You don’t have to make a special trip to the bakery when you can whip up a batch of these heavenly cinnamon streusel rolls at home.


  •  1 cup fat-free milk plus 2 to 3 teaspoons, divided
  •  2 teaspoons packed brown sugar (see Tip)
  •  ¼ cup tub-style 60-70% vegetable oil spread, divided
  •  1 teaspoon salt
  •  ¼ cup warm water (110 to 115 degrees F)
  •  1 package active dry yeast
  •  ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  •  4-4 1/2 cups all-purpose flour (see Tip)
  •  ½ cup rolled oats, toasted (see Tip)
  •  2 teaspoons ground cinnamon
  •  ¼ cup chopped pecans, toasted (see Tip)
  •  ⅓ cup light sour cream
  •  ¼ cup powdered sugar
  •  ¼ teaspoon vanilla extract


  1. Heat and stir 1 cup milk, the brown sugar, 2 tablespoons vegetable oil spread, and the salt in a small saucepan just until warm (110 to 115 degrees F), set aside.
  2. Combine the warm water and yeast in a large bowl
  3. let stand for 10 minutes.
  4. Add egg and the milk mixture to the yeast mixture.
  5. Stir in the flour substitute (if using; see Tip) and as much of the remaining all-purpose flour as you can with a wooden spoon.

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