2 tablespoons sugar, divided
1/4 cup warm water
1/3 cup fat free sour cream
1/4 cup milk
3 tablespoons All Whites (1 egg)
1 teaspoon vanilla
1-1/2 cups All Purpose Flour
1-1/2 cups Whole Wheat Flour
4 tablespoons light butter, cut into small pieces
1/2 teaspoon salt
1 tablespoons light butter, melted
1/2 cup Splenda brown sugar blend
1/2 cup coconut
1/2 cup almonds
1 teaspoon cinnamon
In a 2-cup measuring cup dissolve yeast and 1 tablespoon sugar in warm water. Let stand ten minutes until foamy.
In a separate bowl stir together the sour cream, milk. egg, and vanilla. Add to the yeast mixture.
Using a food processor process flour, cut up butter, salt, and remaining sugar for 10 seconds. With machine running, add yeast mixture through feed tube slowly. After dough cleans inside of work bowl continue processing 40 more seconds.
Shape dough into ball and place it in a lightly floured Ziploc bag. Squeeze out air and close. Let rise in a warm place until it doubles in size, about an hour.
Roll dough on lightly floured surface into large rectangle. Brush with 1 tablespoon melted butter.
In food processor combine brown sugar, almonds, coconut, and cinnamon until coarsely chopped. Spread over dough. Roll dough up jelly-roll fashion, from long side.
Use a sharp knife to cut rolled dough into 3/4 inch slices. Place slices in 9x13 pan sprayed with cooking spray. Let rise until doubled in size, at least 30 minutes.
Preheat oven to 375. Bake 20-25 minutes.