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Old 03-07-2011, 06:54 PM   #61
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Oh they are WAAAAY better than good!

DH loves the cinnamon rolls - and loves the Cherry Danish even more!
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Old 03-07-2011, 07:05 PM   #62
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Old 03-07-2011, 11:23 PM   #63
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I am going to have to make these...I made Char's danish and I must make the cinnamon rolls. Dh will just love me more, thats all!! Thank You!!!
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Old 03-08-2011, 12:37 AM   #64
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Ok, I just took them out of the oven. The house smells heavenly!!! I made 4 and they are huge!! The filling leaked out of them...but not too bad! I will frost them and take a picture when they are completely done. Did I say they smell soooooooooooo good??!!
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Old 03-08-2011, 07:09 AM   #65
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I love the frosting.

I just use about 2 tbl softened butter 2 tbl powdered erythritol and some splenda. Stir it up and if it isn't the consistency of frosting I add about a tsp warm water. I put a sandwich baggie in a cup and put this frosting in the cup pushing it down into a corner. I then twist the baggie and snip the tiniest corner off and you can then squeeze out the frosting into rows. It tastes just like the frosting that you usually go on the real cinnamon rolls.

I have put ideal into my magic bullet and pulsed it into powdered sugar just don't buy the ideal confectionery sugar as that stuff has way to much junk in it that isn't needed and way to high in carbs. It works well but with ideal you don't have to add the extra splenda as it already has it in it. I still don't think it tastes quite as good as the erythritol does in my opinion though.
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Old 03-08-2011, 09:22 AM   #66
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MARY!!!! Where are those PICTURES?!
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Old 03-08-2011, 02:50 PM   #67
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Ask and you shall receive! These turned out really well. I did tweak a bit though, I used a 1/4 c of Torani's Almond Roca to the recipe, still added vanilla too. That is the only change I made. I had a tough time with the icing though. I thought I would powder some splenda and I added it to the butter, but it made a weird, kind of gloppy mess..I had to reheat and add some cream. Next time I will forgo the extra carbs from the splenda and use a RECIPE..I think that might help!! I had a little fun with the camera, I wanted to show the texture of the rolls. Thanks for a great recipe!! Don't know why this shows one picture 2x, can't figure it out. sorry!!

cinnamon bun 1.jpg

cinnamon bun 2.jpg
Attached Images
File Type: jpg cinnamon bun 3.jpg (4.0 KB, 39 views)
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Last edited by fourstubbs; 03-08-2011 at 02:59 PM..
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Old 03-08-2011, 03:11 PM   #68
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Oh, they're really pretty, Mary! Good job!
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Old 03-09-2011, 11:32 AM   #69
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These are by far the BEST cinnamon rolls I have made to date! I make them as muffins, too with the cinnamon swirled in the batter and they turn out just as well!

Thanks for this AMAZING RECIPE!
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Old 03-09-2011, 12:55 PM   #70
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Old 03-09-2011, 01:06 PM   #71
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Originally Posted by beeb View Post
These are by far the BEST cinnamon rolls I have made to date! I make them as muffins, too with the cinnamon swirled in the batter and they turn out just as well!

Thanks for this AMAZING RECIPE!
Wouldn't have happened without your input
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Old 03-12-2011, 12:12 PM   #72
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I made these this morning for breakfast. Used a cream cheese frosting and really turned out good. Will freeze the rest and definitely will be making these again. Thanks SkeeterN!
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Old 03-12-2011, 12:24 PM   #73
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I'm going to a hf store in a bit and will be picking up some oat fiber. I intend to make these today
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Old 03-12-2011, 12:29 PM   #74
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wow !!!!!!!!!!
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Old 03-12-2011, 02:04 PM   #75
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i may try these again with no brown diabetisweet. my tummy doesn't like that stuff.

speck...i have never seen oat fiber in a store....only online. have you bought it at the store before?
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Old 03-12-2011, 03:20 PM   #76
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i may try these again with no brown diabetisweet. my tummy doesn't like that stuff.

speck...i have never seen oat fiber in a store....only online. have you bought it at the store before?
I struck out. The place I go has tons of flours and such. I found oat bran and oat flour, but no oat fiber. I'm going to try this recipe using something else, though, and make it muffin style like Beeb suggested. I'll post my tweaks if it works.
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Old 03-12-2011, 04:15 PM   #77
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Because this recipe was the basis for my Danish, and because I've been asked - I'm gonna link to that recipe as well (and I've linked to THIS one in THAT thread so now we're going around in circles! ), hope no one here minds!

http://www.lowcarbfriends.com/bbs/lo...ry-danish.html
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Old 03-12-2011, 04:27 PM   #78
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It's funny... at what point does a recipe become so different from the original that it is it's own thing?
I don't know. But I do know that I made the cinnamon roll recipe with the ingredients I had on hand, but used a muffin tin per Beeb's suggestion, and just swirled the "filling" into the muffin/roll "dough". I got six normal-sized muffins. I also topped them with sliced almonds. These were fantastic and tasted just like coffee cake, and I am not exaggerating even a little bit.
I've copied and pasted the original recipe list and bolded where I made a change based on what I had on hand. Also, I had to bake mine for 15 minutes.

