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Old 06-11-2011, 02:11 PM   #1
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Wonderful Cinnamon Rolls!

These might look involved, but really they aren't all that much. And if you are like me more about the quality of what you're eating, rather than the quantity, I think it's worth every minute spent on it.

Now granted, It's been at least 6 months since I've had a cinnamon roll, but to my tastebuds and my brain, they tasted EXACTLY like this! So yummy!



And let me say up front that I tend to have wordy instructions. That doesn't mean the recipes are complicated. It just means I'm trying to anticipate all sorts of questions about the recipe and try and be as precise as possible

And no, I was just kidding with the fork. These are the "pick it up and sink your teeth into warm yummy gooey goodness" kind of buns. No fork required



Cinnamon Rolls

1 cup Whole CC Milk (or 1/2 cup of cream with 1/2 cup water)
1/4 cup light EVOO (or oil of choice)
1/4 cup erythritol
2 1/2 tsp rapid rise yeast
1 tsp sugar (for the yeast)

Flour mix:
1 1/4 cups carbalose
1/2 + 1/8 cup wheat protein isolate 5000
2.5 Tbs wheat protein isolate 8000
3.75 Tbs almond flour
3 Tbs resistant wheat starch
3 Tbs Oat fiber
1/2 tsp acacia gum
2 tsp cake enhancer (SO worth the two carbs! - from KAF)

------------

1/4 tsp sweet dough flavoring (also from KAF)
1/4 teaspoon (heaping) Baking Powder
1/4 teaspoon Baking Soda
1/8 tsp Salt
1 tbsp SF Vanilla Syrup

FILLING and frosting (partially):
1 stick of butter melted (-1 tbsp for buttering the pan, -1 tbsp for frosting)
1/2 cup eryth powdered,
1/4 sugar not,
1 capsule glucomannan
1 1/4 tsp Of Cinnamon, ground

FROSTING:
1/4 of the filling mix above
3 drops Maple Flavoring Oil
2 oz cream cheese, softened
pinch Salt

Preparation:

Mix the milk, vegetable oil and sugar in a pan. Warm it until just a before hot. You should still be able to stick your finger in comfortably, even though it feels hotter than room temp. sprinkle in the yeast, stir and let it sit for 5 min. There will be a little bit of frothing action.

I leave it about as long as it takes me to measure out all the flour mix stuff.

In a separate bowl mix together all the flour mix ingredients, as well as the baking powder, baking soda and salt.

I used my bread machine for this step. I added the liquid, then the flour mix, then 1 tbsp of torani vanilla and the buttery sweet dough flavoring. I let the bread machine do all the mixing, helping it along a bit with a spatula in the beginning to incorporate all the flour in the corners.

Much to my amazement the dough that formed in there after about 10 minutes of mixing and kneading was pretty much exactly like a regular yeast dough.

A little puffy, not at all sticky, nice and elastic and I was able to roll it out on the counter top like any other dough (no extra flour or plastic mat needed.)

Actually it involved very little rolling. I could easily stretch the dough into the basic shape I wanted with my fingers, then just rolled it to even it out a little. Don't press down too hard with your rolling pin - we want to maintain as much "puff" as possible

Form a rough rectangle. Then roll the dough to about 1/4 inch thickness maintaining a general rectangular shape (about 10" x 6".)

Melt the butter in the microwave, then take out about 1 tbsp for the pan and place another tablespoon full in a separate bowl (for the frosting.)

Then mix the melted butter with the erythritol, sugar-not, gluccomannan and cinnamon. It will thicken a little when you stir it in while the butter is warm. Spread 3/4 of the melted butter/sugar mix evenly over the dough regtangle with a spatula or palette knife.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a nine inch round foil cake or pie pan. Then begin cutting the rolls into 10 equal sized pieces (about 1 inch) and lay them in the buttered pan. I actually had trouble fitting them all, so I baked two in a separate pan.

Cover with a plastic bag and let them rise until they about doubled in size. In our climate that's 90+ degree out on the porch in a shady spot for 1/2 hour. Adjust as needed to your circumstances. Don't let it go longer than 40 min though as they have a tendency to collapse!

Preheat the oven to 350 F. Once risen, bake the rolls on the middle rack until dark golden brown, about 25-30 minutes. The middle part of the center roll should be more "springy" than "spongy" as in it comes back up when you gently nudge it down a bit.



For the frosting, mix together all ingredients listed and stir well until smooth. Taste and adjust as needed. Generously drizzle over the warm (but no longer hot) rolls.

Enjoy!


I have to do the final count on these, but from a rough count, they are about 4 carbs each.

