What is the reaction of yeast when using Splenda?
I make LOTS of cinnamon rolls for others and a customer of mine is diabetic and wanted to know if it was possible to make them with Splenda. I did go ahead and purchase the brown sugar kind for the filling, but the one that worries me is the regular in the dough. I use 1/2 cup of sugar in the dough that would have to be substituted to Splenda. I'm sure as large of a base as we have here someone has experience with the matter.What do you all think?