Regarding flours – try getting some White Whole Wheat Flour. It’s whole wheat and still has all the benefits of a whole grain, but it’s a different type of grain than regular Whole Wheat and has a lighter color, texture and flavor. If it still makes your rolls too tough, try doing half whole wheat and half all purpose. You can experiment with different ratios until you get the perfect combination of texture, taste and nutrition that you like. Be aware that if you sub whole wheat for regular flour, you may need to add more liquid, as whole wheat sucks up moisture more than regular wheat.

Good luck!

Anyhow, like I said, I’m saving this to EverNote for printing and trying later.

That being said–

I personally refuse to use artificial sweeteners because of the way they trick your brain into thinking you’re not full, AND because artificial sweeteners don’t work as well, chemically, as regular sugar does. And I can tell, taste-wise when fake sugars are being used, especially in sweet stuff.

But regular flour causes just as much trouble with diabetics as refined sugar does. Wheat flour, thusly, is a better choice. And I have made yeasty cinnamon rolls with wheat flour before. And they’ve turned out okay. So I am thinking I may try this recipe the normal way once, and see what I can do to rearrange the proportions to suit the use of wheat flour.

I may go whole-hog and try and make these gluten-free, just for the heck of it. I’m not celiac, but I know people who are, and lately, I’m something of an armchair chemist in the kitchen–wanting to understand how chemical reactions in food work the way they do.

But there’s no way I’d go vegan with these–I love cheese too much!