Lightened Cinnamon Swirl Loaf
Serving Size / Yield
- 1 1/4 oz. pkg. Instant Yeast
- 1/2 C. Splenda Sugar Blend, granulated
- 1/2 C. Unsalted Butter, softened
- 5 oz. Light Cream
- 2 Eggs, beaten
- 3 1/2 C. All-Purpose Whole Wheat Flour
- 1 1/2 tsp. Salt
- 1/3 C. Unsalted Butter, softened
- 3 Tbs. Cinnamon
- 2 Tbs. Splenda Sugar Blend, granulated
Preheat oven to 375 degrees. Grease 3 small loaf pans with cooking spray. Dissolve yeast in 1/2 cup of warm water and allow it to proof in a warm place. Meanwhile, in a large bowl, cream 1/2 cup of butter and sugar. Add yeast mixture, cream, and eggs, and mix well. In a separate bowl, stir together flour and salt. Slowly stir 2/3 of the flour mixture in 1/3 increments into the wet ingredients. Place dough onto a floured board and knead gently for 5-8 minutes, using as much of the remaining third of the flour mixture as you need to work on the loaf. Place loaf in a greased bowl and cover with plastic wrap; let it rise in a warm place until its size has doubled. Punch the dough down and roll out to about 1/4" thick.
Spread the dough with 1/4 cup of softened butter. In a small bowl, mix together the cinnamon and 2 tablespoons of sugar, and sprinkle it onto the buttered dough. Roll up the dough from the longest side and cut it into 3 equal parts. Tuck and round the edges of each part to form 3 small loaves. Place each loaf into a pan and allow to rise. Bake for about 30 minutes or until golden brown. Allow to cool on wire rack, then store in plastic bags.