Yield: 16 servings

Prep Time: 35 min + rising time

Cook Time: 20 min


One 16-ounce box hot roll mix (see notes below)
1 cup very warm water (120 to 130 degrees)
1/4 cup granulated white sugar
3 tablespoons reduced calorie stick margarine, softened & divided
1 large egg, lightly beaten
2 tablespoons all-purpose flour, divided
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
1/4 cup raisins
cooking spray
3/4 cup (sifted) powdered sugar
1 tablespoon fat free milk


1.  Place contents of roll mix box (flour mixture and yeast packet) in a large bowl.  Add very warm water, 1/4 cup granulated sugar, 1 Tbsp. margarine, and egg, stirring until moist.  Shape dough into a ball.
2.  Sprinkle 1 1/2 Tbsp. flour evenly over work surface.  Turn dough out onto floured surface; knead until smooth and elastic (about 5 minutes).  Cover and let rest 5 minutes.
3.  Sprinkle remaining 1 1/2 teaspoons flour evenly over work surface.  Roll dough into a 16×10-inch rectangle on floured surface; spread remaining 2 Tbsp. margarine over dough to within 1/2-inch of edge.  Combine 1/3 cup granulated sugar and cinnamon; sprinkle over dough.  Sprinkle with raisins. Roll up dough, jelly-roll fashion, beginning at 1 long edge; pinch seam to seal.  Cut roll into 16 (1-inch) slices; place 8 slices, cut sides down, into each of two (8-inch) round cake pans coated with cooking spray.  Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.
4.  Preheat oven to 375 degrees F.
5.  Bake for 20 minutes or until rolls are golden.  Combine powdered sugar and milk, and stir well.  Spread glaze over warm rolls.


*Pilsbury makes a hot roll mix- you’ll find it in your market’s baking aisle close to other bread mixes
*I used my KitchenAid Mixer for the kneading and then tossed in the flour that is indicated in the recipe during the kneading process- worked perfectly.
*I didn’t use stick margarine- I used I Can’t Believe it’s Not Butter Light, and it worked just fine.
*I’m quite sure that if you used 9-inch cake pans instead of 8-inch cake pans, they’d turn out just fine.
*If it’s winter in your house and there isn’t a place that is remotely close to 85 degrees, use your oven as a place for rising.  Turn it on briefly (1 minute) and turn on the oven light too.  Then turn the oven off and use that as a warm place to let your rolls rise.Nutritional Information per serving:
Serving size: 1 roll
Calories per serving: 191
Fat per serving: 3.4g
Sodium per serving: ,span class=”sodium”>142mg
Fiber per serving: .2g
Protein per serving: 3.8g
Cholesterol per serving: 16mg
Carbohydrates per serving: 36.7g