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.