I just cant figure out how to do it!! I want to make low carb cinnamon rolls but am finding it impossible to roll out the dough because of its elasticity to spread on the cinnamon filling!!! Anyone know of any techniques??

Have you tried the classical "resting" method, where the dough just sits (covered) for a while and 'rests' and the gluten is supposed to relax for a bit?

No, I hadnt heard that.....I'll give it a try though. I read somewhere that you are only supposed to let low carb bread rise once because of making it even more elastic like, so I never thought of seeing what its like after resting. One time I left the dough in the bread maker for 15 mins and it had already rose pretty good.
I'll give it a try though and see, thanks!

There are dough relaxers out there although I haven't tried them. Wonder if they work?

Thanks, I'll look into that
Vicky