Rolls:
1 cup water
1/2 cup butter
1 1/4oz active dry yeast envelope
1/2 cup warm water (100F to 110F)
2 large eggs
1/4 cup Splenda sugar blend
1 1/4tsp salt
5 cups all purpose flour
1 cup chopped pecans
1/4 cup butter, melted
1 cup Splenda Brown Sugar Blend
1tsp ground cinnamon
Caramel Sauce:
1/3 cup butter
3tbsp 2% reduced fat milk
2tbsp light corn syrup
3/4 cup Splenda Brown Sugar blend
Rolls:
Bring water to a boil in a small sauce pan; remove from heat and add butter, stirring until butter melts. Let stand until mixture cools (about 20min).
Combine yeast and warm water in a glass measuring cup, let mixture stand 5 minutes.
Beat eggs at medium speed using a heavy duty stand mixer; add Splenda Sugar Blend and salt, beating until blended. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, beating until blended.
Turn dough out onto a well floured surface and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and chill dough 8 hours or up to 3 days.
Prepare caramel sauce and immediately pour into 3 lightly greased 8" round or square cake pans. Sprinkle each pan with 1/3 cup pecans.
Punch dough down and divide into 3 equal portions. Roll one portion of dough into a 12 x 10" rectangle. Brush with melted butter.
Combine 1 cup Splenda brown sugar blend and cinnamon; sprinkle 1/3 cup mixture over each rectangle. Roll up starting at long edge, pinch edges to seal. Cut log into 9 slices. Arrange slices cut sdie down over caramel sauce. Repeat procedure with remaining dough.
Cover and let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 375F.
Bake for 20 minutes or until golden. Cool on a wire rack 5 minutes. Invert onto serving plate.
Sauce:
Combine butter, milk, corn syrup and Splenda brown sugar blend in a small saucepan. Cook over low heat, stirring constantly until Splenda brown sugar blend dissolves. Bring mixture to a boil over medium high heat; boil 1 minute.
1 cup water
1/2 cup butter
1 1/4oz active dry yeast envelope
1/2 cup warm water (100F to 110F)
2 large eggs
1/4 cup Splenda sugar blend
1 1/4tsp salt
5 cups all purpose flour
1 cup chopped pecans
1/4 cup butter, melted
1 cup Splenda Brown Sugar Blend
1tsp ground cinnamon
Caramel Sauce:
1/3 cup butter
3tbsp 2% reduced fat milk
2tbsp light corn syrup
3/4 cup Splenda Brown Sugar blend
Rolls:
Bring water to a boil in a small sauce pan; remove from heat and add butter, stirring until butter melts. Let stand until mixture cools (about 20min).
Combine yeast and warm water in a glass measuring cup, let mixture stand 5 minutes.
Beat eggs at medium speed using a heavy duty stand mixer; add Splenda Sugar Blend and salt, beating until blended. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, beating until blended.
Turn dough out onto a well floured surface and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and chill dough 8 hours or up to 3 days.
Prepare caramel sauce and immediately pour into 3 lightly greased 8" round or square cake pans. Sprinkle each pan with 1/3 cup pecans.
Punch dough down and divide into 3 equal portions. Roll one portion of dough into a 12 x 10" rectangle. Brush with melted butter.
Combine 1 cup Splenda brown sugar blend and cinnamon; sprinkle 1/3 cup mixture over each rectangle. Roll up starting at long edge, pinch edges to seal. Cut log into 9 slices. Arrange slices cut sdie down over caramel sauce. Repeat procedure with remaining dough.
Cover and let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 375F.
Bake for 20 minutes or until golden. Cool on a wire rack 5 minutes. Invert onto serving plate.
Sauce:
Combine butter, milk, corn syrup and Splenda brown sugar blend in a small saucepan. Cook over low heat, stirring constantly until Splenda brown sugar blend dissolves. Bring mixture to a boil over medium high heat; boil 1 minute.