- 1 1/4 cup of whole milk
- 1/4 cup vegetable oil, coconut oil, or smart balance
- 1/2 cup Swerve, Granular
- 2 TBS of sugar to help activate the yeast
- ½ 0.25 oz package active dry yeast
- 2 1/2 cups all-purpose or pastry flour, divided
- 1/4 heaping teaspoon baking powder
- 1/4 scant teaspoon baking soda
- 1/4 heaping tablespoon salt
- ½ stick of butter, melted
- 1/2 cup Brown Swerve
- 2 TBS cinnamon
- 4 oz softened cream cheese
- 3 TBS softened butter
- 1/2 tsp vanilla
- 1/2 cup Swerve, Confectioners
- ½ cup water or milk of choice (optional)
- 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.
- 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.
- 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.
- 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.
- Evenly spread butter over dough, then sprinkle Brown Swerve over butter, then evenly sprinkle cinnamon.
- 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.
- 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.
- Take rolls out of oven once slightly golden brown on top, and place glaze on top of hot rolls.
Cream Cheese Glaze
- Mix ingredients in stand mixer or with hand held mixer.
- 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.
Serving Size 1 cinnamon roll
|Total Fat 16g|
|Total Saturated Fat 7g|
|Total Carbs 48g|
|Dietary Fiber 3g|
|Net Carbs: 22g|
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