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Old 01-16-2007, 12:14 PM   #1
Kevinpa
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Here are the Cinnamon Rolls I Promised

Cinnamon Rolls (servings 12 @ 2.5 carbs each)

I used a close copy of my carbquik white bread dough with a few tweaks for these cinnamon rolls and my basic erythritol frosting for the filling and topping.

Hope you all enjoy!! BTW, you should smell my kitchen.

Cinnamon Filling and topping

4 T. butter
1 cup powdered erythritol
1/4 cup polyD
1/4 cup not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
1/4 cup warm water
2 1/2 t. cinnamon

wisk to combine
powdered erythritol, not/Sugar, cinnamon, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.
add sweetzfree and wisk 1 last time until smooth and creamy


Rolls

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/4 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed to make a rollable dough.
Then turned the dough onto a dusted countertop and roll out to a 10 x 12 rectangle.


With a basting brush coat the dough with cinnamon filling to 1/2 inch from edge.


Roll into a log sealing seam and ends.


Cut log into 12 pieces and place in a greased 9 x 13 baking dish.


Cover and let rise for 1 to 2 hours in a warm draft free place till rolls double in size.


Preheat oven to 375 degrees.

Bake 20 to 25 mins or until golden sticky brown.




Let cool for 5 to 10 min and baste with cinnamon topping.

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Old 01-16-2007, 12:53 PM   #2
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Old 01-16-2007, 12:55 PM   #3
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I actually started drooling just looking at these!
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Old 01-16-2007, 01:15 PM   #4
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Hotdamn! Those look good!
If they taste anywhere near as good as they look, I'll be needing to exercise great restraint to not eat half the batch in one sitting.
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Old 01-16-2007, 01:16 PM   #5
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oh.
my.
god.
those look divine. i feel like i can almost smell them.
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Old 01-16-2007, 01:52 PM   #6
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I USED to like Kevin!! I agree with Gibbs....this is just plain cruel!!

Seriously, thanks so much Kevin for your recipes. It makes this woe sooooo much easier! I don't have all of the ingredients to make these, YET, but you can bet I will soon! I have been meaning to get a Netrition order together, but haven't gotten around to it yet. I guess this is my clue to get on the stick! I'll have to look back for the post that has a list of the "must haves" from them.

Have a good day everyone!
Pam
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Old 01-16-2007, 02:46 PM   #7
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Kevin: These look divine..I think the fact that your filling is smooth and thick will give much better cinnamony flavor than just sprinkling on cinnamon and splenda..

I do have to order the special WPI and the Not Sugar..don't have that and want it to be perfect..not subbing anything.
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Old 01-16-2007, 02:51 PM   #8
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OMG Kevin! These look wonderful! The only thing I don't have is the powdered Erythritol. I have had pretty good success using powdered Splenda. Do you think I should try it for these or wait till I get the powdered E? I'd almost like to try grinding some E for this, I know you've said it doesn't seem to get fine enough but I really want to try these. Actually, my DH was eating a HC cinnamon roll when I came home today, he'd heated it in the microwave and it smelled so good, then I came here and saw this post. Bless you!
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Old 01-16-2007, 03:16 PM   #9
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Tweaker, I have been working on these cinnamon rolls and the E frosting since before thankgiving. I have put quite a bit of time and ingredients into getting it to what I consider tasting like the real deal. Feel free to tweak what you like but I am not recommending you change anything in this recipe.
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Old 01-16-2007, 03:28 PM   #10
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All I can say Kevin is

OMG!!
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Old 01-16-2007, 03:33 PM   #11
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I don't know how you cut your cinnamon rolls, but if you use dental floss they stay nice and round and are amazingly easy to cut. Slide the floss under the "log" and bring the ends to the top, criss cross the ends and pull. Easy!

Congratulations on your success! The rolls look great!
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Old 01-16-2007, 03:42 PM   #12
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Quote:
Originally Posted by Crink View Post
I don't know how you cut your cinnamon rolls, but if you use dental floss they stay nice and round and are amazingly easy to cut. Slide the floss under the "log" and bring the ends to the top, criss cross the ends and pull. Easy!

Congratulations on your success! The rolls look great!
Actually I cut them with the edge of a long metal spatula. After I cut through the log I just turned the spatula so the roll was lying on it and just tranfered the roll to the baking dish. Easy.
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Old 01-16-2007, 04:11 PM   #13
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Kevin,

Like everyone else has already said, O.M.G. Those look sooo good. I will have to try them real soon.

