1/2 cup warm water
2 tablespoons milk*
2 large egg whites (70 g)
1/2 teaspoon vanilla extract
1/4 teaspoon active dry yeast
1 tablespoon stevia baking blend (12 g)
2 cups bread flour (248 g)
1/4 teaspoon salt
1 tablespoon light buttery spread** (14 g)
2 tablespoons granulated stevia
2 tablespoons ground cinnamon
Pinch salt

For the dough, mix the warm water, milk, egg whites, and vanilla in a small, nonmetal bowl . Add the yeast to the liquid mixture and allow it to dissolve undisturbed for 5-10 minutes. When dissolved, add the flour, salt, and yeast mixture to the bowl of an electric mixer. Mix on low to medium speed until completely combined. Transfer the dough to a lightly greased, nonmetal bowl. Cover the bowl with a towel and allow to sit undisturbed for 1-2 hours, until roughly doubled.
Preheat oven to 350°F. In a separate bowl, mix the melted buttery spread, stevia, cinnamon and salt for the filling. When the dough has risen, roll it on a flat surface into a roughly 11″ x 17″ rectangle. It may help to lightly coat the work surface and top of dough with spray cooking oil or flour to prevent it from sticking. When rolled out, spread the filling mixture evenly onto the top of the dough. Roll the dough, beginning with the long edge, then cut the roll into eight. Place the rolls, slightly touching, in a lightly oiled 8″ round cake pan. Bake for 20-25 minutes, until the rolls have risen and their tops are slightly browned.

Nutrition Facts (per cinnamon roll, makes 8):
130 Calories
Fat: 1 g
Carbs: 24 g
Protein: 5 g

* You can use any type of milk. I acidophilus when I made them.
** I used Country Crock brand.