Goq – it asks for very little sugar actually. And I don’t see why sugar free pudding should be a problem, it is really for the texture more than the taste. I have the recipe saved on my computer so I am pretty sure it was googled from somewhere. I used rice milk (or was it soy?) for the pudding, and I made it without any frosting.
Here is a cut and paste:
**top of page has really yummy looking cinnamon roll**
Cinnabon rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.