Cinnamon Rolls

Cinnamon Rolls

I absolutely love cinnamon and I love the smell in the house when baking with cinnamon.  I tend to overdose on cinnamon in December and at Christmas, but these lovely American-style cinnamon treats are wonderful all year round. At only 1 net carbs per roll, you can have more than one – because one simply won’t be enough!

INGREDIENTS – For 12 rolls

For the Rolls:

  • 150g Grated Mozarella (easily available in your local supermarket)
  • 50g Cream Cheese
  • 100g Almond Flour
  • 25g Coconut Flour
  • 40g Bocha Sweet granular sugar substitute
  • 1 tsp Bicarbonate of Soda
  • 1 large egg (lightly beaten)
  • 1 tsp Apple Cider Vinegar (or white wine vinegar)

For the filling:

  • 100g Butter – softened
  • 1tblsp Ground Cinnamon 
  • 40g Bocha Sweet granular sugar substitute

For the Icing:

  • 40g Bocha Sweet granular sugar – grind to a fine powder in a pestle and mortar until like icing sugar.  (If you can source the Bocha Powder, this is the ideal replacement for icing sugar).
  • 2 tblsp Double Cream
  • 1/2 tsp Vanilla Extract

METHOD

  • Preheat the oven to 180*C
  • In a heavy-bottomed pan, heat the mozzarella and cream cheese until thoroughly melted and combined together
  • Remove from the heat and set aside
  • Add all the dry ingredients together in a bowl and mix together thoroughly
  • Add the dry ingredients, the egg and the Apple Cider Vinegar to the melted cheese mixture and mix firmly and thoroughly with a strong wooden spatula or spoon to combine the ingredients into a recognisable dough consistency.  This can take a few minutes, but needs to be done thoroughly.
  • Cut two pieces of greaseproof paper into a rectangle a little larger than 30cm x 20cm and roll the dough out between the two sheets of greaseproof paper.  
  • Shape the dough through the paper until you have a neat rectangle roughly 3mm thick. If I have a more rounded shape, I cut off the ends and fill in the corners.  This is fine and works well.
  • Leave the dough for a moment whilst you make the filling
  • In a smaller bowl, mix the softened butter, Bocha Sweet and cinnamon until thoroughly combined.
  • Take the top sheet of greaseproof paper off your rolled dough and spread the cinnamon butter onto the dough with a pallet knife or spatula.  Go right to the edges.
  • Then carefully roll up the dough from the shorter side by using the greaseproof paper to roll without misshaping the dough.
  • Place the dough in the fridge to settle for at least 30 minutes.  This will make it easier to cut the dough and help it to maintain its shape
  • Once the dough is chilled, take it out of the fridge and slice into 12 equal spiral rounds.  Place 8 pieces into an 8-hole 60mm cylinder silicone mould and bake in the centre of the oven for 14-15 minutes, until golden brown.  Allow them to cool in the mould.
  • If you don’t have a silicone mould, you can use muffin/cupcake liners.  This helps to keep the spirals stuck together so they don’t unravel whilst baking.
  • Once cool, prepare the icing by mixing together your powdered Bocha Sweet sugar with the double cream and vanilla extract.  The consistency should be like a thick double cream.
  • Pour the icing mixture into a small piping bag (you can make one with baking parchment or paper) and neatly ice a zig-zag pattern on the top of each roll.

Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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