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Old 01-22-2011, 07:08 AM   #1
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Cinnamon Rolls

I 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!



My recipe which is a take off of her:
Dry ingredients
1/2 cup almond flour (I hate flax)
2 tsp vital wheat gluten
1/4 cup oat fiber
1 scoop unflavored protein powder
1 tsp baking powder
1/2 tsp xanthum gum
2 tbl splenda
2 tbl diabetisweet brown sugar
Stir to mix the ingredients

Wet Ingredients
2 eggs
3 tbl oil (I used canola cause its what I had)
1/2 cup shredded mozzarella cheese
2 tbl toriani vanilla 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 diabetisweet brown sugar or enough to make the mix kinda thick

I usually only make 4 rolls from this mix as I do not have any special pans

On a cookie sheet I line it with non-stick Reynolds wrap. You could probably do this in a 6 regular muffin pan.

I think the batter is close to 1/2 cup per roll approx.

Put half the batter you would put for one roll in 4 equal mounds (like a drop biscuit or in the muffin tin. Top each with enough of the cinnamon/sf brown sugar mix about a couple tsp I guess (I never measure) spread to the edges. Top each with the remaining batter covering the cinnamon mix being careful not the let the cinnamon mix get on the top batter.

I sprinkled almonds on top but you could use pecans or leave them off totally

Bake for 10 to 12 minutes @ 350 degree oven till golden brown

For a sweet topping like on 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

Very good. I do not use any milk or cream because of the added oil to keep them more moist.
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Last edited by SkeeterN; 01-22-2011 at 07:14 AM.. Reason: This is a take off of Ouizoid's and Beebs recipes
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Old 01-22-2011, 08:53 AM   #2
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My husband says I need to write a cook book. I cannot take credit for the ideas I get here. What a lovely place to find such fun things to make
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Old 01-22-2011, 08:56 AM   #3
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I'ma gonna try this for brekkie tomorrow. I love cinnamon rolls.
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Old 01-22-2011, 10:01 AM   #4
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This recipe "called to me" this morning!

I made them exactly as posted except...
2 tsp Chia Seed Gel instead of xanthum
Coconut Oil instead of canola
"Sugar Twin" Brown Sugar as I did not have any more Diabetisweet
1 tsp Almond Extract instead of water in glaze topping (I highly recommend!)

I also used a muffin top pan sprayed with olive oil and got 6 huge muffins. (So huge that my buttery filling wanted to bubble out of the cups and made a little mess in the oven.) They were almost TOO pretty to eat, but I forced myself and enjoyed every bite. Thanks for posting this!!
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Old 01-22-2011, 10:23 AM   #5
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Thread Highjack

Skeeter- I just LOVE the hair cut on the little one in your avatar!
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Old 01-22-2011, 10:29 AM   #6
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Skeeter- I just LOVE the hair cut on the little one in your avatar!
He just came down one of those plastic slides that cause static. His hair was standing on end. Had to snap a picture of it. You can see the slide in the background
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Old 01-22-2011, 10:59 AM   #7
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Oh my...My Saturday is made..
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Old 01-22-2011, 01:32 PM   #8
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I think I'll leave out the x. gum..Do you think they will turn out?
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Old 01-22-2011, 01:37 PM   #9
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These sound greatttttttt!!!!!!!!!!!!
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Old 01-22-2011, 02:32 PM   #10
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I think I'll leave out the x. gum..Do you think they will turn out?
I would say they will be good. I just added it because people said it helped with the texture.
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Old 01-23-2011, 03:15 PM   #11
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Cinnamon Rolls



Made them last night for this mornings breakfast.
My gosh DH and I did a happy dance. He said
"don't tell me wha'ts in them just make them again and
again" I would leave it just as you wrote it. They are
truly cake like. He loved the topping. I used toasted pecans
for top. Thank you.
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Old 01-23-2011, 04:51 PM   #12
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Made them last night for this mornings breakfast.
My gosh DH and I did a happy dance. He said
"don't tell me wha'ts in them just make them again and
again" I would leave it just as you wrote it. They are
truly cake like. He loved the topping. I used toasted pecans
for top. Thank you.
I am so glad you liked them too. My husband didn't think he would like these as well as the cheese danish ones but he said he was totally blown away how wonderful they are.
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Old 01-23-2011, 07:46 PM   #13
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these sound wonderful! Does anyone know the carb count? thanks
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Old 01-26-2011, 06:45 AM   #14
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I forgot to mention this would work just fine if you used flaxmeal in place of the almond flour and would be less carbs.
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Old 01-26-2011, 07:31 AM   #15
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Skeeter, I loved your almond meal version. Delish!
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Old 01-26-2011, 09:28 AM   #16
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These look so amazing I must try them, but I don't have any vital wheat gluten. Can it be made without it, or is there a substitute?

