Low Carb Cinnamon Rolls

I never realized Cinnamon Rolls are for breakfast! We have always had them for dessert after a meal. So if you are one who like Cinnamon Rolls for breakfast, Kelley Herring from Healing Gourmet has the perfect Low Carb Cinnamon Roll recipe to a healthier breakfast or dessert. The nice thing is that you can have them baked and stored in the fridge already to go, just heat them up add a little extra icing and hmmmm boy they are good and filling.

In Better Breakfasts, we’ll show you how to make delicious low glycemic, gluten free waffles, pancakes and egg breakfasts that you can whip up for your whole family in less than one hour… and that’s for a whole week’s worth of food!

These Low Carb Cinnamon Rolls remind me of those mini cinnamon rolls you buy in a plastic bucket from the grocery store, but they don’t have the raisins.

The Cook Book Better Breads also includes Better Breakfast and Crust Crackers and Crisps.

Kelley has amazing recipes and I highly recommend you to take a look at her recipes. I have shown you this recipe Low Carb Cinnamon Rolls with a net carb count of 13. Compared to Costco’s Cinnamon Buns are 74 net carbs . Now they are bigger but what a difference.

Biscuit Rolls

3 cup blanched almond flour
1/2 tsp Celtic See Salt
1/4 tsp baking soda
2 Tbls virgin coconut sugar
2 large pasture eggs

Filling
2 Tbsp coconut sugar
1/2 cup pecans, finely chopped
1/2 cup raisins
2 Tbsp cinnamon

For Icing
1/4 cup Native Forest Coconut Milk
1 Tbsp virgin coconut oil
1 Tbsp organic erythitol
1/4 teaspoon organic vanilla extract
8- 10 drops liquid stevia, to taste

Directions

1. Preheat heat the oven to 350 degrees F.

2. In a large bowl, combine the blanched almond flour, salt and baking soda

3. In a separate bowl, gently beat together the coconut oil, 2 T coconut sugar, and room temperature eggs. If the eggs are too cold, they might cause the coconut oil to harden.

4. Add the egg mixture to the blanched almond flour mixture, gently mixing to form a smooth dough.

5. On a large piece of parchment paper, place the dough. Place another piece of parchment on top of the dough. Flatten a bit with your hands. Now roll the dough out into about a 9×13 rectangle with approximately ½-3/4 inch thickness.

6. In a small bowl, combine the cinnamon, raisins, nuts and remaining coconut sugar.

7. Remove the top layer of parchment covering the dough. Sprinkle the cinnamon-nut mixture evenly over the dough to cover the whole surface. Be gentle, not to tear the dough.

8. Now roll up the dough. Begin with the short end of the rectangle; start to roll the edge of the dough away from you, making a tight roll. Continue rolling to create a uniform log, using the parchment paper to help you roll. Take your time! Keep it tight but be gentle. Blanched almond flour dough is not as flexible as grain-based dough.

9. One you have rolled the dough up, it is time to lengthen it. Gently roll the whole log of dough to make it longer and uniform in thickness. (The ends will be narrow)

10. With a sharp knife, slice the roll into 2 inch thick slices (that is approx. the width of two fingers).

11. Lay the slices cut side down onto a parchment lined cookie sheet. Space them a few inches apart.

12. Transfer to oven and bake for 10-15 min. Stay close to the oven and start checking around 8 minutes. They should be golden with slight browning at the top. The center of the rolls should be soft but not mushy. Do NOT over bake.

13. When done, remove from the oven and let cool. Do not move them before cooling – they will break.

14. Meanwhile, make the icing.

15. Add the coconut milk to a small saucepan over low heat. Add the organic erythritol and stir to dissolve crystals. Add in the coconut oil and the vanilla. Sweeten with stevia. Remove from heat. As the mixture cools, it will thicken. You can either drizzle your rolls individually, or save the icing in the fridge in a covered container and spread on a cinnamon roll and reheat in the toaster oven.

PALEO OPTION: Substitute coconut sugar for organic erythritol.

Nutrition Information Per Serving
349 calories, 29 g fat, 8.7 g saturated fat, 19 g carbohydrate, 8.5 g sugar, 6 g fiber, 9 g protein, 42 mg cholesterol, 218 mg sodium

Stay healthy and live well!
Gayle