Almost No Sugar Added Cinnamon Rolls

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READY IN: 1hr 30mins
Recipe by HeidiRenee

Cinnamon rolls without high sugar content (Splenda instead)

Ingredients Nutrition


  1. Dissolve 1 teaspoon sugar and yeast into luke warm water.
  2. Let stand (10 minutes minimum).
  3. Warm 1/2 cup milk to 195°F.
  4. Mix in 1/4 cup Splenda.
  5. Mix in 1/4 cup butter and salt; stir all until butter is melted.
  6. Let cool until lukewarm.
  7. Combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour in a large bowl; stir well.
  8. Introduce the remaining flour, 1/2 cup at a time, blend well after each addition.
  9. When the dough is fully formed empty the bowl on to a lightly floured surface and knead until smooth and elastic for about 8 minutes.
  10. Clean and lightly oil the large bowl, place the dough in the bowl and turn it until it is coated with oil.
  11. Cover with a damp cloth and let rise in a warm place until doubled in volume. (this takes about 1 hour).
  12. While dough is rising, melt 1 1/2 cup butter in a small saucepan over medium heat. Stir in 1 1/2 cup Splenda, and two table spoons blackstrap molasses whisking until smooth.
  13. Pour mixture 1/2 of into a greased 13x9 inch baking pan, cover the bottom of the pan with a 1/2 cup of pecans and set aside.
  14. Turn dough out the risen onto a lightly floured surface, roll into an 18x14 inch rectangle.
  15. Brush the rectangle (leaving 1/2 inch border uncovered) with the remaining blackstrap/butter mixture and sprinkle with 2 tablespoons of cinnamon,.
  16. Starting at longest side, tightly roll the dough and pinch the seam to seal it.
  17. Brush the roll with 2 tablespoons butter and divide into rolls by slicing with a serrated knife (14 to 16 pieces).
  18. Arrange in prepared pan. Cover with wrap and let rise for 1 hour or until doubled in volume. preheat oven to 375 degrees F (190 degrees C).
  19. Bake in 25 to 30 minutes, until browned.
  20. Let the rolls rest in pan the for 3 to 5 minutes, and serve (Use the drippings in the pan as a topping).

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