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Cinnamon Pecan Rolls
This is a Specialty Ingredient Recipe.|
It requires pre-packaged items as outlined
These rolls will amaze you. If you miss those smack-on-the-counter Pillsbury cinnamon
and pecan rolls, this will cure that craving in a hurry. I think they're even better!
You can make these Cinnamon Rolls instead of Pecan Rolls by simply omitting the
Prepare 1 package of Ketogenics Bread machine mix according to package directions
adding one beaten egg in place of 1/4 of the water, and mixing 2 Tablespoons Splenda
into the dry mix first. Allow it to go through initial
kneading cycle in machine (or follow directions to knead with KitchenAid or by
- 1 package Ketogenics Bread machine mix
- 2 Tablespoons Splenda
- 1 egg, beaten
- Light olive oil (for bread mix)
- oat flour or soy flour for dusting
- 1 cup melted butter, divided
- 1/4 cup Diabetisweet
- 2 teaspoons Brown Sugar Twin
- Ground Cinnamon
- 1 cup Splenda
- 1 cup broken pecan pieces
Separate dough into two equal "balls". One at a time and with each, do the following:
On a large sheet of wax paper or freezer paper (shiny side up), sprinkle a thin
dusting of oat flour or soy flour. Place the dough ball in the center and begin
flattening and shaping with your hands (I spray my hands with PAM so they don't
stick to the dough) to form a long flat (no more than 1/2" thick) rectangle. I
try and get mine about 7" wide and 14"-15" long. Brush melted butter across the
top of the dough. Then sprinkle Splenda (as thick or thin as your preference calls
for) over the dough rectangle. Do the same with Cinnamon (I make mine very thick.)
Roll dough rectangle up jelly-roll style into a wax paper "blanket". Repeat with other
dough ball. Refrigerate both dough rolls for 1 hour (or if you're in a hurry place
them in the freezer for 10-15 minutes.)
Preheat oven to 375°F.
Spray two 8" or 9" round cake pans with non-stick cooking spray.
Pour remaining melted butter divided evenly between the two pans.
Sprinkle Diabetisweet in bottoms of both pans. Repeat with Brown Sugar
Sprinkle finely chopped or broken pecans across the bottoms of each pan,
trying to get them as evenly distributed as possible. Cover with a
layer of 1/2 cup Splenda in each pan.
Remove dough rolls from refrigerator or freezer and slice each into 6 even
rolls. Place into round pans - 5 around the edges and 1 in the center.
(If you're using a square pan, lay in even pattern best for pan size.)
Bake at 375°F for 15-20 minutes until lightly brown, but still soft.
Allow to cool in pan for 10 minutes, then invert onto serving dish(es).
If any topping sticks to pan, nudge it back onto rolls and into place.
If you prefer cinnamon rolls rather than pecan rolls, omit Brown Sugar Twin
and pecans. They can be frosted while still warm with a mixture of softened
cream cheese, soft butter, Splenda and vanilla extract.
Makes 12 rolls. Approximately 6 grams per roll depending on amount of Splenda used.