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Old 09-28-2013, 07:58 AM   #1
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Cinnamon Rolls (modified old recipe)

This is my recipe that I have modified. I keep Jennifer Eloff Bake mix on my counter. (I love both of her bake mix recipes since I am not GF) So instead of putting all my ingredients in the original recipe, I used her bake mix


Dry ingredients
3/4 cup Jennifer Eloff Bake Mix <------- This is different
1 tsp baking powder
1/2 tsp xanthum gum
1 tbl splenda
2 tbl diabetisweet brown sugar (I have some of this still)
1/2 tsp cinnamon <-------This is new
Stir to mix the ingredients

Wet Ingredients
2 eggs
3 tbl oil melted butter <-------This is different
1/2 to 3/4 cup shredded mozzarella cheese, you can use cheddar too
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
1/2 tsp guar gum <------This is new, this helps the cinnamon filling be thicker and stay put

I usually only make 4 rolls from this mix <-----I use a wilton cookie pop pan covered in non-stick foil (see picture)

Start with about 2 1/2 tablespoons of the batter, patting down with wet fingers.

Divide the cinnamon filling with small spoonfuls in the center of each roll not going completely to the edge

The next step requires wet hands. I wet my left hand and about 2 to 3 tablespoons of batter I begin to pat a big cookie shape patty on the palm of one hand with wet fingers from my other hand. Once shaped I gently place the patty in the center making like a sandwich. I do this for all 4. The left over batter is divide evenly covering the roll to the edge. I do it this way so not to get the cinnamon filling on the top layer

Top with almond slivers (optional)

Bake 15 minutes at 350° till golden brown

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

http://www.lowcarbfriends.com/bbs/lo...mon-rolls.html
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Last edited by SkeeterN; 09-28-2013 at 08:01 AM..
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Old 09-28-2013, 11:10 AM   #2
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Oooo Anita - those look so goooood!
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Old 09-28-2013, 06:55 PM   #3
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Geesh, that is so clever, Anita! You are very gifted in the kitchen, you know that? This is not the first time you've surprised me.

Which bake mix did you use? The Splendid Low-Carb Bake Mix? Curious me.
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Old 09-28-2013, 06:55 PM   #4
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Anita they look so good. Yummy!!!!
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Old 09-28-2013, 06:57 PM   #5
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Quote:
Originally Posted by Jennifer Eloff View Post
Geesh, that is so clever, Anita! You are very gifted in the kitchen, you know that? This is not the first time you've surprised me.

Which bake mix did you use? The Splendid Low-Carb Bake Mix? Curious me.
Your GF bake mix. These are really good
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Old 09-28-2013, 07:01 PM   #6
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Anita, do you want to include it in the new Low-Carbing Among Friends cookbook?
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Old 09-28-2013, 07:02 PM   #7
Way too much time on my hands!
 
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Quote:
Originally Posted by Jennifer Eloff View Post
Anita, do you want to include it in the new Low-Carbing Among Friends cookbook?
Sure but what do I do with the fact that I use diabeti-sweet brown that is no longer made? Can you help me with that?

How much black strap would one add if using something like swerve to make brown sugar if you use 2 tablespoons of swerve? I do not have any swerve but do have ideal.

Last edited by SkeeterN; 09-28-2013 at 07:07 PM..
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Old 09-28-2013, 07:31 PM   #8
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I would use 1/4 tsp molasses.
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Old 09-28-2013, 07:44 PM   #9
Way too much time on my hands!
 
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Quote:
Originally Posted by Jennifer Eloff View Post
I would use 1/4 tsp molasses.
I will e-mail it to you. But look it over and fix any mistakes. Please

How about my description above. Is it clear enough?
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Old 09-28-2013, 08:38 PM   #10
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Anita -those look really good!
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Old 09-28-2013, 08:49 PM   #11
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Awesome, Anita!
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Old 09-30-2013, 03:57 PM   #12
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Yummy...
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