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Old 06-28-2006, 09:14 PM   #1
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Cinnamon Crescent Rolls

...been experimenting again, now that our 100*+ weather has cooled down to mid-80's

Here's the newest prototype, makes 16 rolls...the darker ones are sprinkled with leftover Cinnamon/DiabetiSweet Brown combo

(2 rolls are missing ...thanks to my Non-LC resident taste-tester)


CINNAMON CRESCENT ROLLS

Ingredients
ľ stick Butter, softened
4 oz Cream Cheese, softened
2 cups CQ
˝ cup VW Gluten
˝ tsp Baking Powder
˝ tsp Baking Soda
1/8 tsp pure powdered Stevia

2 egg yolks, slightly beaten
2/3 cup drained Plain Yogurt
1-˝ tsp Vanilla

2 Tablespoons Cinnamon
1/3 cup DiabetiSweet Brown
1 cup chopped nuts (optional)
1/3 cup sf thick Syrup like Maple Grove Cozy Cottage


Blend CQ, Gluten, Stevia, Baking powder and Baking soda ( I use low speed on my hand mixer.) Blend in Cream Cheese and Butter …Beat egg yolks separately with fork.
Add yolks, Vanilla, and Yogurt to flour mixture.
Mix the dough (it will be sticky). Put mixture on well-floured parchment paper.
Knead a few times..(dough should be quite coated and malleable now) Divide into fourths. Roll (or pat) each fourth into a circle like a thick pie crust .(about 8” across)

Mix cinnamon, DiabetiSweet Brown, and nuts in small bowl…. Cover each circle with the mixture and cut into 4 wedges. For “gooey-ness” add a few squirts of sf Syrup before rolling up. Roll wedges and place on a Parchment-lined cookie sheet.
Bake 15 to 18 minutes at 375 degrees.

Shawnee

Last edited by shawneesioux; 06-28-2006 at 09:18 PM..
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Old 06-28-2006, 10:36 PM   #2
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Yum, those look great!! Thanks for the recipe too.
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Old 06-29-2006, 09:46 AM   #3
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Those look awesome, your killin' me here! Don't you know my binders are stuffed! Man, I guess I'd better get cookin'! Seriously, I love your recipes so keep 'em comin' !!
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Old 06-29-2006, 11:59 AM   #4
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YOU ARE SO MEAN TO ME! You KNOW that makes me wanna go make those RIGHT NOW and I'm at WORK!! WAH!!

OK, maybe tomorrow.....

Char
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Old 06-29-2006, 02:15 PM   #5
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Aw...Boo hoo, CHAR ... (running to hide behind the kitchen door)

OK, after these rolls have had a day to sit around (minus the missing ones, LOL)...I find they are a tad on the dry side..which is fine with me, I like 'em that way.
(They take a cuppa Joe Break to a whole new level...)

HOWEVER, if anyone likes a more moist roll, I'd suggest adding a FULL CUP of Yogurt, or increase the Butter amount a bit.

Shawnee
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Old 06-29-2006, 02:24 PM   #6
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Wow, these really look good, Shawnee...it's got me wondering how they would turn out as regular savory crescent rolls....hmmm! Thanks!

Last edited by underHiswing; 06-29-2006 at 02:25 PM..
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Old 06-29-2006, 02:46 PM   #7
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well..Bless your heart, Laurie !..what a fab idea.

LOL, now ya got my gears turning; ditch the Sweeteners, Cinnamom, Brown Sugar, Nuts, Syrup ..maybe add a bit of Lemon juice, grated Cheddar, Italian spices...

Oh, why stop there, add in a little cooked/shredded chicken filling..

(OK, going off into another totally different direction:...make small rounds of dough, 5-6" across, ala making meat pies: Use a bit of cream cheese, cooked meats and veggies on the bottom round... cover with a top round, seal edges together, prick tops...bake..) LOL, I'll be experimenting..

Hope to hear about YOUR Tweaks and ideas

Shawnee

Last edited by shawneesioux; 06-29-2006 at 02:56 PM..
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Old 06-29-2006, 03:00 PM   #8
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...OH BABY!!! ...are you on a...roll (crescent)! ...yum city... Now you're REALLY gonna drive Char nuts...
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Old 06-29-2006, 05:57 PM   #9
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Well, Shawnee, I shocked myself and set off to baking...and here they be...the plain crescent rolls...





The only real "tweak" that I did (other than leaving out the "sweets") was to use sour cream instead of the yogurt...only reason being that I didn't have any yogurt...and I did chill the dough a bit which seemed to help all the way around. Oh, and I used Neufchatel which probably was of no consequence except a bit less fat.

