I cannot believe that this is Keto! These rolls are beyond amazing. They are soft, fluffy, and topped with the most amazing brown butter icing you ever tasted. The rolls are Keto, low-carb, gluten-free, and grain-free! I hope you enjoy them just as much as we did. BTW, they can last up to a week. Just throw them in the microwave for about 15 – 20 seconds to get them back to the oven consistency.
Ingredients
For the Dough
· 2 1/2 cups shredded mozzarella
· 2 oz. softened cream cheese
· 1 1/2 cups almond flour
· 2 tablespoons coconut flour
· 1/2 cup granular erythritol
· 2 teaspoons xanthan gum
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 1 tablespoons apple cider vinegar
· 1 teaspoon vanilla extract
· 2 eggs
For the Filling
· 1/2 cup softened butter
· 1/4 cup brown sugar substitute (such as Sukrin Gold)
· 3 tablespoons ground cinnamon
For the Icing
· 3 tablespoons butter
· 1 1/2 cups confectioner erythritol
· 3/4 teaspoon vanilla extract
· 2-3 tablespoons almond milk
Instructions
For the Dough
1. Heat your oven to 350°F and line a 8 x 11 inch baking dish with parchment paper.
2. In a medium microwave safe bowl, microwave the mozzarella and cream cheese for one minute, remove and stir, then microwave for another 45 seconds or until the cheeses are completely melted.
3. In a large bowl fitted for a stand mixer, combine the almond flour, granular erythritol, coconut flour, xanthan gum, baking powder, and salt.
4. Next, add in the apple cider vinegar, vanilla, eggs, and melted cheese. Place the hook attachment onto the stand mixer and mix the ingredients together for at least 5 minutes or until completely combined, scraping the sides of the bowl as you go until a dough forms.
5. Create a large bottom layer of plastic wrap by connecting several sheets together until it is at least 24-inches long x 20-inches wide.
6. Place the dough in the center of the plastic wrap.
7. Make the top layer of plastic wrap in the same way and size (24 x 20 inches) and place on top of the dough.
8. Roll out the dough between the two layers of plastic wrap until it is a 20 x 16 inch oval. Stretch out the plastic wrap if needed so that it doesn't get caught under the dough.
9. Remove the top layer of the plastic wrap and move onto the filling.
For the Filling
1. In a medium bowl, mix together the butter, brown sugar substitute, and ground cinnamon.
2. Spread out the cinnamon mixture evenly onto the top of the dough.
3. Using the bottom layer of plastic wrap, roll the dough up lengthwise, starting at the long side of the dough oval.
4. Cut the dough into 10 cinnamon rolls. The dough will be sticky so use a string if you have it.
5. Place the cinnamon rolls in the lined baking dish and bake for 25-30 minutes or until the tops and sides of the rolls turn golden brown.
For the Icing
1. In a small saucepan heated over low-medium heat, cook the butter for about 5 minutes or until it has browned and developed a nutty aroma. Be careful not to burn the butter.
2. Turn off the heat and whisk in the confectioner erythritol, vanilla, and 2 tablespoons of almond milk. Add a little more milk until you have reached your desired consistency.
3. Allow your cinnamon rolls to cool slightly before topping them with the icing.
4. Use a spoon or spatula to spread the icing over cinnamon buns.
