Cinnamon Cheese Danish Atkins Rolls - Page 4

Yummy's_Girl · 01-25-2007, 04:34 AM

I cannot wait to go buy some cream of tartar so I can try these! They look delicious!

Mel78 · 01-25-2007, 07:05 AM

Ah... I see where the photo is "supposed" to be, but I see a red-x... I'm guessing the image host is blocked by my work internet filter... I'll recheck again from home tonight!

Thanks for the info!!!

mandagrl · 01-25-2007, 07:14 AM

This was incredibly yummy!! I just have to find a way to make them a little more filling. They are so light that it takes 1/2 the recipe just to feel full (I had cupcake size ones, b/c I don't have a muffin top pan) and I didn't stay full for long.

I'll tweak them a bit and try again another day.

CarolynF · 01-25-2007, 12:23 PM

You need to eat this like "toast" with an egg or some other protein to fill you up for breakfast, I think..

Yummy's_Girl · 01-25-2007, 10:35 PM

I made these tonight and used the small individual pans that are about the size of the muffin tops. They didnt have the pan with 6 slots in it. I have looked everywhere!

Anyway I made these tonight and when I opened the oven door to take the cookie sheet out, the little individual plans slidd off the cookie sheet, one in the floor the other tow onto the oven door. So I got mad and ate one that slid onto the oven door! Very yummy!

More in baking now. Wish I had more than 3 pans at a time. I put some SF strawberry Jam on top of the cheese filling, before baking.

CarolynF · 01-26-2007, 07:38 AM

Gosh..what a bummer..but next time you do this..put them in a 9 x 13 pan..so
they won't be sliding all over Kingdom Come!! Or use a jelly roll pan..

Antmaymay · 01-27-2007, 05:58 AM

I am not sure what I did wrong with this recipe, they tasted good enough to eat but they were bitter...any ideas, I did not have any lemon or lime flavoring to add and I am thinking maybe that was the problem. Also, they did rise like the ones in the photo, that may be because I used a cookie sheet though, what do you think?

CarolynF · 01-27-2007, 08:26 PM

Hmmm..bitter..? What part was bitter? The cream cheese center? Did you use vanilla?

The whites have to be really stiff before you fold in the yolk part....

I am wondering what happened.

mycattaz · 01-28-2007, 05:36 AM

sound delicious!

Antmaymay · 02-03-2007, 08:48 AM

I did use the vanilla, I am going to try again, I think I need to whip the eggs more.

I think I just don't love the splenda flavor, I have always found it bitter. Of course they are probably sweeter when they have cooled. I didn't try them cold, I will this time.

Soobee · 02-03-2007, 09:26 AM

Maybe you could try mixing sweeteners. It seems to help in some cases.

BettyR · 02-05-2007, 09:27 AM

I don't know how I missed this thread but I saw it this morning and made it. OMG these things are good!!!! I don't have a muffin top pan so I improvised with some foil formed using a cereal bowl as a mold.

Mine didn't get crunchy like I had read that some did but they were so good that I think I like them the way they came out. The pastry part was the texture of a firm bread pudding and the filling was a lot like a creamy cheesecake. This recipe is going to the top of my favorites pile.

Thanks CarolynF for posting.

TuscanGirl · 02-05-2007, 02:54 PM

[COLOR="Blue"]Betty - those are really pretty![/COLOR]

decodiana · 02-05-2007, 02:57 PM

Betty,

Thanks for the pics....after seeing them, I can't wait to try these! Did you use ricotta or sour cream?

BettyR · 02-05-2007, 09:46 PM

I used sour cream, it's what I had on hand. Here is the recipe with what I used.

Cinnamon Cheese Danish Atkins Rolls
Posted 5-28-2003 by CarolynF

Pastry portion:

3 extra large eggs, separated (reserving 1/2 yolk for filling)
(I didn't have extra large eggs so I used 4 large)
1/4 tsp. cream of tartar
1/4 cup granulated Splenda or 3 packets of Splenda other sweeteners
(I used 1/4 cup Splenda plus 1 tablespoon Erythritol)
1-teaspoon cinnamon
(I added 1-1/2 teaspoons vanilla)
3 Tbs. ricotta cheese or sour cream
(I used sour cream)

Filling:

4 ounces cream cheese, softened
1/2 egg yolk (from above)
(I used 1 whole yoke from my 4 eggs)
1/4 cup granulated Splenda or 3 packages, etc.
(I used the same sweeteners as above)
1-teaspoon vanilla

BettyR · 02-06-2007, 09:07 AM

I had one of these rolls cold this morning and I think they are even better cold than warm. They are like a rich cheesecake desert of some kind.

