Cinnamon roll recipe-LoCarb Lo
 

Cinnabon rolls are approximately 534 calories each, 8 prot, 85 carb, and 18 fat.

This recipe makes large rolls with 198 calories each, 14 prot, 17 carb and 8 fat.

Incredible Soy/Wheat Cinnamon Rolls

Note: Allow 3 hours for dough risings.


Add 2 packages of dry yeast to a bowl of 1/4 cup lukewarm water

Scald:

1 cup 1% milk (or non-fat milk--if using non-fat milk subtract 1 gram of fat and 9 calories)

Pour scalded milk over:

1/2 cup shortening

Stir until mostly dissolved. Then add:

1/2 cup Splenda sweetener
1-1/2 teaspoon salt

Mix. Let cool. Then add:

2 egg whites
yeast mixture

Mix after each addition of dry ingredients. Add:

1/3 cup Vital Wheat Gluten (naturally high in protein)
1-1/2 cups Atkins Bake Mix (May substitute GNC Bake Mix or Soy Flour)

Stir in:

2 cups All Purpose Flour

Knead by hand until elastic and smooth. Place ball of dough in large bowl and cover with damp-dry cloth. Let rise for 1-1/2 hours.

Roll dough out into a triangle that is 1/2 inch thick between two sheets of wax paper. Pull off top sheet of wax paper and cover generously with Splenda (about 1 to 2 cups Splenda) and cinnamon (up to 1/2 cup of cinnamon). Roll rectangle in fashio of jellyroll.

Using sharp smooth knife, scissors or string, cut of slices about 1 to 1-1/2 inch thick. (Makes about 15) Place on large cake pan with rolls nearly touching. Let rise about another hour until rolls fil the pan generously.

Bake at 350 degrees for 15 - 20 minutes. (If rolls have not risen properly bake for 25 minutes -- they will still taste good).

Frosting:

In saucepan add 2 tablespoons Corn Starch to one cup water, 2 cups Splenda and 1 tsp vanilla. Bring to a boil and let thicken. Cool before frosting rolls.