Today was such a beautiful morning. I just had to take advantage of the pretty sunlight coming through the windows and the birds singing outside. I kinda think I had a Snow White vibe going on. Haha!! What better way to celebrate pretty weather than by cooking? These cinnamon rolls were the perfect way to curb my sweet tooth. Next time I will make them a bit sweeter, but I’ll allow that to be at your discretion when you’re putting your recipe together. I’ll throw in the measurements I used, as well as the changes in sweetness that I’ll use next time.
Be sure to comment and let me know what you think of these. I love to hear feedback on my recipes! Good or bad. I welcome it all. After all, I can’t improve them if I don’t know how others’ taste buds are reacting!
What you’re gonna need
- 3 ounces cream cheese
- 1 1/4 cup mozzarella cheese
- 2 tsp baking powder
- 1 cup almond flour
- 1 egg
- 1 tsp vanilla extract
- 2 tsp stevia, or sweetener of your choice (next time I’ll add an extra tablespoon of stevia)
- 2 tablespoons stevia
- 2 teaspoons cinnamon
- 3 tablespoons of butter (softened/room temperature)
- 2 ounces cream cheese (softened)
- 2 tablespoons heavy whipping cream
- 2 tablespoons stevia (next time I’ll add and extra tablespoon)
Let’s get to cookin’
- Pre heat your oven to 350 degrees Fahrenheit.
- Place mozzarella cheese and cream cheese in a bowl and microwave for 30 seconds, mix together, microwave for another 30 seconds, and mix again.
- Add the rest of your dough ingredients and mix well, kneading in the process to be be sure all ingredients are thoroughly mixed.
- Place dough on parchment paper and roll out in a thin layer. I like to place an extra piece of parchment paper on top of the dough while I’m rolling it so I don’t have to worry about it sticking to the rolling pin. Just a tip, when you’re rolling your dough, try to create a rectangle shape. This helps you to better form the cinnamon roll shape later on. I like to fold the edge of the parchment paper once the dough has been rolled out. This helps to ensure the edge is straight.
- Next you’re going to mix your ingredients for the filling. I found it to be easier if the butter was softened. Not melted though. You risk the chance of the filling getting too runny if you melt the butter. Spread the filling out evenly on the dough.
- Next, you’re going to roll it. This can be a bit tricky trying to explain, so I made a video on how I got mine to roll so easily. Once it’s rolled, be sure to blend the edges together, like in the video, so it doesn’t come undone while you’re cutting the dough into rolls.
- Cut the dough into piece, you decide how thick. I did about 1-1.5 inch thick piece. Try making 10 pieces so it matches the serving size for the proper carb count. I suggest placing them in a dish like the one pictured. This is to help avoid those hard edges, and aids in holding in moisture so your cinnamon rolls don’t get too dry.
- Place them in the oven and make your icing. I placed my icing in a sandwich bag when I was done mixing it. Snipped a small corner off the edge, and used it like a piping bag.
- Cook for 20-25 min or until golden brown.
- Cover in icing and enjoy!
Serving size 10
Total carbs per serving: 3.6g