Can We Say "CINNABON" OH My!

[WomanofGod]

If I kept this to myself, it would be a sin!!!

Yesterday I went to the mall with my God-daughter and I did not eat low carb. I decided to have a planned cheat. It really was not worth it except for the caramel/pecan/chocolate/granny smith apple LOL! Well, I kept craving a cinnabon. You know the buns at the mall that you ask for extra glaze on?

Well today I made my Chedder Bay Biscuits (taste just like the biscuits at Red Lobster). They were so good, I started thinking about how I could make them into a dessert type treat...Maybe strawberry shortcake OR A CINNABON!!!!! Well Cinnabon won!

This is my first recipe that I made up and I hope you all enjoy it as much as I have on tonight. Please bear with me as I am not a measuring cook. I taste and include whatever seems to be missing. But I will do my best for measurements!

6-8 oz cream cheese
4 large eggs
2 cups pork rind flour (crush into a fine powder)
1 cup soy bake mix (I used GNC/I'm sure atkins will work)
1 tsp baking powder
2 tsp cinnamin
1/2 to 3/4 cup Splenda
1 tsp vanilla


Sit eggs and cream cheese out to get to room temperature (I always put my cream cheese in the microwave for 1 minute ~ makes it easier to blend.)

Preheat oven to 425. Mix by hand cream cheese and eggs (0ne egg at a time until smooth).

Add pork rind flour, baking powder, vanilla, cinnamin and Splenda. Mix until blended. This Mixture will be thick. Taste mix...It should be semi sweet and cinnaminny (is that a word?) LOL

Mound mixture with a TBSP into a 12 muffin tin (spray with non stick spray). This made 11 muffins. The mounds should be about the size of a lemon.

Bake for 12-15 minutes. Remove from oven and brush with melted butter.

CINNABON TASTING GLAZE ~ You will need a stand mixer for this. You have to mix it for at least 10 minutes to work.

While muffins are in the oven make the glaze.

1 stick of butter
8 oz cream cheese
1/2 cup of splenda
1 tsp lemon juice
1 tsp vanilla extract
Davinci French Vanilla Syrup
Davinci Vanilla Syrup

I put the butter and cream cheese in the microwave to get them to soften. Put butter and cream cheese in a "stand mixer bowl" Mix throughly

Slowly add in all the Splenda. Once all of the splenda is added, mix for 10 minutes. After 10 min add the lemon juice and vanilla extract. I added the two syrups just enough to thin the glaze out a little. Taste to see if any more splenda or syrup needs to be added.

I'm telling you it comes out just like the glaze at cinnabon.

Take biscuits out of the oven and cover with the glaze.

CAN WE SAY CINNABON HEAVEN? I couldn't believe it!!!!!!!!

I've amazed myself on today And it takes a lot to amaze me.

I know this seems like it takes a long time. It only took me 20 minutes!!!!!!

(you don't have to glaze all of the biscuits ~ glaze as you are ready to eat them. Reheat biscuits/glaze. Put extra glaze in the fridge).

Please enjoy these as I have. Oh by the way NO PORK RIND TASTE!!!!!!

Pork Rinds are amazing!

Marcia :wave:

[LCBarbara]

I'm going to give it a try. Looks yummy!
Thanks!

[WomanofGod]

Hello Barbara, you are welcome! You won't regret it!

I am not used to doing the carb counts, so I think I did this right through fitday. If not, will one of you veterens help me out!!!

Bisquit ~

cream cheese 6 carbs
4 eggs ~ 2.44 carbs
pork rinds ~ 0 carbs
baking powder ~ 2.35 carbs
cinnamon ~ 0 carbs
Splenda ~ 3 carbs
vanilla ~ 0 carbs
Total 29.79 divided by 11 biscuits = 2.7 carbs per biscuit.

Glaze ~

butter ~ 0 carbs
cream cheese ~ 6 carbs
Splenda ~ 3 carbss
lemon juice ~ 0 carbs
vanilla ~ 0 carbs
Davinci Syrup to thin ~ 0 carbs
Total 9 divided by 11 biscuits = 0.54

GRAND TOTAL FOR 1 OF MARCIA'S CINNABONS = 3.24 Carbs per biscuit.

That makes me even more happy because 1 is very fulfilling!

YOU'VE GOT TO TASTE THESE!!!!!
Marcia:wave:

[sue222]

I made these today and was so looking forward to a sweet treat, but I have to tell you, these were awful!

I followed the recipe exactly as printed, and I often cook with pork rinds (loved the pork rind waffles and French toast recipes posted on this site) so that wasn't the problem.

I did like the texture of the biscuit, and think it would make a good base for a cheese biscuit or garlic herb biscuit.

[33lbs]

Hi Womanof God,

I am new to board. Yesterday I was reading some posts and came across your "Cinnabon" recipe.

I need help in finding the ingredients, Davinci French Vanilla Syrup and Davinci Vanilla Syrup also how much of this do I put in the recipebefore I get started.

My friend just informed me we do have GNC stores in Toronto. I just have to find the closes location.

Have a great day,
Loretta

[STALLQUEEN]

I would like to try it too, I only have cherry and toffee davinci syrup,

Is there a short cut to the glaze recipe,

[mnavara]

That sounds great...can't wait to try it. Can you please post your recipe for Cheddar Bay Biscuits...I used to love those when we went to Red Lobster!!! Thank you! ~Christy

[WomanofGod]

Sorry it has taken me so long to reply. I hang out over at atkinsfriends.com the most.

Loretta. You can order Davinci syrups from netrition.com. Shipping is only 4.95 for any size order!

Stallqueen, I bet the toffe would work out wonderfully!

No shortcuts even though someone on the other board said they didn't blend it for 10 minutes and it turned out great.

Oh by the way, please only use 1 tsp of cinnamon and if it needs more add itl

Christy I can't take credit for this recipe, but I gladly share this recipe below!


Chedder Bay Biscuits

I got this recipe off of another group ~ can take credit for the cinnabon one, but not this one!

These taste like the biscuits at Red Lobster and easy to make.

8 oz cream cheese
4 large eggs
2 cups por rind flour
1/2 cup grated parmesian cheese
1 tsp baking powder
1/2 cup Italian Cheese Mix shreeded cheese
1 cup shredded Sharp Chedder Cheese
1 tsp pepper
1 tsp garlic powder
1 tsp dried parsley

Preheat oven to 425. Bring cream cheese and eggs to room temperature. Mix cream cheese and eggs, one egg at a time until smooth.

Add pork rind flour, baking powder, seasoning and cheeses. Mix until blended. Mixture will be thick.

Mound mixture in a nonstick 12 muffin tin sprayed with Pam (or any nonstick spray). The mounds should be about the size of a lemon (mixture made 12).

Bake 12-15 minutes.

Remove from oven and brush with melted butter.

Enjoy!

[33lbs]

Good morining,
Thanks for the reply.
Have you learned anything different at Atkinsfriends.
My weight has been stuck for 2 months. I have lost inches.
Should I be doing anything different. I cut out all my lovely recipes for the past 3 days and the scale still never moved. I wonder if it even makes a difference not having the recipes becsause I so enjoyed them.
Thanks Loretta

[Jeepgirl74]

I made these today and was so looking forward to a sweet treat, but I have to tell you, these were awful!


I made them today and I agree. The biscuits had a nice texture, but the glaze was not good. I think that the syrup gave it all a weird taste. I used the Atkins vanilla, but regardless I don't recommend this recipe.