Friday, April 2, 2010
These are delicious little gems that taste just like they came from a popular cinnamon bun shop. You can eat them plain or with the Cinnamon glaze below this post.
Either way they are so delicious you may be tempted to eat more than one...
Don't worry about the pork rinds...you can’t taste them in the finished product.
If you don't want to use the pork rinds you can try whole wheat flour or almond flour, but I don't know how they will turn out...so if you do use something other than the pork rinds and it turns out good, Please let me know.
6-8 oz cream cheese
4 large eggs
2 cups pork rind flour (crush into a fine powder)
1 cup soy bake mix
1 tsp baking powder
2 tsp cinnamon
1/2 to 3/4 cup Splenda
1 tsp vanilla
Bring eggs and cream cheese to room temperature (Try putting your cream cheese in the microwave at half power for 1 minute, it’s easier to blend.)
Preheat oven to 425. With a wooden spoon, mix cream cheese and eggs (one egg at a time until smooth).
Add pork rind flour, baking powder, vanilla, cinnamon, and Splenda. Mix until blended. This Mixture will be thick. Taste the mix...It should be semi-sweet and definitely cinnamon flavored.
Mound mixture with a tablespoon into greased or lined muffin tins.
Bake for 12-15 minutes. Remove from oven and brush with melted butter.
This icing is fabulous, but takes 10 minutes of mixing to work. It’s worth it!
While the 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*
*Substitute a scant amount of fresh vanilla bean, or you can use 1 Tblsp vanilla extract
Soften the butter and cream cheese in the microwave.
Mix the butter and cream cheese thoroughly.
Add the Splenda a bit at a time. Once all of the Splenda is added, mix for 10 minutes. After 10 min add the lemon juice and vanilla extract..
Cover the buns with the glaze while they’re hot.