Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

Here it is...it's so nice that Ann shares. Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 Package active dry yeast 1 Cup milk 1/3 Cup "" butter 1/3 Cup sugar 1/2 Teaspoon salt "3 eggs Filling: 3/4 Cup packed brown"sugar 1/4 Cup all-purpose " flour 1 Tablespoon ground cinnamon 1/2 Cup" butter 1/2 Cup light raisins (optional) 1 Tablespoon half-and-half 1 recipe Powdered Sugar Glaze Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough halfand- half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, dont chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent overbrowning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Nancy

This should do it: Quick Cinnamon Buns with Buttermilk Icing from the cookbook, Here in America's Test Kitchen Makes 8 buns. Melted butter is used in both the filling and the dough and to grease the pan; melt the total amount (8 tablespoons) at once and measure it out as you need it. 1 tbsp unsalted butter, melted, for pan cinnamon-sugar filling 3/4 cup (5 1/4 oz) packed dark brown sugar 1/4 cup (1 3/4 oz) granulated sugar 2 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp salt 1 tbsp unsalted butter, melted biscuit dough 2 1/2 cups (12 1/2 oz) unbleached all-purpose flour, plus additional flour for work surface 2 tbsp granulated sugar 1 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 6 tbsp unsalted butter, melted icing 2 tbsp cream cheese, softened 2 tbsp buttermilk 1 cup (4 oz) confectioners' sugar 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tbsp melted butter into 9-inch nonstick cake pan; brush to coat pan. Spray wire cooling rack with nonstick cooking spray; set aside. 2. TO MAKE CINNAMON-SUGAR FILLING: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside. 3. TO MAKE BISCUIT DOUGH: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. 4. Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan. Brush with 2 tablespoons remaining melted butter. 5. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan. Wearing oven mitt, place large plate over pan and invert buns onto plate. Place greased cooling rack over plate and invert buns onto rack. Cool about 5 minutes before icing. 6. TO MAKE ICING AND FINISH BUNS: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately. The buns are best eaten warm, but they hold up reasonably well for up to 2 hours. Here is a link that might be useful: Joyful Baker Blog

Here is a receipe. Ive never tried it though, i use the one, that is on the pumpkin can, and use the same amount of splenda as it calls for on sugar. Even though a person is diabetic, they can still have some sugar. It use to be you couldnt have it at all, but doctors have changed their thinking on that. Cake: 3 large eggs 1 cup Equal® Spoonful* 1 cup canned pumpkin 1 teaspoon lemon juice 1 cup self-rising flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Filling: 4 ounces reduced-fat cream cheese , softened 1 1/2 to 2 cups light whipped topping, thawed, if frozen 2 tablespoons Equal® Spoonful** (or to taste) For Cake: Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool. For Filling: Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels. Makes 8 servings. * May substitute 24 packets Equal sweetener ** May substitute 3 packets Equal sweetener Nutrition Information Per Serving: calories 159, protein 6 g, carbohydrate 19 g, fat 6 g, cholesterol 87 mg, sodium 341 mg. Food Exchanges: 1 1/2 starch, 1 fat.