Almost No Sugar Added Cinnamon Rolls

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 teaspoon 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

Recipe

• 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).