Not bad for a "real" cinnamon bun experience

PS: When I mixed up the filling I was a little concerned about the cooling effect as it was rather strong, but it dissipated in the baked buns as well as in the frosting as soon as the cream cheese was added!

Last edited by Phos4us; 06-11-2011 at 02:18 PM..
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Old 06-11-2011, 02:37 PM   #2
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wow..... Bakery Perfection.... thank you for sharing
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Old 06-11-2011, 03:42 PM   #3
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They look like Cinnabon quality. Simply lovely.
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Old 06-11-2011, 03:44 PM   #4
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hehe, I've just fainted and dropped on the floor from the pics.
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Old 06-11-2011, 05:24 PM   #5
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OMG!!!! I can smell them!! What kind of camera do you use for these GREAT photos???
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Old 06-11-2011, 05:29 PM   #6
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Those really do look like the real thing. Nice photos -very clear.
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Old 06-11-2011, 06:37 PM   #7
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Those are beautiful!! *drool*
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Old 06-11-2011, 06:51 PM   #8
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OMG!!!! I can smell them!! What kind of camera do you use for these GREAT photos???
Olympus E-500 with a macro lense
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Old 06-11-2011, 07:40 PM   #9
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OMG---awesome pics--I want to lick the screen.

I don't have any WPI or carbalose so I can't make them. Any substitutions?????

Last edited by chewiegand; 06-11-2011 at 07:41 PM..
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Old 06-11-2011, 07:57 PM   #10
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Kevin would be so proud....
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Old 06-11-2011, 08:03 PM   #11
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Quote:
Originally Posted by chewiegand View Post
OMG---awesome pics--I want to lick the screen.

I don't have any WPI or carbalose so I can't make them. Any substitutions?????
I doubt it. Those ingredients are pretty much the building blocks of the dough
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Old 06-11-2011, 08:04 PM   #12
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Kevin would be so proud....
I thought so too.
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Old 06-11-2011, 08:09 PM   #13
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I never got to "meet" him but he sure lives on through all his wonderful recipes and posts on this board. I wasn't all that active on the low carb boards any more when he started.

I've been reading through so many threads and recipes of his on this board the last few days, and I'm so grateful for all his experimentation!

They provide such a good base for some good eating and also some new experiments!
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Old 06-11-2011, 09:11 PM   #14
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Thank you for sharing and for the details and the pictures.
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Old 06-11-2011, 09:36 PM   #15
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I just noticed that the frosting instructions weren't very clear, but I can't seem to edit it for some reason. So here are the clearer instructions on that:

For the frosting, mix together the 1 tbsp of melted butter, the softened cream cheese, the remainder of the cinnamon mix, the maple flavoring and the salt and stir well until smooth. Taste and adjust as needed. Generously drizzle over the warm (but no longer hot) rolls.
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Old 06-12-2011, 06:36 AM   #16
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Thanks for your time and troubles.

You can only edit for the first hour.( I think it is an hour)
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Old 06-12-2011, 09:03 AM   #17
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Oh, that would explain that. Thanks!
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Old 06-12-2011, 01:25 PM   #18
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what is KAF?
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Old 06-12-2011, 01:50 PM   #19
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King Arthur Flour
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Old 06-12-2011, 02:11 PM   #20
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Oh WOW! The most amazing food close-up I have ever seen! As someone else mentioned, I can almost smell the cinnamon through my laptop screen.
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Old 06-12-2011, 09:25 PM   #21
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These do look wonderful and I know Kevin's recipes are very good, but I tend to shy away from them because of all the special ingredients that are in them.
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Old 06-12-2011, 10:08 PM   #22
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yum
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Old 06-13-2011, 11:59 AM   #23
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Thank you. JUlie
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Old 06-13-2011, 01:47 PM   #24
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boy, those are pretty!
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Old 06-13-2011, 03:56 PM   #25
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Phos4us, I live in AZ, too, tell me when you're making these again, and I'll pop right over to your house
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Old 06-14-2011, 12:37 PM   #26
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Can I just pay you to ship me some? lol
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Old 06-14-2011, 02:50 PM   #27
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Old 06-14-2011, 03:00 PM   #28
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Can I just pay you to ship me some? lol
See? That's a GREAT idea!

I think we all need to perfect one dish. Then we make and ship it when someone needs some. This could be the easiest ever way to low carb!

Phos4us, We'll let you start with the cinnamon rolls


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Old 06-14-2011, 03:28 PM   #29
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Ahhh the low carb exchange
That would only work in "winter" around here though. Everything would be melted and icky by the time it even leaves phoenix. Except for Julie, she could swing by and pick it up
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Old 06-14-2011, 04:09 PM   #30
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I have styrofoam mailing coolers. How many do you want?
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