These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Monday, October 31, 2016
Cranberry Pecan Breakfast Twirls - NEW RECIPE!
Today I'm debuting my new recipe for Cranberry Pecan Breakfast Twirls as my guest post for Honeyville...just in time for you to add to your holiday breakfast menus. Cranberries are my favorite fall fruit flavor. I began by making my easy recipe for sugar free Cranberry Orange Coconut Sauce (I omitted the coconut for these rolls but you could leave it in if you prefer). They turned out amazing! I made a Cinnamon Vanilla Glaze (soft frosting) to top half of them with because I actually like them "as is". They go great with a big mug of coffee. They are so very easy to make. To experiment a bit, I placed the sliced unbaked rolls in a round cake pan to bake together like cinnamon rolls (where they spread and touch each other as they bake). I also placed some rolls in a muffin tin and baked them as individual rolls where you get a nice golden brown crust on all the edges, much like traditional pecan twirls. They bake taller and more uniform when baked individually in muffin cups. So, depending on which way you prefer them, you can decide what type of pan to use. To get to the recipe for these beauties, please click here: Cranberry Pecan Breakfast Twirls.
Subscribe to: Post Comments (Atom)
My goodness, this is brilliant! I would have made these today but was out of mozz & cream cheese. Looking forward to baking the "Twirls" in the near future!
Our fall colors have finally arrived. We were wondering if the leaves would *ever* turn. But they've finally "popped" around here. It's also cranberry season again ... yipee! Ours have been coming from the midwest. I don't remember the reason, but it seems I heard some weeks ago that they're having some sort of problem in "cranberry country." Well, I'm making sure to stock up with what's available. And they're really quite good even if they aren't from Mass! :-)
Oh, my, these looks soooo good. Just wondering, as I would like to make ahead, are they really good after freezing them?
I've only refrigerated them so far but if you decide to freeze them I wouldn't frost or glaze them beforehand. They should freeze nicely.
I made these the other day, yummy! Thanks for sharing. :)
I made these a few days ago, love them! Enjoyed the cranberry filling, it's my new fave. :)
I was wondering if you had any option for those of us who aren't a fan of cranberries?? These look so amazing, but I was hoping to get help with what I could fill it with if I wanted them to be more "cinnamon roll" like. I know the rolls are filled with a cinnamon-like glaze, but I'm not quite sure how to go about creating it. Just wanted to know if you had any ideas? And also, do you have a recipe for the glaze?
Note: 1st time commenter, but HUGE fan of your recipes. You have been a life-saver throughout my grain-free journey. Your cheese-head pizza is a staple in my house, and I even use it to make it calzones. I didn't know if you ever tried that recipe for that, but it fluffs up amazing in the oven and comes out great!!
Just made these for Christmas brunch and they are fabulous!!! Easy Peasy to make the cranberry sauce - used a bag of frozen crans hiding in the back of the freezer. Mashing up the sauce very thoroughly makes it easier to spread on the dough, I discovered. The glaze is delish, I could have just noshed on it with a spoon! Is there a slight typo in the instructions, where it says to add the sweetener 1 tbs at a time until desired consistency is reached, most likely that means to add the cream one tbs at a time? I used barely 2 tbs of cream and the glaze was a perfect consistency, thick but just drippy enough to slide down the sides a bit. Definitely going to make these again, next time with blueberries!
In response to Kimberly, above, the glaze recipe is further down on the Honeyville post. To make a cinnamon roll, I would try not thinning the glaze with cream and just use softened cream cheese with more cinnamon in it and taste it to see if it sweetened enough. Maybe even whip a tbs of softened butter into it ... or maybe use mostly butter ... hmmm ... I think I've talked myself into trying this!
I made these today and ended with muffins. My dough was wet...I sliced the roll, but it filled the cupcake tin. Oh well, they looked good. After baking and cooling, my granddaughter and I ate two each!! They were fabulous!!
Thank you for a great recipe Ayla!!!!
Post a Comment