I also used nonstick spray when patting them out...a bit on my hands and a bit on the paper. I baked them for about 14 minutes which seemed fine. Mine have more of a biscuit consistency but are quite good! Naturally, I had to sample (and broke two of the crescents into several pieces)...I had a piece with a bit of crabmeat salad, a piece with a bit of butter, a piece with a bit of strawberry fruit spread, and a piece dipped in a bit of sf maple syrup (trying to get some of your original effect!)...this ended up being my dinner! I packed the rest into the freezer and plan on using them as part of my breakfasts. It will be interesting to see if the consistency changes after I nuke one out of the freezer tomorrow morning.

I didn't feel confident enough to play around too much with tweaks as low carb baking surely is not my expertise...I leave that to you, Char, Tater Head, BettyR, LindaSue, and lots of others here who seem to have quite the knack for it!

I enjoyed making these and really look forward as to how this recipe will take off...

Thanks again, Shawnee!
__________________
[COLOR=red]Laurie[/COLOR]
[COLOR=indigo]He shall cover you with His feathers, And under His wings you shall take refuge; [/COLOR]
[COLOR=indigo]His truth shall be your shield and buckler. ~Psalm 91:4[/COLOR]

PEACE

Last edited by underHiswing; 06-29-2006 at 06:00 PM..
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Old 06-29-2006, 06:11 PM   #10
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YAY, Laurie !

LOL, talk about getting instant feedback
THANKS !

Gal, those look devine
(eat your heart out, Char
....ooooh, she's gonna kill me..

Laurie, I'd say you are well on your way to becoming a Tweaker with your changes, so you GO, Girl!

Love to see actual pics, it really helps to know what the finished product looks like.

Shawnee
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Old 06-29-2006, 06:33 PM   #11
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Quote:
Originally Posted by underHiswing
Well, Shawnee, I shocked myself and set off to baking...and here they be...the plain crescent rolls...





The only real "tweak" that I did (other than leaving out the "sweets") was to use sour cream instead of the yogurt...only reason being that I didn't have any yogurt...and I did chill the dough a bit which seemed to help all the way around. Oh, and I used Neufchatel which probably was of no consequence except a bit less fat.

I also used nonstick spray when patting them out...a bit on my hands and a bit on the paper. I baked them for about 14 minutes which seemed fine. Mine have more of a biscuit consistency but are quite good! Naturally, I had to sample (and broke two of the crescents into several pieces)...I had a piece with a bit of crabmeat salad, a piece with a bit of butter, a piece with a bit of strawberry fruit spread, and a piece dipped in a bit of sf maple syrup (trying to get some of your original effect!)...this ended up being my dinner! I packed the rest into the freezer and plan on using them as part of my breakfasts. It will be interesting to see if the consistency changes after I nuke one out of the freezer tomorrow morning.

I didn't feel confident enough to play around too much with tweaks as low carb baking surely is not my expertise...I leave that to you, Char, Tater Head, BettyR, LindaSue, and lots of others here who seem to have quite the knack for it!

I enjoyed making these and really look forward as to how this recipe will take off...

Thanks again, Shawnee!
Ahhh, these look great too. You gals are amazing!! Love the pics.
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Old 09-21-2006, 10:59 PM   #12
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Giving this one a bump...
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Old 09-22-2006, 09:47 AM   #13
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Any idea on the carb counts for these? They look wonderful!
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Old 09-23-2006, 10:00 AM   #14
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For the original recipe, the carb count is kinda tricky:
note: I counted the yogurt as 4 carbs per cup but after it's drained it's probably more than, I don't know what it should be.

Excluding the syrup (different brands have diff carb counts), optional nuts and Diabetisweet--don't know how to count Diabetisweet, it's 4.2 sugar alcohols per teaspoon (4.3 total carbs) since people treat SAs differently,
It comes to about 47 carbs in total so about 3 each. Sounds good---
But you'd have to adjust for the excluded items. If you count the total SA's, the Diabetisweet adds 67 more carbs and the Maple Grove Farms Cozy Cottage syrup would be 9 total carbs, 8 from SA's (some SF syrups are alot more than that). So now you're around 7-8 carbs each.
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Old 09-23-2006, 10:10 AM   #15
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Thanks Jackie, these may be a bit high for me right now. Will keep receipe for later.
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Old 06-08-2011, 09:17 AM   #16
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These sound incredible!!!!!!!!!! I'm going to try to make these. Do you have any update Shawnee.
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Old 06-08-2011, 07:28 PM   #17
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Wow, I may not be able to stop myself on these!!!!
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Old 06-08-2011, 10:43 PM   #18
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I remember this thread. The pic speaks for itself.
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