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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Sugar free cinnamon rolls for diabetic. Excellent flavor. Since I found out that I have diabetes, I change the all purpose flour to all purpose whole wheat flour. Ingredients:
dough mixture |
4 eggs |
2 tbsp splenda |
1 tsp fine salt |
2 c milk, lukewarm |
2 tbsp margarine |
8 c all purpose flour, divided |
2 tbsp yeast |
filling |
2 tbsp margarine |
1 c splenda brown sugar |
3 tbsp cinnamon |
1 c peacans (optional) |
icing |
8 oz light cream cheese, room temp |
5 tbsp unsweetened pineapple juice concentrate |
1/2 tsp vanilla extract |
1/2 tsp finely grated orange peel |
Directions:
1. Dough:
2. In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm mile and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour.
3. Filling:
4. Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake at 350 degrees F for 15 minutes. Cool and cover with icing.
5. Icing:
6. Whisk all ingredients together til smooth.
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