Almost No Sugar Added Cinnamon Rolls

Cinnamon rolls without high sugar content (Splenda instead)

• Ready In: 1 hr 30 mins
• 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

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).