Breakfast

Low Sugar Cinnamon Rolls is for Breakfast, Snack.

Low Sugar Cinnamon Rolls takes several minutes to prepare.

Low Sugar Cinnamon Rolls takes 30 minutes to cook.

Low Sugar Cinnamon Rolls makes 18 servings.

The ingredients for Low Sugar Cinnamon Rolls are:

4 large egg yolks
1 large whole egg
1/4 C. Agave Nectar
6 tbs unsalted buter
6 oz. buttermilk
4 C. flour
2 1/4 tsp dry yeast
1 1/4 tsp. kosher salt
Canola oil or olive oil
Filling: 1 C. Splenda
1 tbs. cinnamon
1 1/2 tbs. melted unsalted butter
Icing:
1/4 C. cream cheese
3 tbs. milk
1/2 C. Splenda

Here is how you make Low Sugar Cinnamon Rolls:

In a medium bowl whisk together the eggs, Agave Nectar, butter and buttermilk until well blended. Add about 2 cups of flour with the salt and yeast and mix until full combined. Add 3 to 4 cup of flour and mix for about 5 minutes. Use your own judgment on the dough and add more flour if needed. Dough should pull away from sides of bowl. Place on lightly floured surface and knead for about 5 min. until dough is not sticky and is smooth and elastic. Oil a large bowl with the olive oil. Place the dough in the bowl and turn once to oil the surface of the dough. Cover the bowl with a clean towel and let rise for about 2 hours until double in size.In a medium bowl mix a cup of Splenda and the cinnamon. Set aside. Butter or spray a 9x13 baking pan.Turn the dough onto a lightly floured surface. Knead for a few minuted to remove bubbles and make the dough smooth. Roll the dough out into a rectangle about 18x12 inches. Brush with butter but leave about 1/2 inch on one long edge. Sprinkle the Splenda and Cinnamon mixture over the butter and press. Roll the dough the dough into a cylinder beginning with the long edge and ending at the 1/2 inch edge with no butter on it. Pinch the edge to seal the cylinder and shape the cylinder until fairly even. Cut the cylinder into 1 inch pieces and place the cut pieces onto the baking dish and cover with plastic wrap. Place in the refrigerator overnight but do not keep refrigerated longer than 16 hours.Remove from frig and bake at 350 degrees for about 30 minutes or until rolls turn golden brown.While rolls are cooling, make the icing. Beat the cream cheese until smooth. Add the milk and beat until well combined. Add Splenda and beat until smooth and creamy. Spread over the rolls and serve.Serving Size:?18 2 inch rolls

The nutritional information for Low Sugar Cinnamon Rolls is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 219.0

• Total Fat: 3.8 g
• Cholesterol: 25.6 mg
• Sodium: 132.0 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 1.1 g
• Protein: 4.1 g

The dietary needs meet for Low Sugar Cinnamon Rolls is Low Carb