This recipe is designed to teach everyone how to make easy low carb sugar free cinnamon rolls
Course Dessert
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 10mini rolls
Ingredients
2/3cupalmond flour
2/3cupvital wheat glutensee note for gluten free
2/3cupoat flour or gluten free flour of choice
2TBSgranulated stevia or sweetener of choice
5tspbaking powder
1tspsalt
3TBSbutter, melted
3/4cupmilk
Filling
1cupgranulated stevia or sweetener of choice
1/4cuppure maple
4TBSsoftened butter
3 tspground cinnamon
Icing
3/4cuppowdered Swerve
1/8cupmilk
1/2tspvanilla extract
Instructions
Preheat oven to 400 degrees. Lightly spray 12 cup muffin pan
Filling
In a small bowl use a fork and stir together stevia and maple until fully combined. Add remaining filling ingredients and stir to fully combine all ingredients
Dough
In a large mixer bowl whisk together almond flour, vital wheat gluten, oat flour, stevia, baking powder and salt until fully incorporated
Add melted butter and milk then beat on low 30 seconds or until all ingredients are wet. Increase speed to medium and beat for 3 minutes or until the dough is stretchy.
Line and lightly flour a clean work surface. Use your hands and press dough out to a 1/4 inch thick rectangle.
Spread filling mixture in a thin layer in the center of the rectangle. Gently roll the rectangle into a tube shape. Cut the tube into 10-12 equal pieces. Bake 20-25 minutes
Glaze
In a small bowl whisk together all the glaze ingredients until fully combined
Once rolls are finished baking let them cool in the pan until cool enough to handle. Frost each roll with desired amount of glaze. Serve warm or store in an airtight container in the refrigerator
Notes
For Gluten Free: substitute vital wheat gluten for 2/3 c more almond flour plus 1 tsp xanthan gum