Almost No Sugar Added Cinnamon Rolls

• 1 teaspoon white sugar
• 1 12 teaspoons package active dry yeast
• 12 cup warm water (110 degrees F/45 degrees C)
• 12 cup milk
• 14 cup Splenda sugar substitute
• 14 cup butter
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour
• 1 12 cups butter
• 1 12 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

1. Dissolve 1 teaspoon sugar and yeast into luke warm water.
2. Let stand (10 minutes minimum).
3. Warm 1/2 cup milk to 195F.
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.
12. (this takes about 1 hour).
13. While dough is rising, melt 1 1/2 cup butter in a small saucepan over medium heat.
14. Stir in 1 1/2 cup Splenda, and two table spoons blackstrap molasses whisking until smooth.
15. 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.
16. Turn dough out the risen onto a lightly floured surface, roll into an 18x14 inch rectangle.
17. Brush the rectangle (leaving 1/2 inch border uncovered) with the remaining blackstrap/butter mixture and sprinkle with 2 tablespoons of cinnamon,.
18. Starting at longest side, tightly roll the dough and pinch the seam to seal it.
19. Brush the roll with 2 tablespoons butter and divide into rolls by slicing with a serrated knife (14 to 16 pieces).
20. Arrange in prepared pan.
21. Cover with wrap and let rise for 1 hour or until doubled in volume.
22. preheat oven to 375 degrees F (190 degrees C).
23. Bake in 25 to 30 minutes, until browned.
24. Let the rolls rest in pan the for 3 to 5 minutes, and serve (Use the drippings in the pan as a topping).

white sugar, active dry yeast, water, milk, splenda sugar substitute, butter, salt, eggs, allpurpose, butter, splenda sugar, blackstrap molasses, pecans, ground cinnamon, butter

Taken from www.food.com/recipe/almost-no-sugar-added-cinnamon-rolls-457627 (may not work)