Debby’s Cinnamon Rolls

4 May




  • 1 cup brown rice flour
  • 1 1/2 cups old fashioned oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated splenda (NOT splenda for baking, which is a sugar blend.)
  • 1 1/4 cups unsweetened almond milk


  • 2 Tbsp butter, melted
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 ounce chopped pecans

Directions: Preheat oven to 375. Spray a muffin pan with oil (Pam, or whatever you use)

Mix the first 6 dry ingredients together, then mix in the almond milk. Let this mixture sit while you assemble the filling.

Melt the butter. Mix the brown sugar, cinnamon, and pecans together.

Now, on a floured board, roll out the dough into maybe a 10X12 inch square. Brush the melted butter on top, and then sprinkle with the brown sugar mixture. Carefully roll up. Cut into 8 portions, and put each in a muffin tin. Bake at 375 for 15 minutes. Only eat one, and wrap the rest individually in foil and place in freezer. Reheat in your toaster oven for a fresh-from-the-oven treat!

Approximately 200 calories each.


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