1
Bloom the yeast with the sugar in 1/2 cup warm water, waiting for froth and bubbles.
2
Mix in the splenda, shortening, and eggs.
3
1 cup at a time, mix in the flour until the dough comes together, is soft, and is not sticky.
4
Knead until smooth. Let rise in a warm, covered, and greased bowl until doubled in size, about 2 hours.
5
In a smaller bowl, mix together the brown sugar and cinnamon.
6
Punch down the dough and knead again.
7
On a lightly floured surface, roll out the dough into a 17x24inch rectangle.
8
Pour the melted butter onto the dough.
9
Cover the buttered dough with the brown sugar mixture.
10
Starting at the 24 inch side, roll the dough up.
11
Slice the roll into 2 inch segments and place them in a glass pan. The pan should be deep and the rolls uncrowded.
12
Cover in a warm place and let rise for another 2 hours.
13
Preheat oven to 350F.
14
Bake the rolls for 15-18 minutes, no longer.
15
Spread your favorite icing over the rolls.