Delicious Cinnamon Rolls for Diabetics
Diabetics still long for such simple sweets as a good cinnamon roll and a cup of coffee. With this recipe for Diabetic Cinnamon Rolls, it is possible for diabetics to enjoy this treat without guilt. So get out the cinnamon and other ingredients and whip out a batch of these tasty treats today!
4 cups all-purpose flour, divided
1 pkg dry yeast
1/3 cup less 1 tbsp Splenda granular
1 tbsp sugar
1 cup milk
1/3 cup + 3 tbsp butter, divided
1 tsp salt
nonstick cooking spray
1/2 cup Splenda granular
2 tsp ground cinnamon
3/4 cup raisins
Combine 2 cups flour, yeast, and 1 1/4 teaspoons of the sugar in a large bowl; set aside.
Combine milk, the 1/3 cup butter, and salt in a small saucepan; heat until the mixture reaches 120 to 130 degrees. Add liquid mixture to the flour mixture. Add eggs and beat at low-speed of electric mixer for 1/2 minute. Increase speed to high; beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic. This should take about 8 to 10 minutes. Shape dough into a ball and place in a bowl that has been sprayed with the cooking spray. Turn to grease the top. Cover and let rise in a warm place, free from drafts, for about an hour or until doubled in size. Punch dough down then divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8-inch rectangle. Melt remaining 3 tablespoons butter over low heat; brush half of melted butter over shaped dough. Combine cinnamon and 2 teaspoons Splenda, stirring to blend; sprinkle half over shaped dough. Sprinkle with half the raisins. Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9-inch round baking pan coated with cooking spray. Repeat process with remaining dough, melted butter, Splenda mixture and raisins. Cover and let rise in a warm place 30 minutes or until doubled in size. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool slightly, remove from pans, and serve warm.
Frequently Asked Questions
Cinnamon is BAD???
I have been struggling with border-line type two diabetes for a few months…trying to get my blood glucose numbers lower, to ward off the risk of gestational diabetes … (TTC)…I read that cinnamon is really good for diabetics…So I followed an herbal recipe for cinnamon tea… 6 sticks of cinnamon boiled in 2 cups of water, for 20-30 minutes, drink with honey and milk…
I just now read that cinnamon in large quantities should be avoided during pregnancy!!! Becasue it has abortive qualities!!!
I only drank 3-4 sips maybe..maybe a bit more…I thought I tasted funny! About 3-5 days ago (I can’t remember?)
I think I could be pregnant, at 10 DPO had negative HPT…But am going to re-test in a few days… Could it have been harmful??? Could that be why my test was negative???
I am kind of freaking out…
I guess freaking out is an over statement…Just very nervous… mostly becasue i’m not even sure if I am pregnant…
The amount you drank is a total nonproblem. It’s when you have a lot of cinnamon daily. I’d ask your doctor about the cinnamon. I can’t find any truly legitimate place on the net that gives info you can count on regarding your concern. Diabetics use a lot more cinnamon daily than you are indicating (like a tablespoon).
Avoid large doses and prolonged use of single herbs during pregnancy.
Chinese cinnamon is associated with bringing on menses, but it is not a true cinnamon.
Exactly what types of Carbs can diabetics eat?
My uncle is a diabetic and I want to make a cinnamon bread for Thanksgiving that asks for sugar, Brown sugar, and white bread flour, and butter. I understand that diabetics shouldn’t eat high amounts of refined carbs and fat. Is there any way I could make this a little less glycemic? I have considered Splenda for the sugar, but the brown sugar is what gives it its flavor and the butter is for the sauce- so I can’t really sacrifice these attributes. But a lot of the carbs come from the flour. I have used whole wheat flour before and it gives it a bitter taste. Is this just one of those recipes that is pointless to try to make healthier?
Thanks in advance!
Some things can’t be made “Diabetic Friendly” but experienced Diabetics recognize that there are occasions when it is OK to have “normal” food.
Special occasion can be birthdays, holidays or important family events. This does not mean pigging out on huge quantities of “forbidden” food but having a small portion of some special food, testing blood sugar afterwards will allow them to know what portion size they can safely have without having major problems. This also allows them to feel that they are not excluded from special occasions. HTH