LC Cinnamon rolls

By scottsdalejulie

Ingredients

• Recipe By :
• Probably more ingredients than you have but WOW these are good
• Exported from MasterCook *
• Cinnamon Rolls
• 4 Serving Size : 4 Preparation Time :0:00
• Categories :
• Amount Measure Ingredient -- Preparation Method
• 1/2 1/2 1/2 cup almond meal
• 2 2 8000 tsp vital wheat gluten or WPI 8000 (which is what I use but it might work without it)
• 1/4 1/4 2 cup oat fiber or 2 tbl more almond flour
• 1 1 1 scoop unflavored protein powder
• 1 1 1 tsp baking powder
• 1/2 1/2 1/2 tsp xanthum gum (optional)
• 2 2 2 tbl splenda
• 2 2 2 tbl diabetisweet brown sugar or ideal brown -- mix all dry ingredients in bowl
• 2 2 2 eggs -- stir in all wet ingredients
• 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
• 2 2 2 tbl melted butter
• 1 1 1 tsp cinnamon
• 2 2 2 tbl diabetisweet brown sugar or ideal brown
• 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

Preparation

Step 1

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