Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

This is a modified recipe that has been passed around our family. It is a staple for holiday brunches. It does contain some sugar.

Ingredients Nutrition

Directions

  1. Scald milk to 180 degrees and let cool. I add the butter and egg to help in the cooling process.
  2. In a bowl, dissolve yeast in warm (110 - 115 degrees) water.
  3. Add milk, sugar (don't substitute splenda here), salt, egg, 1/4 cup butter, and half the flour and mix until smooth.
  4. Add enough flour to handle easily. It is ok to add an extra 1/2 cup if necessary.
  5. Turn onto a floured board and knead at least 5 minutes until as smooth as a baby's skin.
  6. Round up in a greased bowl with the greased side up. Cover with a damp cloth and let rise in a warm (85 degrees) place until double. This may take 1 1/2 hours.
  7. Punch down and let rise again until almost double. This will take about 30 minutes.
  8. Melt the 1/3 cup butter, brown sugar and corn syrup in a baking pan over low heat until bubbly. Cook in a heavy saucepan if you are using a glass baking dish.
  9. Roll the dough into oblong about 15" x 9".
  10. Spread with softened butter and sprinkle with splenda and cinnamon sugar. Roll up tightly beginning along the long side so you end up with a 15 inch long roll.
  11. Cut roll into 1" slices and arrange them in baking pan.
  12. Cover and let rise until double. This will take about 35-40 minutes.
  13. Bake for 25-30 minutes in a 375 degree oven. If baking pan is glass bake at 350 degrees.
  14. Remove the pan from the oven and immediately turn upside down on a large tray with a cooling rack inside it. Let the baking pan stay over the rolls a minute so the sticky part can run down over the rolls.
  15. Enjoy!