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Marys Low Carb Cinnamon Rolls

Submitted by: Mary on 07/19/2003
7296 views
2.66 avg rating
224 votes
 
 
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Ingredients

Make dough in bread machine:

1/4 C Water

1 C Heavy cream

1/2 C Butter, unsalted, sweet cream

1 Jumbo egg, well beaten

1 t Vanilla (alcohol free)

1/2 t Salt

1/2 C Granular Splenda

4 1/2 C Atkins Country White Bread mix (you will have to purchase 2 boxes)

1/4 oz Yeast (make sure it is fresh, check date)

Cinnamon dental floss
FILLING:

1 C Brown Sugar twin granular (the sweet and low version will not work)

5 T Korintje cinnamon (use really excellent grade cinnamon, it makes a huge difference)

1/2 C Butter

CREAM CHEESE FROSTING:

4 oz Cream Cheese

1/2 C Butter

1 3/4 C Granular Splenda

1 t Vanilla extract

1/8 t Lemon extract

Directions

Dough:



Allow all ingredients to reach room temperature.



Melt the butter. Add the water and cream. Cool the mixture until it reaches 110 - 115F degrees.



Add the remaining ingredients to your bread machine in the order listed above for the dough. Mix on the dough setting (follow your bread machine instructions)



FILLING:



In a bowl, mix the brown sugar twin and cinnamon.



After the dough cycle has completed, roll and stretch the dough out into a 15" X 24" rectangle.



Mark off 1" along the 24" edge of the dough, closet to you. You will not spread the

butter or brown sugar twin/cinnamon mixture on this edge.



Spred the softened butter over the dough with a rubber spatula and then evenly distribute the cinnamon/brown sugar twin mixture over the dough. Be careful to leave your 1" edge clean.



Use a rolling pin to lightly roll the cinnamon and brown sugar twin mixture into the dough.



Starting at the far edge of the dough, roll it up tightly. Begin at the edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll, you should have a 24" roll.



Mark roll every 1 1/2" with a knife.



Use a long piece of the cinnamon dental floss to cut the roll.



Cut the roll by placing the floss under the roll at each of your 15 marks and crossing the floss and using it to cut through the dough. You should get 15 rolls.



Line your baking pans with parchment paper. Place 5 rolls into an 8" square pan (one roll in each corner and one in the center). Cover with a towel and place in a warm, draft free place until almost double in zise, approximately 1 hour.



After rising the rolls should touch each other and the sides of the pan. This is important for the soft, moist texture like cinnabons.



Make sure you use 3 8" square baking pans, 5 rolls to a pan.



Bake each pan (one at a time) separately at 335 degrees for 20 minutes.



FROSTING:



Let cream cheese and butter come to room temperature.



Use an electric mixer on low to blend cream cheese and butter, about 6 minutes.



Now whip mixture at medium speed, about 10 minutes.



Add 1 C of granular splenda and mix for 1 minute at low.



Add remaining 3/4 C splenda and whip for another minute at low.



Add vanilla and lemon and whip for 1 minute at high.



When cinnabons are done baking, frost while still warm.

Additional Information

This takes alot of work, but are well worth the time for a wonderful treat. It also costs a little more because of the fact that you have to purchase two Atkins bread mixes. It is well worth the cost, especially if you don't make them often.

Servings

15

Calories

5.5/gram

Time to prepare

3 hours

Difficulty

Average
 

Comments

Serve with extra frosting for dipping.
 
 
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