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1
Combine and mix scalded milk with yogurt, 1/2 cup splenda and 1/2 cup sugar.
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2
Set aside to cool.
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3
In large bowl, beat egg whites, and add milk mixture.
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4
Add salt.
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5
Dissolve yeast in 1/4 cup lukewarm water.
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6
Add to mixture and blend in both flours on low speed.
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7
Cover and let rise until it doubles in size.
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8
Roll out dough on floured surface.
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9
Spread with margarine, and cover with Splenda sugar.
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10
Blend and sprinkle with cinnamon.
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11
Add raisins.
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12
Roll up and cut in 3/4 inch slices.
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13
Place on baking sheet or cake pan with sides of cinnamon rolls touching.
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14
Bake 15 to 20 minutes at 350 degrees.
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15
Cool and add icing.
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16
Icing Directions: mix 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tsp water.
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17
Add more water if icing is too thick.
