LC Cinnamon Rolls

[kevinpa]

Cinnamon Rolls (servings 12 @ 2.5 ecc 13 protein each)

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

http://i106.photobucket.com/albums/m273/kevinpa1/cr02.jpg

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.

http://i106.photobucket.com/albums/m273/kevinpa1/cr03.jpg

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

http://i106.photobucket.com/albums/m273/kevinpa1/cr04.jpg

Roll into a log sealing seam and ends.

http://i106.photobucket.com/albums/m273/kevinpa1/cr05.jpg

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.

http://i106.photobucket.com/albums/m273/kevinpa1/cr12.jpg

Preheat oven to 375 degrees.
Bake 20 to 25 mins or until golden sticky brown.




http://i106.photobucket.com/albums/m273/kevinpa1/cr22.jpg

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

http://i106.photobucket.com/albums/m273/kevinpa1/cr25.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/cr31.jpg

[LisaS]

ohhh - now I've got to go internet shopping ... all those "nice to have" optional ingredients have become "must have" ;)

[Relief]

Kevin--coupl'a questions--what is the volume of the splenda quick packs? ( haven't seen them in my supermarket yet) is the 1/4 tsp your recipe calls for a whole; half; quarter of the pack?

and what is the difference between the wheat protein isolate 8000/5000 I have some I bought years ago ( form lo carber .com in the old days)but don't know how it compares with what your recipes call for

thanks in advance!

[kevinpa]

Kevin--coupl'a questions--what is the volume of the splenda quick packs? ( haven't seen them in my supermarket yet) is the 1/4 tsp your recipe calls for a whole; half; quarter of the pack?

and what is the difference between the wheat protein isolate 8000/5000 I have some I bought years ago ( form lo carber .com in the old days)but don't know how it compares with what your recipes call for

thanks in advance!

One quick pack is equal to 1 cup sweetener and measures out to 1 tsp and is 3.3 carbs. So in this recipe that is equal to 1/4 cup and 1/4 of a pack.

As far as the Wheat protein isolate goes: 8000 is used for strength/chewiness and the 5000 is for improved volume. Also 8000 is very similar to VWG with more protein in it and less carbs.

HTH

[Missy]

OH KEVIN! YOU ARE SOOOOOOOOOOO FUN! THANKS FOR SHARING!!! :D

Cinnamon Rolls AND PIZZA all in ONE DAY!!!....oh, MY!!!!....

http://bestsmileys.com/fainting/1.gif

[what's for lunch]

These things look outrageous! Sadly, I have no idea what a lot of the ingredients are. Would it be possible to explicate them and list sources?
Thanx,

A drooling newbie

[maxlharris]

These things look outrageous! Sadly, I have no idea what a lot of the ingredients are. Would it be possible to explicate them and list sources?
Thanx,

A drooling newbie

Whats For Lunch:

Old thread.
Don't think KevinPA has been on in over a year.

But I am here to teach you to fish.
http://tinyurl.com/yzdyau8

Repeat for any ingredient you are unsure of.

[KnotDreams]

Dear Whats for Lunch,

Kevin posts regularly on another forum called Low Carb Friends. You'll find a sticky there with all of his recipes. Most of the ingredients can be ordered online from Netrition. I will warn you that the cost adds up and the cinnamon rolls may not be worth it.

I'm not exactly sure what resistant wheat starch is, but I believe it's similar to what they use to make Dreamfields pasta. Not something your body will completely digest and use. Other ingredients are artificial sweeteners and food products that contain lots of fiber. Some people would describe them as "Frankenfoods", and many people suffer from digestive issues when they eat them.

I've tried a few of Kevin's baking recipes. Mine never turn out quite as beautiful as the photos he takes, and the flavor is an acquired taste.

Hope that's helpful for you.
Karen

[maxlharris]

I'm not exactly sure what resistant wheat starch is, but I believe it's similar to what they use to make Dreamfields pasta.

FALSE.

Dreamfields is made of durum semolina, the same thing real pasta is made of.

When this dry ingredient is mixed with the liquid ingredients to make the pasta, it is mixed not with plain water or water and egg, but with water with a colloidal suspension of inulin and other fibery type things. It is being suspended as a colloid with these ingredient that makes them protected carbs.

It's all in their patent application. With a solid understanding of the patent, and some home experimentation, it is theoretically possible to make "dreamfields" fresh, at home. Not legal to sell, but for home use, fine.

Resistant Wheat Starch is something different all together.
http://tinyurl.com/ye4kw5t

[KnotDreams]

Thanks for the info, Max.

You obviously know more about chemistry than me. (My college major was art education...)

Nevertheless, I hope you'd agree that they're all highly-processed ingredients that aren't necessarily the best choices in the Protein Power plan. ;)

Karen

[maxlharris]

Nevertheless, I hope you'd agree that they're all highly-processed ingredients that aren't necessarily the best choices in the Protein Power plan. ;)

Not a discussion I want to have here.
I wouldn't buy the stuff to make LC Cinnamon Rolls.
Reinforces bad habits that I have.

I do not fear chemistry and suggest that if you do, you should not bother with whey protein (which is one of the best choices for the protein power plan).

[what's for lunch]

Thanks for the candid reply...I'll think twice.