For all the NEWLY converted baking fans, like me you may be wondering what is so magical about “cream of tartar?” BUZZ, the answer is:  Cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking. When it’s added to egg whites, it boosts the strength of the individual air bubbles and slows down their natural tendency to deflate.  OKAY – now you know WHY cream of tartar is used in the art of bread making. Reading recipes and experimenting in the kitchen,  Cinnamon puff roll without glaze!

Cinnamon Roll – BAKE at 300 degrees F for 30 minutes – watch video below

3 eggs, separated (whites in mixing bowl, yolks in another larger bowl

1/2 tsp cream of tarter into egg whites Beat egg whites into stiff peaks

Into egg yolks add two packets of stevia + one packet yeast +  3 oz of cream cheese.

Mix in a pinch of salt beat into a cake batter consistency.

Next, take 1/3 of egg whites fold gently into yolk mixture, add cinnamon to taste.

Parchment lined cookie sheet stack dough BAKE at 300 degrees for 30 minutes

Fold ( NOT MIX) the remaining egg whites in until incorporated

SPRINKLE TOPS out of the over with a mix of one packet Stevia with 2 tbsp cinnamon.