Cinnamon Rolls
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Ingredients
- My recipe which is a take off of her:
- Cinnamon Rolls
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- 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
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