This Week on Tasty Thursday…ooey gooey Copycat Cinnabon Cinnamon Rolls, because who doesn’t like cinnamon rolls?
In one of my blogs I talk about being a Type 2 diabetic. Here’s the link http://talkingallthatjaz.net/2018/03/20/f-you-diabetes/ Simply put, it sucks. Prior to becoming a diabetic I wasn’t a huge fan of sweets. As soon as they said I was a diabetic I craved every sweet thing I had ever had and never had.
I was gestational diabetic all 4 pregnancies, but sure enough, as soon as I had my kids, I was back to normal. My craving during my 4th pregnancy was Cinnabon. I knew before my test that I was gestational but I couldn’t resist! Those damn things were like crack and I was an addict! I still love them, but can no longer have them. And today, I still believe that there are little Cinnabon fairies holding box fans in front of air vents in every mall around the country, luring every one to their lines to get a taste of their ooey gooey cinnamon rolls. Four words “I REBUKE THEE SATAN!”
Since my sweet list is restricted to the smallest amounts of everything, I searched the internet for a delicious copycat recipe. This recipe in particular was sent to me by my youngest son who told me to make them. The first time I tried them, he made them (with real sugar) of course so all I had was a mere morsel, BUT, it was delicious!…so I did what I do best, modified the recipe to be diabetic friendly.
*Disclaimer: Splenda was used in the making of this recipe. (Yeah yeah I know, not the healthiest choice) but I did use Splenda Naturals, does that count? I mean it has to be healthy if it says natural…Also, no children or small animals were harmed in the cooking process*
Side note: I think I’ve mentioned Splenda at least 5 times in this blog. Sponsor an upcoming video on my vlog @splenda? Holla at your girl.
Back to the recipe. Here’s the YouTube link to the recipe I followed https://youtu.be/tbLQSTL0Vjs.
Watch, make, devour REPEAT.
My modifications to the recipe:
I used Splenda Naturals wherever the recipe used white sugar since it measures cup for cup.
I used the Splenda brown sugar blend where it called for brown sugar *the Splenda brown sugar does not measure cup for cup so read the back of the bag for proper measurements*
For the Icing:
Most icings require powdered sugar. I make “powdered sugar” using the Splenda Naturals and cornstarch. Here’s the link https://www.geniuskitchen.com/recipe/homemade-powdered-sugar-with-splenda-and-glazes-241843. I triple the amount of the recipe, then add room temperature milk until glaze like consistency.
One more time for your drooling pleasure 😋
Happy Baking and Until Next Time…💛