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1
Dissolve 1 teaspoon sugar and yeast into luke warm water.
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2
Let stand (10 minutes minimum).
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3
Warm 1/2 cup milk to 195F.
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4
Mix in 1/4 cup Splenda.
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5
Mix in 1/4 cup butter and salt; stir all until butter is melted.
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6
Let cool until lukewarm.
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7
Combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour in a large bowl; stir well.
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8
Introduce the remaining flour, 1/2 cup at a time, blend well after each addition.
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9
When the dough is fully formed empty the bowl on to a lightly floured surface and knead until smooth and elastic for about 8 minutes.
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10
Clean and lightly oil the large bowl, place the dough in the bowl and turn it until it is coated with oil.
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11
Cover with a damp cloth and let rise in a warm place until doubled in volume.
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12
(this takes about 1 hour).
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13
While dough is rising, melt 1 1/2 cup butter in a small saucepan over medium heat.
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14
Stir in 1 1/2 cup Splenda, and two table spoons blackstrap molasses whisking until smooth.
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15
Pour mixture 1/2 of into a greased 13x9 inch baking pan, cover the bottom of the pan with a 1/2 cup of pecans and set aside.
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16
Turn dough out the risen onto a lightly floured surface, roll into an 18x14 inch rectangle.
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17
Brush the rectangle (leaving 1/2 inch border uncovered) with the remaining blackstrap/butter mixture and sprinkle with 2 tablespoons of cinnamon,.
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18
Starting at longest side, tightly roll the dough and pinch the seam to seal it.
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19
Brush the roll with 2 tablespoons butter and divide into rolls by slicing with a serrated knife (14 to 16 pieces).
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20
Arrange in prepared pan.
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21
Cover with wrap and let rise for 1 hour or until doubled in volume.
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22
preheat oven to 375 degrees F (190 degrees C).
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23
Bake in 25 to 30 minutes, until browned.
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24
Let the rolls rest in pan the for 3 to 5 minutes, and serve (Use the drippings in the pan as a topping).
