Quick Keto Caramel Cinnamon Rolls

Quick Keto Caramel Cinnamon Rolls

Quick Keto Coconut Flour Caramel Cinnamon Rolls (Yeast And Gluten Free)

This recipe is designed to teach everyone how to make quick keto coconut flour caramel cinnamon rolls
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Course: Breakfast, Dessert
Prep Time: 5 minutes
Cook Time: 23 minutes
Servings: 9 rolls

Ingredients

  • 3/4 cup coconut flour
  • 1/4 cup golden monkfruit sweetener or brown sugar sweetener of choice
  • 3 TBS psyllium husk powder
  • 2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1/2 cup room temperature butter, softened
  • 2 tsp caramel extract can use vanilla or maple extract if caramel extract is not available
  • 1/4 cup WARM milk

Filling

  • 3 TBS brown Swerve or brown sugar sweetener of choice
  • 2 TBS ground cinnamon
  • 2 TBS butter, melted and cooled

Caramel Icing

  • 2 TBS milk of choice
  • 2 TBS butter
  • 2 TBS golden monkfruit sweetener or brown sugar sweetener of choice
  • 1/4 tsp caramel extract can use vanilla or maple extract if caramel is not available
  • 1 1/4 cups powdered Swerve or powdered sweetener of choice

Instructions

  • Preheat oven to 350 degrees. Line an 8 inch round cake pan
  • In large mixer bowl sift or whisk together the dry ingredients until no lumps are in the dry ingredients
  • Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium-low. Beat on medium-low 30 seconds or until fully combined
  • Scrape down the sides of the bowl if needed. Add the butter and extract. Beat on low 10 seconds to break up the butter. Increase speed to medium. Beat on medium 30 seconds or until combined and creamy
  • Scrape down the sides of the bowl if needed. Add the warm milk. Beat on low 10 seconds to incorporate the milk. Increase speed to medium. Beat on medium 30 seconds or until fully combined and smooth
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Allow to rest uncovered at room temperature about 10 minutes to absorb any extra moisture
  • Transfer to the refrigerator. Allow to rest in the refrigerator about 5 minutes so the dough can firm up
  • While the dough is resting in the refrigerator, in a small bowl combine all the filling ingredients. Use a fork and stir together until fully combined. Set aside
  • Remove the dough from the refrigerator. Massage the dough in the hands a few times to make sure the texture is right. The dough should be lightly moist but should not be sticky
  • Shape the dough into a long oval. Place the oval onto a cleaned lined cutting surface. Press or roll the dough out to a long rectangle about 1/4 inch thick
  • Use fingers and crumble the filling mixture evenly over the rectangle. Leave a little room around the edges. Carefully roll the dough into a spiral log starting with the wide side of the rectangle. Make sur the log is smooth as you are rolling it. If the roll begins to crack lightly moisten the tip of your fingers and gently smooth out the cracks
  • Once fully rolled. Slightly moisten fingers and lightly rub fingers along the seam of the roll to seal it. Cut the roll into 9 separate portions. Place each portion side by side into the prepared cake pan. Bake at 350 degrees for 20-25 minutes or until lightly golden on top
  • During the last 5 minutes of cooking begin making the icing
  • Remove from the oven. Rolls will be slightly soft but will firm up as they cool. Allow to cool a couple of minutes before icing the rolls

Caramel Icing

  • In a medium saucepan whisk together the milk, butter and golden monkfruit sweetener until fully combined. Whisk continually until the butter is fully melted, the sweetener id dissolved and the mixture has come to a low boil.
  • Remove from the heat. Whisk in the extract until combined. Gradually whisk in the powdered Swerve in small amounts whisking in after each addition. Whisk until the Swerve has fully dissolved
  • Spoon warm icing evenly onto warm rolls. Serve immediately or store in an airtight container in the refrigerator for up to 5 days


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