SPLENDA CINNAMON ROLLS
This is a modified recipe that has been passed around our family. It is a staple for holiday brunches. It does contain some sugar.
Provided by JoAnn Rachor
Categories Yeast Breads
Time 3h
Yield 15 rolls
Number Of Ingredients 14
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 245.7, Fat 9.8, SaturatedFat 5.9, Cholesterol 37.1, Sodium 244, Carbohydrate 35.6, Fiber 1.1, Sugar 8.2, Protein 4.1
MONSTER CINNAMON ROLLS
I am a huge Diane Mott Davidson fan, as her book are fantastic as are her recipes from the books. I can't remember which book this is from though. This is my husbands favorite cinnamon roll recipe. It can also be made using Splenda products with good results. I will note the changes made when using Splenda at the end of the recipe. Prep time does not include the two 1 hour rises needed. The frosting is good but not neccessary to make these rolls a treat. It just depends upon how rich you want them. A side note, I made these for Xmas this year and only put in one envelope of yeast and even though they didn't rise as much as usual they still came out great...LOL.
Provided by Kerena
Categories Breads
Time 1h30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 16
Steps:
- For the dough- heat the butter with the milk, 3/4 cups of the sugar and the salt in either a small saucepan or in the microwave, until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water and add the remaining teaspoon of sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs, beating until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl on a heavy duty electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes). Place the dough in a very large buttered bowl, turn to butter the top and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24" x 36". Butter two 9" x 13" baking dishes.
- For the filling- beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2" intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about an hour.
- Preheat the oven to 350. Bake the rolls for about 20-30 minutes or until puffed and browned. Cool to room temperature on racks.
- For the frosting- beat the cream cheese, cream and vanilla until well combined. Add the confectioners sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately.
- To make using Splenda - For the dough, still use 1 teaspoon of real sugar in the yeast as it feeds it. Use 3/4 cup Splenda in place of the sugar that you add to the butter/milk mixture after melting the butter. Do not use the little packages of Splenda, use the pourable kind. For the filling - Use only 3/4 cup of butter and add 2 1/2 cups of the Brown Sugar Blend Splenda. You will not have quite as much filling as with regular sugar but trust me it is plenty. A little of this goes a long, long way. I don't put any frosting on the rolls when making them with Splenda products as they are rich enough as is.
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