I love playing with recipes that will wow my family and friends and this is one of those. My sister Lisa loves cinnamon rolls and I wanted to make one that she (and I) can eat guilt free and every day if we want.
If you want a completely sugar free version, you can buy a sugar free brown sugar substitute. I choose to make my own with a sweetener and molasses. That’s how brown sugar is made and the total amount of sugars molasses adds to the recipe are minimal.
Don’t let the length of this receipt scare you off. It’s easy and doesn’t take nearly as long to make as it looks. Besides, these soft, oowey-gooey rolls will become a family favorite and/or a wonderful treat for yourself. Enjoy.
Number of Servings: 12
Ingredients:
Dough:
¾ cup warm water
½ cup sugar free sweetened condensed milk (homemade)
¼ cup vegetable oil
1 tbsp sugar
1 large egg
3¼ cups Carbquick
¼ cup vital wheat gluten
4 packets Splenda or 2 tbsp sweeter of choice
2 packages instant yeast
1 tsp salt
Filling
1½ cups homemade brown sugar substitute (1½ cups Splenda with 1 tbsp molasses)
1½ tbsp ground cinnamon
¼ tsp salt
3 tbsp unsalted butter, very soft
Glaze
3oz cream cheese, softened
1 tbsp milk
1 tsp vanilla extract
1½ cups powdered sweetener (homemade)
Sugar Free Sweetened Condensed Milk (recipe below)
2 cups evaporate milk
6 packet Splenda
Pinch of salt
Powdered Sweetener (recipe below)
3 cups Splenda or sweetener of choice
Directions:
Make condensed milk at least 2 to 3 hours prior to starting so it will be completely cooled.
1) Put rack in middle position of oven and pour 2 cups of the boiling water into a shallow pan and place on the bottom rack of your oven and turn the oven light on. This will create a worm, moist environment. Line a 13×9-inch baking pan with foil, allowing excess to hang over edges. Grease or spray the foil with cooking spray.
2) In a small bowl, combine water, condensed milk, oil, sugar and egg; mix well. In the bowl of a stand mixer add yeast, Carbquick, gluten, sweetener and salt; combine, and with mixer on low, slowly add the milk mixture. Mix until dough is smooth, about 5-10 minutes. Turn out and knead a few times by hand and form into a ball. If using a food processor, blend for 2 minutes until a soft ball has formed, turn out onto counter and knead for 20 minutes or until dough is soft and smooth; form into a ball. Set aside.
3) Make your brown sugar substitute by putting sweetener into a blender, add molasses and blend until well combined and medium brown in color. Whisk the brown sugar substitute, cinnamon and salt together in a small bowl. Set aside.
4) Roll dough into a 24” by 10” rectangle and spread the softened butter evenly over surface. Sprinkle the filling evenly over the dough and press gently but firmly.
5) Starting with the long edge furthest from you, roll the dough into a tight cylinder and pinch the end to seal. Using a serrated knife, gently cut the cylinder into 12 two inch pieces and put the pieces, cut side up, into the prepared pan.
6) Cover the pan with plastic wrap and let rise in the preferred oven until doubled in size, about 1½ hours.
7) Remove plastic wrap and turn oven to 350° F. Bake the rolls for 35-40 minutes, or until they are golden brown and the filling is melted.
8) While the buns bake, make the glaze by whisking the soft cream cheese, milk, vanilla and confectioner’s sweetener in a medium bowl and set aside. Cool in pan for 5 minutes and transfer in foil to a wire rack and top with ½ cup of the glaze. Let cool for 30 minutes then top with remaining glaze and serve.
Sugar Free Sweetened Condense Milk
1) In a medium sauce pan add milk, sweetener and salt.
2) Stir and cook over medium heat until mixture comes to a low boil.
3) Stir often, to prevent boil overs and burning, until the mixture reduces by half. It takes about 20-40 minutes.
4) Pour into jar or other container and let cool completely, about 2-3 hours. It will thicken as it cools. If it has thickened too much, just add a little milk.
Powdered Sweetener
Put your sweetener of choice in a blender or spice grinder and blend until powdery.
Serving Size: 12 medium size cinnamon rolls
Nutritional Info: Servings Per Recipe: 12
Amount Per Serving: ( 1 cinnamon roll )
Calories: 241.1
Total Fat: 17.8 g
Cholesterol: 44.4 mg
Sodium: 273.7 mg
Total Carbs: 21.8 g
Dietary Fiber: 12.3 g
Total Net Carbs: 9.5g
Protein: 10.2 g
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