Cinnamon Rolls

Dough

1. Mix milk, vegetable oil, Swerve Granular, and 2 TBS sugar in a pot or dutch oven. Scald the mixture- stirring occasionally (you want to heat it just before boiling). Turn off the heat and let the mixture sit for 30-45 minutes until lukewarm, around 100 degrees.
2. Sprinkle yeast in lukewarm mixture (it can’t be hot or the yeast will clump). Let it sit for a minute, to give the yeast time to react with the mixture, and then add 2 cups of flour and stir mixture together. Cover and let sit for at least an hour.
3. After an hour the dough should rise, mix in remaining 1/2 cup of flour, baking powder, baking soda, and salt. Cover dough and refrigerate for a few hours or make cinnamon rolls immediately. You can also let dough sit overnight and make rolls in the morning.
4. Sprinkle counter top generously with flour. Shape dough into a rectangle, and then roll the dough thin, maintaining a general rectangle shape. It may be 2 feet long and 1 feet wide.
5. Evenly spread butter over dough, then sprinkle Brown Swerve over butter, then evenly sprinkle cinnamon.
6. Take the dough from the long side of the rectangle and begin to tightly roll it towards you. The butter/cinnamon/Swerve mix will ooze at you and get messy. Once a tube like roll is formed, pinch the seam so the roll stays together.
7. Spread 1 tablespoon of butter into a round cake pan. Cut cinnamon rolls into 12 one inch thick rolls. Place them in pan and bake at 400 degrees for 17-20 minutes.
8. Take rolls out of oven once slightly golden brown on top, and place glaze on top of hot rolls.

Cream Cheese Glaze

1. Mix ingredients in stand mixer or with hand held mixer.
2. Place glaze dollops over hot cinnamon rolls. Let icing melt or use a spatula after a few minutes and spread icing across cinnamon rolls. If you want your glaze a little runnier, you can mix in water or milk.

Note: Don’t overcook the cinnamon rolls if you like an ooey-gooey center!

Makes 12 cinnamon rolls.