I'm going to try to make one with a chocolate filling next time and see how that works. Cinnamon and chocolate are really good together so I think that I'm going to leave the pasty part cinnamon with a chocolate center.

CarolynF · 02-06-2007, 10:07 AM

Betty: Hey..are you adding cocoa to the cream cheese? I have used SF hot cocoa mix (dry) to make a nice chocolately flavor..

Let us know..

BettyR · 02-06-2007, 04:24 PM

Carolyn,
I'll probably use cocoa; I have some wonderful Dutch cocoa that I ordered online and it has the best flavor.

I'm trying to cut way back on my carbs for a while, all that bread it catching up with me in a big way.
Betty

jswalker1992 · 03-02-2007, 01:18 PM

These are dangerous! Just made them for the first time. Definitely going in the favorites pile!!

LowCarbChick · 03-30-2007, 04:45 PM

Thought I'd bump this because it sounds so yummy. I think I'm going to try this this weekend!

jswalker1992 · 03-30-2007, 05:42 PM

I made some of these a couple of nights ago and they fell flat in the oven.

Not sure what I did, but to be honest with you, I liked those ones the best.

Yummy's_Girl · 03-30-2007, 05:59 PM

These are yummy! I used SF strawberry Smuckers Jam with the cream cheese in some of them, SF grape with cream cheese in some, and some with Walden Farms SF apple butter in some. The rest I made with just cream cheese. I didn't try the chocolate ones.

jswalker1992 · 03-30-2007, 06:52 PM

Quote:

Originally Posted by Yummy's_Girl

These are yummy! I used SF strawberry Smuckers Jam with the cream cheese in some of them, SF grape with cream cheese in some, and some with Walden Farms SF apple butter in some. The rest I made with just cream cheese. I didn't try the chocolate ones.

Oh, that sounds good!!

CinnamonSpice · 01-05-2008, 05:44 PM

Dumb question of the day...what is a "muffin top" pan...only muffin top I know is ... well, nevermind..

CurveControl · 01-05-2008, 08:33 PM

marking~These look wonderful

jigglenomore · 01-05-2008, 09:24 PM

Marking my spot!

Elaine

jigglenomore · 01-05-2008, 09:25 PM

Forgot I posted above! Sorry!

Lynda99 · 01-05-2008, 10:44 PM

I make mine on an insulated cookie sheet with baking parchment paper (available in almost any grocery, discount, or big craft stores). NO clean up at all, and you can slide the parchment with rolls onto the counter and start baking the next batch.

Like all of the sweet/eggy roll recipes, I add 1 scoop of protein powder for each 3 eggs. This makes them flatter, but more cakey, less eggy, and less like revolution rolls.

lildragonfly · 01-06-2008, 08:35 AM

Do you have nutritional value of these? i need to plug into ******.

LindaSue · 01-06-2008, 09:21 AM

Quote:

Originally Posted by CinnamonSpice

Dumb question of the day...what is a "muffin top" pan...only muffin top I know is ... well, nevermind..

02-05-2007, 09:27 AM	#102
BettyR Senior LCF Member Join Date: Mar 2004 Location: Hull, Texas Posts: 860 Gallery: BettyR WOE: maderate carbs Start Date: 1/15/04	I don't know how I missed this thread but I saw it this morning and made it. OMG these things are good!!!! I don't have a muffin top pan so I improvised with some foil formed using a cereal bowl as a mold. Mine didn't get crunchy like I had read that some did but they were so good that I think I like them the way they came out. The pastry part was the texture of a firm bread pudding and the filling was a lot like a creamy cheesecake. This recipe is going to the top of my favorites pile. Thanks CarolynF for posting. Last edited by BettyR; 02-05-2007 at 09:29 AM..

01-05-2008, 09:25 PM	#117
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Forgot I posted above! Sorry! Last edited by jigglenomore; 01-05-2008 at 09:26 PM..

