I asked my Darling Husband what he’d like for breakfast on Christmas morning. Since he can’t digest sugar I considered my sugar free pancakes with warm sugar free maple syrup, or sugar free waffles with sugar free strawberry jam topped with sugar free cool-whip. Both of these dishes I’ve made him before and he likes them equally, however I didn’t expect him to say that he’d like Cinnamon Rolls. Although he’s not supposed to have sugar he occasionally does (which he ultimately regrets), and when he does a nice warm cinnamon roll is one of his indulgence. However, it had been sometime since he had one, and though I wanted to give him a delicious Christmas breakfast, I didn’t want him feeling bad latter, so instead of just making cinnamon rolls from a can, I decided to make sugar free ones from scratch.
This would be the first time I made cinnamon rolls, not to mention I’d be substituting all sugar with Splenda. While looking up recipes I discovered that a traditional cinnamon roll is made with a yeast dough. This seemed difficult since I’ve never worked with yeast, and that the dough had to rise over night. Never the less I aim to please, besides I wanted to give it a try.
Despite my reservations I managed to apply the yeast correctly, as I understand this can sometimes be a tricky process. The dough rose beautifully and the only issue I had was that most of the brown sugar filling kind of spilled out when I rolled the dough.
- 4 1/2 to 5 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup butter
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup butter
- 1/2 cup golden raisins
- 1/2 cup chopped pecans, toasted if desired
- Powdered Sugar Icing
- In a large bowl, combine 2-1/4 cups of the flour and the yeast. In a small saucepan, combine milk, the 1/3 cup butter, the granulated sugar, and salt. Cook and stir just until warm (120 degrees F to 130 degrees F) and butter is nearly melted. Add to flour mixture. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours).
- Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside.
- In a small bowl, combine brown sugar, the 1/4 cup flour, and the cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly.
- Roll dough into an 18x12-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan.
- Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Let stand, uncovered, at room temperature for 30 minutes before baking. (Or for immediate baking, don't chill rolls. Instead, cover loosely; let rolls rise in a warm place until nearly double in size [about 45 minutes]
- Preheat oven to 375 degrees F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with Powdered Sugar Icing. Serve warm.