Dry ingredients
1/2 cup almond flour
2 tsp vital wheat gluten
1/4 cup wheat bran
1 scoop unflavored protein powder
1/2 tsp baking powder (I misread the 1/2 tsp from below )
(1/2 tsp xanthum gum I skipped this -- meant to use guar or glucomannon but totally forgot)
2 tbl splenda
2 tbl erythritol
Stir to mix the ingredients

Wet Ingredients
2 eggs
3 tbl oil (I used grapeseed)
1/2 cup shredded mozzarella cheese
2 tbl toriani hazelnut syrup
1/2 tsp vanilla

Mix dry and wet ingredients and let sit for 5 minutes

cinnamon filling

2 tbl melted butter
1 tsp cinnamon
2 tbl splenda granular and a 1/2 tsp blackstrap molasses
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Old 03-12-2011, 04:27 PM   #79
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Originally Posted by Charski View Post
Because this recipe was the basis for my Danish, and because I've been asked - I'm gonna link to that recipe as well (and I've linked to THIS one in THAT thread so now we're going around in circles! ), hope no one here minds!

http://www.lowcarbfriends.com/bbs/lo...ry-danish.html
Not at all because Beebs cheese danish was the basis for this one.
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Old 03-12-2011, 04:29 PM   #80
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LOL! It's so cool how we morph one recipe into the next, isn't it?

I LOVE the sharing on this board!
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Old 03-12-2011, 05:33 PM   #81
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Not at all because Beebs cheese danish was the basis for this one.

I don't think there's a link to Beebs cheese danish here though-- can someone do the honor?

Thanks!
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Old 03-12-2011, 05:47 PM   #82
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My recipe is from this recipe. However this recipe uses flax.
http://www.lowcarbfriends.com/bbs/lo...ish-w-pic.html

See this one doesn't call for VWG in this recipe but I find that the vital wheat gluten really adds for the bready feeling when you eat it. Try it without it and see. BTW VTG Is very inexpensive and easily found in most grocery stores.
It was on page 1.
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Old 06-07-2011, 09:37 PM   #83
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Made the cinnamon rolls today! They were fantastic!!
I did have to make some substitutions because I didn't have everything on hand, but they still turned out awesome! The only thing I really did different is that I added 1.5 tbsp of softened cream cheese to the frosting, as well as a couple of drops of almond essence and slathered them on the rolls after they cooled down a bit. So yummy!

They reminded me a little of the bear claw pastries and got me thinking that it could easily be tweaked into a bear claw by simply altering the filling to a nut filling and swirling that into the dough. Then ice them when they are cooled.

I'll experiment and report back

The whole family loved these!
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Old 06-08-2011, 10:08 AM   #84
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Yum, this sounds so good!
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Old 06-12-2011, 02:58 AM   #85
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I just bought more vital wheat gluten today...must make more...
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Old 06-12-2011, 06:20 AM   #86
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I just bought more vital wheat gluten today...must make more...
For future reference: Been using Vital Wheat Gluten 8000 because it works the same with less carbs.
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Old 06-13-2011, 01:58 AM   #87
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For future reference: Been using Vital Wheat Gluten 8000 because it works the same with less carbs.
Hey thanks for that heads up!
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Old 07-21-2011, 04:29 PM   #88
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I am sorry if this has already been asked, but I want to make these for my husband, and I don't have any oat fiber. What could I sub for the oat fiber? Thanks!
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Old 07-21-2011, 04:40 PM   #89
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I just orderd Oat fiber from netrition. I am on a mission!
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Old 07-21-2011, 04:56 PM   #90
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I am sorry if this has already been asked, but I want to make these for my husband, and I don't have any oat fiber. What could I sub for the oat fiber? Thanks!
Carey
I made these the first time with oat bran, and while the carb count is higher, it kinda works.

Get some oat fiber from netrition though-- worth the wait/investment, and you can use it lots of stuff (I"ll go 1/2 almond meal and 1/2 oat fiber in a bunch of recipes, works great). It's almost like flour in texture, so it makes LC baked goods finer in texture than just almond meal.
But there's little/no gluten, so it's not a direct sub for flour.

I still love these-- can't believe they have CHEESE in them, and I seem to be the only person who thinks that's a little odd? But it works!
So hey! live and learn
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