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01-25-2007, 04:34 AM	#91
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I cannot wait to go buy some cream of tartar so I can try these! They look delicious!

01-25-2007, 07:05 AM	#92
Mel78 Big Yapper!!!! Join Date: Jun 2002 Posts: 9,080 Gallery: Mel78	Ah... I see where the photo is "supposed" to be, but I see a red-x... I'm guessing the image host is blocked by my work internet filter... I'll recheck again from home tonight! Thanks for the info!!!

01-25-2007, 07:14 AM	#93
mandagrl Senior LCF Member Join Date: Jan 2007 Location: Corpus Christi, TX Posts: 61 Gallery: mandagrl Stats: 293/278/?? WOE: LF/mod carb	This was incredibly yummy!! I just have to find a way to make them a little more filling. They are so light that it takes 1/2 the recipe just to feel full (I had cupcake size ones, b/c I don't have a muffin top pan) and I didn't stay full for long. I'll tweak them a bit and try again another day.

01-25-2007, 12:23 PM	#94
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	You need to eat this like "toast" with an egg or some other protein to fill you up for breakfast, I think..

01-25-2007, 10:35 PM	#95
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I made these tonight and used the small individual pans that are about the size of the muffin tops. They didnt have the pan with 6 slots in it. I have looked everywhere! Anyway I made these tonight and when I opened the oven door to take the cookie sheet out, the little individual plans slidd off the cookie sheet, one in the floor the other tow onto the oven door. So I got mad and ate one that slid onto the oven door! Very yummy! More in baking now. Wish I had more than 3 pans at a time. I put some SF strawberry Jam on top of the cheese filling, before baking.

01-26-2007, 07:38 AM	#96
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Gosh..what a bummer..but next time you do this..put them in a 9 x 13 pan..so they won't be sliding all over Kingdom Come!! Or use a jelly roll pan..

01-27-2007, 05:58 AM	#97
Antmaymay Senior LCF Member Join Date: Jan 2003 Posts: 458 Gallery: Antmaymay WOE: Atkins	I am not sure what I did wrong with this recipe, they tasted good enough to eat but they were bitter...any ideas, I did not have any lemon or lime flavoring to add and I am thinking maybe that was the problem. Also, they did rise like the ones in the photo, that may be because I used a cookie sheet though, what do you think?

01-27-2007, 08:26 PM	#98
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hmmm..bitter..? What part was bitter? The cream cheese center? Did you use vanilla? The whites have to be really stiff before you fold in the yolk part.... I am wondering what happened.

01-28-2007, 05:36 AM	#99
mycattaz Blabbermouth!!! Join Date: Jan 2006 Location: Tennessee Posts: 6,523 Gallery: mycattaz Stats: 416/226/199 WOE: low carb	sound delicious!

02-03-2007, 08:48 AM	#100
Antmaymay Senior LCF Member Join Date: Jan 2003 Posts: 458 Gallery: Antmaymay WOE: Atkins	I did use the vanilla, I am going to try again, I think I need to whip the eggs more. I think I just don't love the splenda flavor, I have always found it bitter. Of course they are probably sweeter when they have cooled. I didn't try them cold, I will this time.

02-03-2007, 09:26 AM	#101
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,890 Gallery: Soobee WOE: Atkins Start Date: September 2000	Maybe you could try mixing sweeteners. It seems to help in some cases.

02-05-2007, 02:54 PM	#103
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 36,479 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	[COLOR="Blue"]Betty - those are really pretty![/COLOR]

02-05-2007, 02:57 PM	#104
decodiana Senior LCF Member Join Date: Jan 2006 Location: New Jersey Posts: 371 Gallery: decodiana Stats: 301/239/150 WOE: Protein Power Start Date: Start again 1/5/13	Betty, Thanks for the pics....after seeing them, I can't wait to try these! Did you use ricotta or sour cream?

