Almost No Sugar Added Cinnamon Rolls
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
16 Rolls
ingredients
- 1 teaspoon white sugar
- 1 1⁄2 teaspoons package active dry yeast
- 1⁄2 cup warm water (110 degrees F/45 degrees C)
- 1⁄2 cup milk
- 1⁄4 cup Splenda sugar substitute
- 1⁄4 cup butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
-
Filling Mixture
- 1 1⁄2 cups butter
- 1 1⁄2 cups Splenda sugar substitute
- 2 tablespoons blackstrap molasses
- 1 cup pecans, chopped and divided into 1/2 cup portions
- 2 tablespoons ground cinnamon
- 2 tablespoons butter, melted
directions
- Dissolve 1 teaspoon sugar and yeast into luke warm water.
- Let stand (10 minutes minimum).
- Warm 1/2 cup milk to 195°F.
- Mix in 1/4 cup Splenda.
- Mix in 1/4 cup butter and salt; stir all until butter is melted.
- Let cool until lukewarm.
- Combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour in a large bowl; stir well.
- Introduce the remaining flour, 1/2 cup at a time, blend well after each addition.
- 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.
- Clean and lightly oil the large bowl, place the dough in the bowl and turn it until it is coated with oil.
- Cover with a damp cloth and let rise in a warm place until doubled in volume. (this takes about 1 hour).
- 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.
- 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.
- Turn dough out the risen onto a lightly floured surface, roll into an 18x14 inch rectangle.
- Brush the rectangle (leaving 1/2 inch border uncovered) with the remaining blackstrap/butter mixture and sprinkle with 2 tablespoons of cinnamon,.
- Starting at longest side, tightly roll the dough and pinch the seam to seal it.
- Brush the roll with 2 tablespoons butter and divide into rolls by slicing with a serrated knife (14 to 16 pieces).
- 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).
- Bake in 25 to 30 minutes, until browned.
- 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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RECIPE SUBMITTED BY
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SAHM who loves to blog, write and am starting to enjoy this art of cooking and baking.