INGREDIENTS

INSTRUCTIONS

Put all dough ingredients into bread machine and run on dough cycle
which mixes, kneads, and rises the bread. At the end of dough cycle,
remove the dough from machine, punch down, and knead on a floured
board for 1 minute. 2. Roll dough out to a 20x12 inch rectangle and
brush with the melted margarine or spray with the non-fat butter
spray. Combine sugars and cinnamon and sprinkle evenly over the  dough.
3. Roll up dough, jelly-roll fashion, starting with the long  edge.
Pinch edges together and slice into 12 rolls. Place, cut side  down,
onto baking sheet. Cover and let rise in a warm place until  doubled,
about 45 minutes. 4. Preheat oven to 350 F. Bake 15 to 20  minutes,
being careful not to burn rolls. Remove from oven and  drizzle with
icing, if desired. To make icing, combine powdered sugar  and milk and
drizzle 1/2 to 1 teaspoon over each roll.  Each roll contains
approximately: cal=221, chol=negligible,  fat=3grams, sodium=68mg,
protein=8grams, carb=41grams Found in the  Santa Maria Times Cook It
Light section, recipe by Jeanne Jones.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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