02-05-2007, 09:46 PM	#105
BettyR Senior LCF Member Join Date: Mar 2004 Location: Hull, Texas Posts: 860 Gallery: BettyR WOE: maderate carbs Start Date: 1/15/04	I used sour cream, it's what I had on hand. Here is the recipe with what I used. Cinnamon Cheese Danish Atkins Rolls Posted 5-28-2003 by CarolynF Pastry portion: 3 extra large eggs, separated (reserving 1/2 yolk for filling) (I didn't have extra large eggs so I used 4 large) 1/4 tsp. cream of tartar 1/4 cup granulated Splenda or 3 packets of Splenda other sweeteners (I used 1/4 cup Splenda plus 1 tablespoon Erythritol) 1-teaspoon cinnamon (I added 1-1/2 teaspoons vanilla) 3 Tbs. ricotta cheese or sour cream (I used sour cream) Filling: 4 ounces cream cheese, softened 1/2 egg yolk (from above) (I used 1 whole yoke from my 4 eggs) 1/4 cup granulated Splenda or 3 packages, etc. (I used the same sweeteners as above) 1-teaspoon vanilla

02-06-2007, 09:07 AM	#106
BettyR Senior LCF Member Join Date: Mar 2004 Location: Hull, Texas Posts: 860 Gallery: BettyR WOE: maderate carbs Start Date: 1/15/04	I had one of these rolls cold this morning and I think they are even better cold than warm. They are like a rich cheesecake desert of some kind. I'm going to try to make one with a chocolate filling next time and see how that works. Cinnamon and chocolate are really good together so I think that I'm going to leave the pasty part cinnamon with a chocolate center.

02-06-2007, 10:07 AM	#107
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Betty: Hey..are you adding cocoa to the cream cheese? I have used SF hot cocoa mix (dry) to make a nice chocolately flavor.. Let us know..

02-06-2007, 04:24 PM	#108
BettyR Senior LCF Member Join Date: Mar 2004 Location: Hull, Texas Posts: 860 Gallery: BettyR WOE: maderate carbs Start Date: 1/15/04	Carolyn, I'll probably use cocoa; I have some wonderful Dutch cocoa that I ordered online and it has the best flavor. I'm trying to cut way back on my carbs for a while, all that bread it catching up with me in a big way. Betty

03-02-2007, 01:18 PM	#109
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	These are dangerous! Just made them for the first time. Definitely going in the favorites pile!!

03-30-2007, 04:45 PM	#110
LowCarbChick Senior LCF Member Join Date: Oct 2002 Location: Sunny Florida Posts: 379 Gallery: LowCarbChick Stats: First Time -265/219 RESTART 04-09-12 -276/268/155 WOE: Low Carb - Atkins Start Date: 4/9/12	Thought I'd bump this because it sounds so yummy. I think I'm going to try this this weekend!

03-30-2007, 05:42 PM	#111
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I made some of these a couple of nights ago and they fell flat in the oven. Not sure what I did, but to be honest with you, I liked those ones the best.

03-30-2007, 05:59 PM	#112
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	These are yummy! I used SF strawberry Smuckers Jam with the cream cheese in some of them, SF grape with cream cheese in some, and some with Walden Farms SF apple butter in some. The rest I made with just cream cheese. I didn't try the chocolate ones.

01-05-2008, 05:44 PM	#114
CinnamonSpice Blabbermouth!!! Join Date: Dec 2002 Location: Southern California Posts: 6,832 Gallery: CinnamonSpice	Dumb question of the day...what is a "muffin top" pan...only muffin top I know is ... well, nevermind..

01-05-2008, 08:33 PM	#115
CurveControl Formerlychubchick Join Date: Sep 2004 Location: Ohio Posts: 77,025 Gallery: CurveControl Stats: 200/176.0/130 WOE: LC JUDD/TOPS	marking~These look wonderful

01-05-2008, 09:24 PM	#116
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Marking my spot! Elaine

01-05-2008, 10:44 PM	#118
Lynda99 Major LCF Poster! Join Date: Sep 2001 Location: Texas Posts: 2,870 Gallery: Lynda99	I make mine on an insulated cookie sheet with baking parchment paper (available in almost any grocery, discount, or big craft stores). NO clean up at all, and you can slide the parchment with rolls onto the counter and start baking the next batch. Like all of the sweet/eggy roll recipes, I add 1 scoop of protein powder for each 3 eggs. This makes them flatter, but more cakey, less eggy, and less like revolution rolls.

01-06-2008, 08:35 AM	#119
lildragonfly Guest Join Date: Oct 2007 Posts: 2,210 Gallery: lildragonfly	Do you have nutritional value of these? i need to plug into ******.