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scottsdalejulie

Cinnamon Rolls

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Ingredients

  • My recipe which is a take off of her:
  • 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!
  • 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.

Details

Preparation

Step 1

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