Low Sodium Cinnamon Rolls

These are the very best cinnamon rolls I have ever eaten. No commercial cinnamon rolls can compare!
Cinnamon Roll Recipe
Dough:

• 2 c. lukewarm whey (or water)
• 3 tbsp. mild olive oil
• 1 egg, beaten
• 1/3 cup sugar
• 2 ½ tsp. (2 pkgs.) rapid/quick rise yeast
• 5-6 c. flour
• 1/2 cup unsalted butter, softened
• Filling mix

Combine whey, egg, oil, sugar, and yeast in a bowl. Mix in a little flour and let stand a few minutes until bubbles start to form.
Stir in flour until thick batter forms. Then add flour slowly until dough starts to come from sides of bowl.
Turn onto floured surface, round into ball. Cover with bowl. Let stand 10 minutes.
Knead, adding flour if necessary so it isn't sticky. Dough should feel smooth and soft.
Put into well oiled bowl. Turn so it is covered with oil. Cover with towel. Allow to rise for about 30 minutes in a warm, draft-free location. Dough should double in size.
Punch down and divide into 4 sections.
Place each section on a lightly floured or oiled surface. Roll out into a rectangle. Spread softened butter across dough (hands work best for this). Generously spread filling mix on top of butter, leaving a 1-inch strip on one long edge of the dough. Lightly tamp the filling into the butter using the back of a spatula or spoon.
Roll up the dough toward the un-sugared edge. Seal edge gently. Cut the roll into 2-inch thick pieces and place on a greased baking sheet cut side down.
Cover and allow to rise for about an hour.
Preheat oven to 350°F.
Bake at 350°F for 15 - 17 minutes, or just until tops start to brown. Remove immediately.
Transfer to cooling rack. Allow to cool completely before storing.
Filling:

• 2 cups packed light brown sugar
• 3 tablespoons ground cinnamon
• 2 1/2 tablespoons cornstarch

Sources of sodium in this recipe: whey, egg.
Thanks to these recipes for inspiration:
Salt-Free Bread, Lauren’s Cinnabon Cinnamon Rolls.