Cinnamon Rolls

Cinnamon Rolls
Cinnamon Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cinnamon Rolls

  • --------------------------------------------------------------------------------

  • to

    have fallen in love with Beebs Cheese Danish's and realized this morning I was out of cream cheese and wanted to make something for DH and I for breakfast.

  • So as the saying goes Necessity is the Mother of inventions. I made the batter and looked in a high carb cook book for the cinnamon part for cinnamon rolls. Omigosh as my daughter says. WOW!

  • My recipe which is a take off of her:

  • Dry ingredients

  • 1/2 1/2

    1/2 cup almond flour (I hate flax)

  • 2 2

    2 tsp vital wheat gluten

  • 1/4 1/4

    1/4 cup oat fiber

  • 1 1

    1 scoop unflavored protein powder

  • 1 1

    1 tsp baking powder

  • 1/2 1/2

    1/2 tsp xanthum gum

  • 2 2

    2 tbl splenda

  • 2 2

    2 tbl diabetisweet brown sugar

  • to

    to mix the ingredients

  • Wet Ingredients

  • 2 2

    2 eggs

  • 3 3

    3 tbl oil (I used canola cause its what I had)

  • 1/2 1/2

    1/2 cup shredded mozzarella cheese

  • 2 2

    2 tbl toriani vanilla syrup

  • 1/2 1/2

    1/2 tsp vanilla

  • 5

    dry and wet ingredients and let sit for 5 minutes

  • cinnamon filling

  • 2 2

    2 tbl melted butter

  • 1 1

    1 tsp cinnamon

  • 2 2 to

    tbl diabetisweet brown sugar or enough to make the mix kinda thick

  • 4

    usually only make 4 rolls from this mix as I do not have any special pans

  • 6

    a cookie sheet I line it with non-stick Reynolds wrap. You could probably do this in a 6 regular muffin pan.

  • to 1/2

    the batter is close to 1/2 cup per roll approx.

  • I sprinkled almonds on top but you could use pecans or leave them off totally

  • 10 to 12 350

    12 minutes @ 350 degree oven till golden brown

  • 2 2 2 3 1 to

    traditional cinnamon rolls. 2 tbl softened butter and 2 tbl powdered erythritol 2 or 3 drops liquid splenda and 1 tsp warm water. Stir till smooth. If you want it to be more glaze like add a bit more water. Serve warm

  • to

    good. I do not use any milk or cream because of the added oil to keep them more moist.

Directions

none

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