kneaded for 10-15 minutes by hand or 10 minutes with a dough hook until smooth and elastic.
  • 6. Place dough in a bowl and place in a warm area, allowing it to rise. After mixture has doubled in size, punch down dough, cover and let rest for 5 minutes.
  • 7. While dough is rising, mix cinnamon spread ingredients in a large bowl until smooth.
  • 8. Roll dough out into a 12 x 20 inch rectangle. Spread a thin layer of smear over the dough.
  • 9. Roll up the dough and then cut into 14 rolls that are about 2 finger widths wide.
  • 10. Place rolls in a large baking pan, cover with a warm damp towel until rolls begin to rise slightly.
  • 11. Bake in a 375°F oven for 18-20 minutes or until golden.

Yield:   14 rolls

Nutrition information per serving: 229 calories, 6 g protein, 35 g carbohydrate, 8 g total fat with 1.4 g saturated fat, 15 mg cholesterol, 4.6 g dietary fiber, 186 mg sodium

Exchanges per serving: 2 starches, 1 fat

Source:  Recipe by Marianne Wetherill, RD/LD  St. John Medical Center

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