Thanks!
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Old 01-26-2011, 10:15 AM   #17
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These look so amazing I must try them, but I don't have any vital wheat gluten. Can it be made without it, or is there a substitute?

Thanks!
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.
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Old 01-26-2011, 10:31 AM   #18
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My DH loves these cinnamon rolls. I'm so happy that we found something low carb that satifies his sweet tooth!
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Old 01-26-2011, 10:59 AM   #19
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Thank you Skeeter. I am living in Ireland now and have not found VWG here. Perhaps I'll use flax meal in place of the VWG, or just make it without.
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Old 01-26-2011, 11:18 AM   #20
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Thank you Skeeter. I am living in Ireland now and have not found VWG here. Perhaps I'll use flax meal in place of the VWG, or just make it without.
No just leave it out. Flax won't replace the VWG
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Old 01-26-2011, 11:38 AM   #21
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My DH loves these cinnamon rolls. I'm so happy that we found something low carb that satifies his sweet tooth!
Oh Fun!
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Old 01-26-2011, 11:40 AM   #22
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Oh, okay Skeeter, I will just make it without the VWG. Thanks again!
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Old 01-26-2011, 11:45 AM   #23
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Oh, okay Skeeter, I will just make it without the VWG. Thanks again!
Let me know how it turns out ok.
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Old 01-26-2011, 02:07 PM   #24
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could replace the VWG with oat fiber?
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Old 01-26-2011, 05:15 PM   #25
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could replace the VWG with oat fiber?
It has oat fiber in it already
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Old 01-27-2011, 04:27 AM   #26
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lol...yeah, i saw that after i posted...sorry.
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Old 01-27-2011, 10:31 AM   #27
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Double post, see next post!

Last edited by Beeb; 01-27-2011 at 10:34 AM..
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Old 01-27-2011, 10:32 AM   #28
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Nutrition Facts As Written Using Almond Flour and VWG and Making 4 Rolls)

Almond topping not included in this Net Count

Serving Size 1 Serving

Amount Per Serving
Calories from Fat 169
Calories 296

% Daily Values*
Total Fat 18.78g 29%
Saturated Fat 6.677g 33%
Polyunsaturated Fat 0.545g
Monounsaturated Fat 2.448g
Cholesterol 140mg 47%
Sodium 132mg 6%
Potassium 4mg
[B]Total Carbohydrate 7.07g 2%
Dietary Fiber 4.5g 18%
Sugars 0.63g
Protein 15.54g

Net Carbs: 2.57g

Nutrition Facts Using Golden Flax Meal and No VTW and Making 4 Rolls

Almond topping not included in this Net Count

Serving Size 1 Serving

Amount Per Serving
Calories from Fat 241
Calories 296

% Daily Values*
Total Fat 26.74g 41%
Saturated Fat 7.297g 36%
Polyunsaturated Fat 11.531g
Monounsaturated Fat 4.945g
Cholesterol 140mg 47%
Sodium 132mg 6%
Potassium 2mg
Total Carbohydrate 7.82g 3%
Dietary Fiber 7g 28%
Sugars 0.13g
Protein 14.2g

Net Carbs: 0.82g
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Last edited by Beeb; 01-27-2011 at 10:33 AM..
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Old 01-27-2011, 11:41 AM   #29
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Quote:
Originally Posted by beeb View Post
Nutrition Facts As Written Using Almond Flour and VWG and Making 4 Rolls)

Almond topping not included in this Net Count

Serving Size 1 Serving

Amount Per Serving
Calories from Fat 169
Calories 296

% Daily Values*
Total Fat 18.78g 29%
Saturated Fat 6.677g 33%
Polyunsaturated Fat 0.545g
Monounsaturated Fat 2.448g
Cholesterol 140mg 47%
Sodium 132mg 6%
Potassium 4mg
[B]Total Carbohydrate 7.07g 2%
Dietary Fiber 4.5g 18%
Sugars 0.63g
Protein 15.54g

Net Carbs: 2.57g

Nutrition Facts Using Golden Flax Meal and No VTW and Making 4 Rolls

Almond topping not included in this Net Count

Serving Size 1 Serving

Amount Per Serving
Calories from Fat 241
Calories 296

% Daily Values*
Total Fat 26.74g 41%
Saturated Fat 7.297g 36%
Polyunsaturated Fat 11.531g
Monounsaturated Fat 4.945g
Cholesterol 140mg 47%
Sodium 132mg 6%
Potassium 2mg
Total Carbohydrate 7.82g 3%
Dietary Fiber 7g 28%
Sugars 0.13g
Protein 14.2g

Net Carbs: 0.82g


Are you talking about 2t. VWG or two different recipes from two different threads?
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Old 01-27-2011, 11:45 AM   #30
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Are you talking about 2t. VWG or two different recipes from two different threads?
I think she is talking about this one. The first one is the almond flour with VWG and the second flaxmeal without the VWG.

Beeb Thank you. I do not know how to figure out this sort of thing.
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