|Dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Whole milk||1⁄2 Cup (8 tbs)|
|Margarine||2 Teaspoon, softened|
|Granulated sugar replacement/3 teaspoon granulated fructose||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Margarine||1 Teaspoon, melted|
|Granulated sugar replacement||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Sugar free maple flavored syrup||1⁄2 Cup (8 tbs)|
|Ground pecans||1⁄3 Cup (5.33 tbs)|
Dissolve the yeast in the warm water.
Allow to rest for 2 minutes.
Pour into a large mixing bowl.
Add milk, softened margarine, the 54 c. of sugar replacement or the 3 T. of fructose, egg, salt, and 1 1/2 c. (375 mL) of the flour, Beat on low to blend, then on high for 2 minutes.
Stir in remaining 1 c. (250 mL) of flour.
Transfer to a lightly floured surface; knead until smooth and elastic.
Place in a greased bowl, turn dough over, and cover with plastic wrap and then a towel.
Allow to rise until double in size.
Punch dough down and roll into a 12 x 9 in. (30 x 23 cm) rectangle.
Spread dough with melted margarine, mix the 1/3 c. (90 mL) of sugar replacement with desired amount of cinnamon, and sprinkle mixture on top of dough.