Just made this for breakfast & instead of cream cheese icing, used sugar free caramel syrup (Splenda sweetened). Ahhh-mazing!!! Definitely will be a new "regular" breakfast!!
Dear Anonymous, You might want to look for a stevia-sweetened caramel syrup. Try looking for article online "Spenda Is Not Splendid" which gives many problems with this artificial sweetener. Stevia is a natural sweeter, so lacks the problems of it's artificial counterpoints. (While using aplenda products my mood swings were like PMS x 10 ! )
Thank you for posting this! The concept was great and I can see how it would be good, BUT I used the THM sweet blend in the roll and Xylitol/THM extract for the sugar topping and it was far too sweet to eat. Your stuff must be at least half as sweet :) I'll try again and scale WAY back on the sweeteners. Thanks for the post and keep up the good work!
I made the cinnamon roll this morning...and it was so oooooh sweet! Any ideas on making it a little less sweet? I had pure xylitol as the cinnamon filling. I didn't put any frosting on and it was VERY sweet.
I would probably scale back on the sweetener in the roll itself, maybe go with half? The pure xylitol as the filling is probably what is making it too sweet--you may want to make a mixture of half xylitol, half erythritol for the filling. :-) And also, the cheese in the frosting helps.
You can use plain xylitol, but it will probably make it MUCH sweeter...you may want to cut the measurements in half and add more to taste if you find that you need more. Hope that helps! :-)
This was yummy! I admit it. I made one and it was so good and breadlike that I made a second. The second was out of coconut oil and I liked it better than the butter one. I also threw. The cinnamon into the bowl instead of trying to swirl it. Great treat.. just great!
Yum, yum, and YUM!!!!!! Not just "good for a healthy cinnamon roll" good, but REALLY good! Thanks!!! I have found my new bfast treat! Oh, and I used coconut oil, too. ~ Becca
The affiliate link means that if you click through my personalized link, Amazon will give me a small commission for whatever you purchase on their site. The cost to you remains the same, it's just that they compensate me a small amount for referring you to their site. :-)
Yes, I have tried making muffins in a mug with an entire egg and I found that they came out very spongey and...well...eggy! Lol! So I found that when I did just the egg yolk, the texture was much closer to a traditional cinnamon roll--denser and more bread-like. :-)
Thanks so much for sharing this recipe. I just fixed it to eat with my S breakfast. Wow!! It was wonderful. I did substitute about 1 and 1/2 tsp of almond flour with Oat fiber. I find it gives it more of a bread texture. Soooo Yummy!
I'm in love! I enjoyed this for breakfast this morning along with the remaining egg white and an additional egg scrambled together and a creamy cup of coffee! Delicious!! Thank you!
When I make this, I'm going to try 350* for 10 min and then check every 5 min or so. I'll keep my eye on it after 10 min. This morning I made a THM-approved "English muffin" that the author microwaved in a similar manner and it took 20 min to cook at 350 in my toaster oven.
I followed the recipe exactly. Is this considered a Crossover since it is 14g of carbs and 51g of ft per the My Fitness App? I have to say it was yummy!!! I will just have to tweet a little to reduce the carbs and the fat so it will be a true (s).
Linda did you get an answer on your cross over question? We have been eating and loving these but I wondered about the carb count missed with the full fat cream cheese? just curious thanks Bonnie
Wow! My new favorite breakfast or dessert. Actually, it was dessert last night and breakfast this morning. Trying to decide if I want it for dinner tonight! Seriously, this is the most amazing thing I have made in my microwave since starting THM two years ago!
I almost didn't try this as I don't like the eggy flavor either! Wow! It was really good and filling. I'm thinking of trying 2 yolks and having the whites on the side as another poster suggested! Thank you for the idea to just use the yolk. I'd also like to experiment with coconut flour.
Just made this for breakfast & instead of cream cheese icing, used sugar free caramel syrup (Splenda sweetened). Ahhh-mazing!!! Definitely will be a new "regular" breakfast!!
ReplyDeleteDear Anonymous, You might want to look for a stevia-sweetened caramel syrup. Try looking for article online "Spenda Is Not Splendid" which gives many problems with this artificial sweetener. Stevia is a natural sweeter, so lacks the problems of it's artificial counterpoints. (While using aplenda products my mood swings were like PMS x 10 ! )
ReplyDeleteI didn't think bakable blend was thm approved with maltodextrin?
ReplyDeleteThank you for posting this! The concept was great and I can see how it would be good, BUT I used the THM sweet blend in the roll and Xylitol/THM extract for the sugar topping and it was far too sweet to eat. Your stuff must be at least half as sweet :) I'll try again and scale WAY back on the sweeteners. Thanks for the post and keep up the good work!
