BREADS: CINNAMON ROLLS (click here to print)

                                                                                    

                                                 picture by Billie Marie

Tip:  these taste best warmed up in the microwave the next day



Ingredients:

- 3.5  cups of shredded Mozzarella Cheese

- 1.5 cups of Almond Flour

- 4 Tablespoons of Cream Cheese

- 2 eggs

- 1/2 cup of Erythritol (sweetener of choice)

Filling

- 2  Tablespoons of Cinnamon (+/- to your preference)(I do 4tbs because I love cinnamon)

- 1/2 cup butter, softened (microwave helps if not fully softened)

- 1/2 cup erythritol (+/- to your preference)(add a few tbs. maple syrup for brown sugar flavor)

-

Glaze

- 4 Tablespoons of cream cheese

- 1 teaspoon of vanilla extract

- Erythritol (the amount will vary depending on how thick you want your glaze.

Instructions

1. Preheat oven to 375. In a large bowl, melt mozzarella cheese in microwave for 1 minute. Stir and if stringy, microwave for another 30 seconds. Stir. Continue this process until melted and of a doughy consistency.

2. Add in cream cheese, flour, eggs, and sweetener and mix in. This should still look like dough. If it gets stringy, microwave for 20-30 seconds and stir again.

3. (Optional: Lay out parchment paper) Spread dough out into a rectangle. Try not to flatten it out too thin, because you may have difficulty when rolling up). The thickness is up to you, I didn't measure, I just know that if too thick, you won't have much of a rectangle, and if it's too thin, it won't hold the filling very well. 

4. Spread the softened butter over the top of the crust. Sprinkle cinnamon, sweetener,  evenly over the dough. (This is where you will determine if you want to add more cinnamon and sweetener...it is up to you).

5. Carefully, roll up, lengthwise, into a log. Take your time with this.  Seal the end.

6. Line baking sheet with parchment paper (if you like a danish style roll) or a 8x8 square pan (for a more cinnamon roll shape) and use a sharp knife to cut into 12 equal parts

7. Bake for 15-20 minutes. PLEASE WATCH CLOSELY! Oven temperatures and altitudes cause a variation to what you need to set your oven to. A good way to tell when done, is when they are a golden brown. Take out, and let cool for about 5 minutes.

8. Glaze with Icing, or top with toppings of choice (pecans.coconut, preserves) and Enjoy! 


12 servings: 4.9 carbs per serving

TIP: If you find the dough to be too sticky to roll up just flatten out and cut into square like the picture above.
To cut into rolls...roll up the dough using the parchment paper.  Put roll in freezer. Once frozen, cut into rolls and bake.




adapted from:






http://renewedjoy.wixsite.com/ketorenewed/single-post/2017/01/11/Fathead-Cinnamon-Rolls