Almost No Sugar Added Cinnamon Rolls |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cinnamon rolls without high sugar content (Splenda instead) 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 |
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).
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