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.
Net Carbs 31 grams
Fat 12 grams
Protein 5 grams
Warm tap water- 1/2 cup
Hot milk-1/2 cup
Splenda 1 1/2 tablespoons
Butter-1/2 stick melted
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
Combine these ingredients.
Punch down dough.
Roll out to 1/2 inch thick on parchment paper.
Spread with butter mixture.
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.
3 Comments Add yours
I love a good cinnamon roll. What a bonus this sugar free recipe is.
Thank you, my friend.