Fat Head Dough Sticky Buns

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Fat Head Dough Sticky Buns

Recipes   Sweets     Gluten Free     Breakfast    
Sticky Buns
  • 3 cups of mozzarella
  • 3 oz cream cheese
  • 1 egg
  • ½ cup Swerve, Granular
  • 1 TBS baking powder
  • 1 ½ cup almond flour
Filling
  • 2 TBS butter (melted)
  • 1 1/2 TBSP cinnamon
  • ½ cup Brown Swerve
Glaze
  • 1/4 cup unsalted butter 
  • 1/4 cup Brown Swerve
  • 2 TBS maple syrup (optional) or a TBS of water
  • pinch salt 
  • 1 tsp vanilla
  • ½ cup chopped, toasted pecans (350 degrees for 5-7 minutes to toast)
  • 1/2 tsp ground cinnamon 
Instructions
  1. Preheat oven to 350 degrees.
  2. Add the mozzarella and cream cheese to a large bowl. Place in the microwave for 60 seconds. Mix cheeses together. Then microwave for another 30 - 45 seconds.
  3. Remove the mixture from the microwave. Stir in the almond flour, Swerve, and baking powder.
  4. Add in the egg. Stir until the mixture forms into a ball - you may have to use your hand to form the dough. 
  5. Place a sheet of parchment paper on a flat working surface and dust with coconut or almond flour.
  6. Make the dough into a ball, remove from bowl, and place on dusted parchment paper. Place another sheet of parchment paper over the dough to help roll out and flatten the dough. I use a rolling pin over the parchment paper.
  7. Roll out the dough until it is about 1/4 inch thick, and 12 by 12 inches.
  8. Spread melted butter over the dough using a basting brush. Sprinkle the cinnamon and Brown Swerve evenly across the rolled out dough.
  9. Warning! be very careful in this step because dough could tear- Carefully, roll the bottom of the dough up once to begin to form a cylinder. Then use the bottom layer parchment paper to continue to roll the dough up to form one large roll.
  10. Slice the dough into equal sized 8 pieces. (If they tear it is okay- the dough will come together when baked)
  11. Place the rolls in a round greased cake pan with a little space in between them, and place them in preheated oven for 30 -35 minutes until golden brown.
  12. While sticky buns are cooking, make the glaze.
  13. In a small saucepan, melt the butter over low heat. Stir in the Brown Swerve, maple syrup, salt, vanilla, cinnamon, and pecans. Stir until the Swerve is completely dissolved. Set aside
  14. Remove the rolls from the oven and let them cool for 10 minutes.
  15. Pour and spread glaze on dough in pan and serve hot now!
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Nutrition Facts

Serving Size 1 piece

Servings 16

Calories 190
Total Fat 14g
Total Saturated Fat 5g
Cholesterol 35mg
Sodium 190mg
Total Carbs 21g
Dietary Fiber 3g
Sugars 3g
Added Sugar 2g
Swerve 15g
Protein 10g
Net Carbs: 3g

Comments:

  • Vickie Madison

    All that I can say is “OMG” (gosh)! These are right up there with my daughters homemade cinnamon rolls. I did not use the sticky bun glaze. Instead I made traditional cinnamon roll glaze: 2 cups swerve powdered sugar, 2 TBLS softened butter, 1 tspn vanilla & almond milk until consistency I wanted,. These are to die for. Next time I will ground my pecans & add them to the cinnamon sugar filling. Thanks for this delicious recipe,

    • Swerve

      So glad you enjoyed them! Thank you for using Swerve!

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