So, I tried this recipe a long time ago. Before Instagram, my blog and all of that. They didnt turn out so hot. But, Ive been longing to try these again. I recently wrote about how it was 60 and sunny in Texas but the Midwest was getting hit with a lot of snow. Well, guess what? Now, I have moved back to the Midwest and I got hit with the snow! So, Ive really been craving these cinnamon rolls Ive been seeing all over Instagram.
Edit: This is a revised post, I remade these and they were SO much better!
I originally made these using the original fat head dough with almond flour and they are good BUT I was watching the low carb cinnamon roll battle video on Highfalutin Low Carb and I loved how these ones from LowCarbYum came out! So, I had to try them out!
Cinnamon Bun Ingredients:
- 2 1/2 Cup Mozzarella Cheese
- 1/2 Cup Coconut Flour
- 3 Eggs, beaten
- 2 oz Cream Cheese
- Swerve Brown Sugar Substitute
- 1/4 cup granulated/powder sugar substitute
- 2 Tbs baking powder
- 4 Tbs Butter; softened and divided
- 1/2tsp Vanilla Extract optional
- Cinnamon
HelpfulCookware:
Directions:
- Microwave together mozzarella cheese and cream cheese in a microwave safe bowl for 60 seconds, until its slightly melted. I also chose to microwave the butter in this step because it wasnt softened and it worked out fine for me. Your time may vary with your microwave.
- Once the cheeses have melted a bit and are pliable, add in the coconut flour, the eggs, granulated sweetener substitute, baking powder, 2 tbs softened butter (if you didnt add the butter in the first step) and vanilla extract, if using.
- Knead the mixture together until its all incorporated. If you find the mixture to not want to incorporate, you can pop it back in the microwave for 30 seconds and try again. You really want to make sure it all gets together and forms a dough ball at the end. ProTip:Wetyourhandsbeforekneadingtokeepthedoughfromstickingtoyourhands!
- Pull out two pieces of parchment paper and put it on the counter. Youre going to use one on the bottom of the dough and one of top to keep the rolling pin from sticking to the dough. Roll out the dough between the pieces of parchment paper until you have a rectangle approximately 12 long by 9 wide and 1/4-1/2 thick.
- Spread the butter and cinnamon over the dough evenly, I just used a butter knife. LowCarbYum also says you can add in some sugar free maple syrup in this layer for a more gooey cinnamon roll and, I did choose to do that!
- After youve spread the butter mixture evenly, sprinkle the brown sugar substitute all over the butter/cinnamon. I used probably 1 tbs of cinnamon.
- Youre then going to roll it starting from the shorter in width, 9 side. So, roll it so its going to be a shorter roll rather than if you rolled it starting with the longer side of the rectangle. I would suggest you roll them as tight as possible because, I think thats why mine ended up being honey buns instead of nice looking cinnamon rolls the first time. Regardless,theyrestilldelicious.
- Cut them into 12 even pinwheels and place them in a 913 baking dish. I used a glass one. Grease your pan! I would suggest to place the rolls as close together as possible on your baking dish/pan. Bake on 400 F for about 14-16 minutes, until the top is golden brown. Mine took about 20 minutes to get to that point. Probably the dish I was using.
While the cinnamon rolls/buns are in the oven, go ahead and make up your icing.
IcingIngredients:
- 3 oz Cream Cheese
- 3 tbs softened butter
- 1/4 cup powdered sugar substitute
- 1/4 tsp vanilla extract
- Basically youre going to want to get these ingredients softened and then whisk them together. My stove is electric and I have that one stove burner thats a vent for the oven. So, I just set the bowl of ingredients unmixed on top of that burner while the cinnamon rolls were baking and then stirred it together as it softened.
- You could also just microwave this for a 20-30 seconds, stir (I used a fork) and repeat until its melted into a nice icing consistency.
Once your cinnamon rolls are done, let them cool for about 3-5 minutes and spread your icing over them. Theyre ready to eat! Enjoy in the morning with a cup of coffee or at night after dinner. Mine didnt turn out beautiful the first time but it goes to show we are not perfect but at least we try, and you can try again like I did! And as long as its delicious and fits our macros, who cares?
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