• Lightly oil a bowl to use for the dough to rise in. Set this aside. In a small bowl, dissolve the yeast into the warm tap water. Allow this to sit for about five to seven minutes while you continue to work. It will thicken while you work.
  
• In a mixing bowl, mix together the hot milk, sugar, butter, salt, egg and 2 cups of flour. Add the yeast mixture and then slowly add the remaining flour a half cup at a time, stirring between additions. When this is ready to knead, knead this for 5-7 minutes and then place this into the lightly oiled bowl. Coat the dough with additional oil (you do not need to use a lot), cover the bowl with a towel and allow to rise until double in size. This should not take longer than an hour to happen.
  

Roll out the dough and make the filling

• In a small bowl, combine together the butter, sugar alternative, and the cinnamon. Set this aside.
  
• Punch down your dough and then roll it out onto a large floured surface.I like to do this on parchment paper to make for an easier roll-up and clean up. Roll this out to about ½" thick or to the thickness that you prefer for your rolls.
  
• Now spread the cinnamon butter mixture from the bowl that you had just set aside onto the rolled out dough. We will now roll up the dough that we just placed the cinnamon butter on top of. Roll the dough up, pinching the sides of the dough as you roll it up.
  
• Prep the pan that you will use to bake these in for nonstick. Slice the rolled up dough into 12-15 slices. Take each slice and place it cut sized down into your prepped pan. Allow this to rise again until doubled in size.
  
• Preheat your oven to 350. Bake the rolls for 25-30 minutes or until browned.
  
• Remove from oven, allow to cool and coat with glaze.