Most of the time sugar is required to activate yeast but in this recipe, an extra pack of yeast is used to alleviate that requirement. While the carbs are high, these are fine for a special Holiday morning.  You can indulge knowing that you have not brought the sugar craving back to life. This recipe does contain wheat flour which is unusual for recipes here. The gluten in the wheat gives these rolls the characteristic stretchy texture of great cinnamon rolls.

Serves 12

Calories 262

Net Carbs 31 grams

Fat 12 grams

Protein 5 grams

Ingredients

Yeast-two packages

Warm tap water- 1/2 cup

Hot milk-1/2 cup

Splenda 1 1/2 tablespoons

Butter-1/2 stick melted

Salt-1 teaspoon

Egg-1 beaten

Flour-4 cups

Directions

Oil a bowl

Dissolve the yeast into the water for 5-7 minutes

Mix milk, Splenda, 1/2 stick butter, salt, egg and 2 cups of flour a little at a time.

Add yeast mixture.

Slowly add remaining flour 1/2 cup at a time.

Put dough into oiled bowl

Allow to rise until doubled in bulk, about an hour.

Roll out, you will need :

Butter-1 stick melted

Splenda, (Brown, Confectioner’s or Granulated, Your Choice)- 1/2 cup

Ground cinnamon

Combine these ingredients.

Punch down dough.

Roll out to 1/2 inch thick on parchment paper.

Spread with butter mixture.

Roll up.

Slice into 12 slices.

Allow to rise until doubled, about 45-60 minutes.

Preheat oven to 350 degrees.

Bake for 25-30 minutes or until browned.

Sprinkle with Splenda and cinnamon while hot.