Servings: 8 rolls

Spray olive oil Spray olive oil
1 Tbs Splenda 1 Tbs Splenda
1 Tbs Splenda Brown Sugar 1 Tbs Splenda Brown Sugar
1 tsp cinnamon 1 tsp cinnamon
1 can Pillsbury Crescent Round Crescent Rolls 1 can Pillsbury Crescent Round Crescent Rolls
2 Tbs butter 2 Tbs butter
3 Tbs Pillsbury Sugar Free Vanilla Frosting (from a can) 3 Tbs Pillsbury Sugar Free Vanilla Frosting (from a can)

set oven to 375*.
put 2 oven racks at lower center position and higher center position.
mix Splenda, Brown Sugar Splenda, and cinnamon in a small mixing bowl.
open Pillsbury Round Crescent rolls and separate them into 8 pieces without unrolling.
coat each roll in the Splenda cinnamon mixture, then place in pie pan. 1 roll in center and 7 around the outer edge.
place addition Splenda mixture on top of each roll with a spoon.
melt butter.
drizzle all of the melted butter across all 8 rolls.
place pan of rolls in oven on lower center rack and bake 12 minutes.
after 12 minutes move pan to higher center rack and bake 3 minutes.
remove pan from oven and cover loosely with foil. return to higher center rack and bake 3 minutes.
melt Pillsbury Sugar Free Vanilla Frosting.
remove pan from oven and leave rolls in pan. drizzle melted frosting over rolls while,they are still hot.
serve while warm.

moving rolls from lower rack to higher rack and then covering with foil ensures the rolls get baked all the way through. otherwise the butter can make them gooey inside.  moving rolls from lower rack to higher rack and then covering with foil ensures the rolls get baked all the way through. otherwise the butter can make them gooey inside.