Thank you again for your great recipes.
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Old 01-16-2007, 04:56 PM   #14
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Thanks Kevin. Since you have put so much time and effort into this, I will not change a thing and I will get some powdered E! You are so accomadating to attempt things we suggest and so helpful with answers to our questions, I believe if you say don't mess with it - I'll not mess with it!

I haven't seen Carolyn in here yet and I know she's waiting for these. Hopefully she'll be along soon or maybe she's already in the kitchen!
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Last edited by Tweaker Geek; 01-16-2007 at 05:00 PM..
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Old 01-16-2007, 05:21 PM   #15
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Kevin...U ARE THE MAN !!!!!!
Can't wait to try this, I have all the ingredients too. Yay! I want some pecans in the filling too.
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Old 01-16-2007, 05:39 PM   #16
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Thank you All for the kind words. As most of you know I am my own worst critic and will be the first to find fault with the things I make. This is one of those times though that I am having a tough time finding something I don't like about the outcome of these rolls. I promise though..... not to break my arm patting myself on the back......
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Old 01-16-2007, 06:32 PM   #17
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A couple of after shots.







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Old 01-16-2007, 06:35 PM   #18
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they look awesome kevin... you are killing us. Now you need to open an e-store so we can buy your wonderful offerings.
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Old 01-16-2007, 06:41 PM   #19
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Boy,oh boy,oh boy!

DH loves almost anything cinnamon. This is my next treat to bake. I thank you and DH thanks you, Kevin. These look wonderful! We haven't had cinnamon rolls in so-o-o-o long...

Ginny
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Old 01-16-2007, 07:53 PM   #20
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Quote:
Originally Posted by Kevinpa View Post
I promise though..... not to break my arm patting myself on the back......
Don't worry, we'll do all the back patting, and man do you deserve it! (Plus, we don't want you to break that arm--it might hinder you from making all of these great creations!) Truly, these look fantastic and I'm looking forward to trying them very soon!
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Old 01-17-2007, 03:03 AM   #21
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Another excellent recipe!

Kevin!

These look wonderful. I will have to buy the sweeteners though...I only own Splenda. Could you use the dough recipe (minus the sweeteners) for a pepperoni roll?

Thanks again,
Marla
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Old 01-17-2007, 03:29 AM   #22
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These look awesome!!! Yet another reason I need to get some money together to place an order from netrition! I need that Not Sugar and I assume no stores carry it.
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Old 01-17-2007, 03:38 AM   #23
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I'm sure you could Marla. In the next week I plan on trying some soft burger buns with it. When I saw the texture of these rolls I knew it had real possibilities as a bun also.
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Old 01-17-2007, 07:36 AM   #24
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Old 01-17-2007, 07:43 AM   #25
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FYI, These freeze and thaw very well vacuum sealed. I tested a few overnight and was pleased wth the results.
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Old 01-17-2007, 07:56 AM   #26
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OMG........... these look fantastic........... I can smell them from here......
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Old 01-17-2007, 08:06 AM   #27
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OMG these look AWESOME. I love cinnamon rolls.
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Old 01-17-2007, 08:11 AM   #28
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They look sinfully delicious!
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Old 01-17-2007, 09:03 AM   #29
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These look great Kevin! I have only been following the white bread thread occasionally, so forgive me if this answer is in there.

What was the result when more dry ingredients were added to make the texture of the unbaked dough more firm?

Thanks again!
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Old 01-17-2007, 09:31 AM   #30
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These look great Kevin! I have only been following the white bread thread occasionally, so forgive me if this answer is in there.

What was the result when more dry ingredients were added to make the texture of the unbaked dough more firm?

Thanks again!
When I started to develop this recipe, my first attempt was using the carbquik white bread dough as is, but realized very quickly that it was too heavy and sticky for this application. After about a half dozen tries I was able to get the base dough light enough that the addition of the extra wpi 5000 during the kneading process did not cause the texture to become heavy and tough.
Compare this ingredient list to that of of the carbquik bread and you will see what I had to change to lighten it.

I am quite sure that this basic base dough will now allow me to make a soft bun like those HC bakery buns I used to eat.
One of my many ongoing projects.

Hope that answered your question.
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