Low Carb Cinnamon Rolls

Oh so yummy cinnamon rolls, adapted for low carb version from a recipe on Sally’s Baking Addiction web site. This recipe makes 12 rolls, however I only made 6 by halving the recipe. The boat smelt absolutely divine when they were cooking. If you aren’t worried about the carbs then replace the sweetener with sugar and omit the inulin. I tried making these before with a version of fat head pizza dough but really couldn’t make them work so yet again fibre flour wins the day. The recipe does look rather long but they are quite easy to make. Update, wouldn’t bother with topping again just as good without!

Wasn’t sure how these would taste with icing so only iced 4!

345g Ultra fine fibre flour

50g granulated sweetener ( I used Erythritol)

Pinch salt

2.5 tsps dried yeast

2 tsp inulin or honey

60ml warm water

120 ml almond milk (or milk) Plus 10 ml extra if needed

3 Tablespoons butter

1 large egg

FILLING

45g butter, softened to room temperature or spreadable butter

1 Tablespoon ground cinnamon

50g Sukrin Gold but any granulated sweetener will do white or brown

Optional 1/2 teaspoon of inulin (I use this to mitigate the cooling effect of erythritol sweeteners)

TOPPING

120g powdered sweetener

1/2 teaspoon pure vanilla extract

2–3 Tablespoons Almond milk or milk

Or you can use any cream cheese based frosting if you prefer

1. Mix inulin or honey and yeast with the 60ml of warm water.

2. Proof yeast in a warm place until frothy.

3. Mix together flour salt and sweetener

4. Place butter and milk (but not the extra 10 ml of milk) in a bowl and microwave until butter is melted and the mixture is warm or melt in a pan and allow to cool until warm, not hot.

5. Add proofed yeast, warmed butter and milk mixture and egg to flour and sugar and mix. I use the dough hook in a stand mixer. It takes a while to come together, if too dry add extra liquid a little at a time until dough consistency is achieved.

6. Kneed in mixer or by hand for 3 - 5 minutes.

7. Cover bowl and leave to rest for about 10 minutes.

8. Roll out to and 14 by 8 inch rectangle (or 14 by 4 to 5 inch if halving recipe)

9. Now for filling ingredients. Mix together the brown sweetener, inulin if using and cinnamon.

10. Spread the butter over the rectangle, then sprinkle over the cinnamon/sugar mixture.

11. Roll up tightly starting with the short edge.

12. Slice the log into 12.

13. Place in a round or oblong dish I did a 6 by 8 inch dish for 6

14. Cover and proof in a warm place for 60 to 90 minutes. I tend to warm my over to gas mark quarter then turn it off and put in whatever I am proofing which seems to work. Don’t go too hot as you will kill the yeast.

15. Once the rolls have puffed up bake at 190 C gas mark 5 for 25 to 0 minutes. If browning too much cover loosely with foil.