You can use sugar or Splenda ~ but I highly recommend using the 2 TB of real sugar when making the yeast dough. The yeast needs the real sugar to "feed on", which will make it rise more. But, for a low sugar version, substitute Splenda or sugar-free products everywhere else.
TIP: I find that yeast in a little jar is much fresher (and makes a better rise) than yeast in individual packets.
APRICOT or PEACH CINNAMON ROLLS
1 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk) ~ not too hot (about the temperature of a baby’s bath ~ I heated for 25 seconds in the microwave)
1 tablespoon instant dry yeast
2 TB white granulated sugar or regular white Splenda (not baking blend)
1 tsp. salt…………………………………………..1 large egg
3 TB butter, room temperature…………………..3 cups all-purpose flour
extra flour, as needed for rolling out dough
3 TB butter, melted………………......................1 TB cinnamon
1/2 cup apricot jam (peach or strawberry jam ~or~ orange marmalade)
1 tsp. nutmeg
1 cup powdered sugar........................................1 TB apricot jam (or whatever you're using)
up to about 2 TB cream (I like HAZELNUT ~ Creme Brulee ~ Butter Pecan flavored liquid coffee creamer best)
or do the same way as the easy sugar-free version below
For EASY sugar-free ICING: The easiest way is 1/4 cup canned sugar-free vanilla frosting, mixed well with 1 TB sugar-free apricot jam and 1-2 tsp. flavored liquid coffee creamer (sugar-free)
Combine warm milk, yeast, sugar/Splenda, salt, butter, and eggs in the bowl of your electric mixer. Gradually add in the flour. Switch to dough hook and turn mixer on low.
When the flour starts to blend into the dough, increase speed to medium. Add more flour as necessary so that dough pulls away from sides of the bowl. (The dough mixture should be tacky and soft, but not stick to your hands.) Add more (if needed) flour until the dough feels right.
Grease or spray (I use buttery non-stick spray) a large mixing bowl and put the dough into the bowl (turning dough over so that all the dough gets greased). Cover with towel and let rise until double in size, about 1 hour. (If your kitchen is cool, good places are on top of dishwasher or dryer while running, or on the counter next to the refrigerator.)
While the dough is rising: (1) Spray a 10" square pan generously with buttery non-stick spray (2) Mash up the apricot jam with a fork ~ mix in nutmeg & cinnamon in a small bowl and set aside.
Punch down the dough and roll into a 12”x 18 rectangle. (I did this on a silpat mat, lightly sprinkled with flour ~ sprinkle the rolling pin too.) Brush the dough with the melted butter. Spread the jam mixture on the dough (more on the closest side to you because it will push up as you roll up the dough).
Roll up tightly lengthwise so you have one long roll. Then cut the dough into 2” slices (you should have 12 slices). Put the slices (cut-side-up) in the prepared pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 350. Bake for about 12-14 minutes, until light golden brown on top.
ICING: Spread the icing over the top of the cinnamon rolls right after you take them out of the oven. Be sure to let some drip down the sides and into the swirly holes on top. (I'll use a pastry brush after spooning the icing on, to be sure I've covered the entire roll)
Stays good for 4 to 5 days ~ reheat in microwave for about 15 seconds for a fresh baked flavor.
Makes 12 big cinnamon rolls