Recipe by JoAnn Rachor
This is a modified recipe that has been passed around our family. It is a staple for holiday brunches. It does contain some sugar.
- 1⁄4 cup warm water (110 - 115 degree)
- 1⁄4 ounce active dry yeast
- 3⁄4 cup milk, lukewarm
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 egg
- 1⁄4 cup butter, softened
- 3 1⁄2 cups flour
- 2 tablespoons butter, softened
- 2 teaspoons cinnamon
- 1⁄2 cup Splenda sugar substitute
- 1⁄3 cup butter
- 1⁄2 cup Splenda brown sugar blend
- 1 tablespoon corn syrup
Directions See How It's Made
- Scald milk to 180 degrees and let cool. I add the butter and egg to help in the cooling process.
- In a bowl, dissolve yeast in warm (110 - 115 degrees) water.
- Add milk, sugar (don't substitute splenda here), salt, egg, 1/4 cup butter, and half the flour and mix until smooth.
- Add enough flour to handle easily. It is ok to add an extra 1/2 cup if necessary.
- Turn onto a floured board and knead at least 5 minutes until as smooth as a baby's skin.
- 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.
- Punch down and let rise again until almost double. This will take about 30 minutes.
- 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.
- Roll the dough into oblong about 15" x 9".
- 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.
- Cut roll into 1" slices and arrange them in baking pan.
- Cover and let rise until double. This will take about 35-40 minutes.
- Bake for 25-30 minutes in a 375 degree oven. If baking pan is glass bake at 350 degrees.
- 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.