ReplyDeleteI made the cinnamon roll this morning...and it was so oooooh sweet! Any ideas on making it a little less sweet? I had pure xylitol as the cinnamon filling. I didn't put any frosting on and it was VERY sweet.
ReplyDeleteI would probably scale back on the sweetener in the roll itself, maybe go with half? The pure xylitol as the filling is probably what is making it too sweet--you may want to make a mixture of half xylitol, half erythritol for the filling. :-) And also, the cheese in the frosting helps.
DeleteIs it okay to just use xylitol>
ReplyDeleteYou can use plain xylitol, but it will probably make it MUCH sweeter...you may want to cut the measurements in half and add more to taste if you find that you need more. Hope that helps! :-)
DeleteWould this work with coconut or almond flour (vs almond meal)?
ReplyDeleteDee-lish!!!
ReplyDeletejust made this this morning! Yum and Thank you!! :D
ReplyDeleteYum - thanks for sharing! I was skeptical but this is really good. :)
ReplyDeleteThis was yummy! I admit it. I made one and it was so good and breadlike that I made a second. The second was out of coconut oil and I liked it better than the butter one. I also threw. The cinnamon into the bowl instead of trying to swirl it. Great treat.. just great!
ReplyDeleteYum, yum, and YUM!!!!!! Not just "good for a healthy cinnamon roll" good, but REALLY good! Thanks!!! I have found my new bfast treat! Oh, and I used coconut oil, too. ~ Becca
ReplyDeleteI am new to this. This looks good. But what does affliate link mean
ReplyDeleteThe affiliate link means that if you click through my personalized link, Amazon will give me a small commission for whatever you purchase on their site. The cost to you remains the same, it's just that they compensate me a small amount for referring you to their site. :-)
DeleteJust wondering why a yolk and not whole egg and also no baking powder- is that to make it denser?
ReplyDeleteYes, I have tried making muffins in a mug with an entire egg and I found that they came out very spongey and...well...eggy! Lol! So I found that when I did just the egg yolk, the texture was much closer to a traditional cinnamon roll--denser and more bread-like. :-)
DeleteThanks so much for sharing this recipe. I just fixed it to eat with my S breakfast. Wow!! It was wonderful. I did substitute about 1 and 1/2 tsp of almond flour with Oat fiber. I find it gives it more of a bread texture. Soooo Yummy!
ReplyDeleteI'm in love! I enjoyed this for breakfast this morning along with the remaining egg white and an additional egg scrambled together and a creamy cup of coffee! Delicious!! Thank you!
ReplyDeleteSuper good! Love it - thanks so much.
ReplyDeleteAny instructions on how to bake this in the oven?
ReplyDeleteWhen I make this, I'm going to try 350* for 10 min and then check every 5 min or so. I'll keep my eye on it after 10 min. This morning I made a THM-approved "English muffin" that the author microwaved in a similar manner and it took 20 min to cook at 350 in my toaster oven.
Deletehow did that work?
DeleteIt was yummy! Just curious, do you use all of the icing? I used most, but wondered if that was okay.
ReplyDeleteAny thoughts on almond flour substitutes? I see it in so many recipes and have not been able to find without a super high price tag.
ReplyDeleteCan't wait to try this. :)
ReplyDeleteI just made this. A really yummy! The texture was a bit off though. Mine was really thick and rather chunky. Should I have added water or something?
ReplyDeleteSounds delicious I'm going to try it today!
ReplyDeleteYes, mine was also a little thick and it was crunchy- is that because of the almond meal?
ReplyDeleteI followed the recipe exactly. Is this considered a Crossover since it is 14g of carbs and 51g of ft per the My Fitness App? I have to say it was yummy!!! I will just have to tweet a little to reduce the carbs and the fat so it will be a true (s).
ReplyDeleteLinda did you get an answer on your cross over question? We have been eating and loving these but I wondered about the carb count missed with the full fat cream cheese? just curious thanks Bonnie
DeleteWow! My new favorite breakfast or dessert. Actually, it was dessert last night and breakfast this morning. Trying to decide if I want it for dinner tonight! Seriously, this is the most amazing thing I have made in my microwave since starting THM two years ago!
ReplyDeleteI almost didn't try this as I don't like the eggy flavor either! Wow! It was really good and filling. I'm thinking of trying 2 yolks and having the whites on the side as another poster suggested! Thank you for the idea to just use the yolk. I'd also like to experiment with coconut flour.
ReplyDelete