Cinnamon Rolls Recipe
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Category: |
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Rolls |
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Ingredients: |
Ingredients: 2 c. Macadamia Nuts
1/4 c. Xylitol (or any sweetener)
1 T. Baking Powder
2 lg. Eggs
1 t. Vanilla
4 c. Mozzarella Cheese, shredded
4 oz. Cream Cheese
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Directions: |
Directions:Place the macadamia nuts into a food processor and pulse just until the nuts reach a find crumbly consistency, without large pieces. Scrape the sides as needed. Add sweetener and baking powder. Plus a couple times just until mixed. Add the eggs and vanilla. Pulse a couple times more until mixed. Heat the mozzarella and cream cheese in the microwave for about 2 minutes, stirring halfway through and at the end. Stir until smooth. Add cheese mixture to food processor. Push the cheese mixture down into the nut/egg mixture. Pulse/puree until a uniform dough forms, scrapping down the sides as needed. Refrigerate dough right in the food processor for about 30-60 minutes, until the top is firm and not sticky. Preheat oven to 375º. Line a 9x13 in baking pan with parchment paper. Take the dough out onto a large piece of parchment paper. Using some melted butter on hands, roll out into a thin rectangle. |
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Filling |
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Ingredients: |
Ingredients: 1/4 c. Butter, melted
1/2 c. Xylitol (or any sweetener)
2 T. Cinnamon
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Directions: |
Directions:Brush dough with melted butter, leaving 1-2 T. Combine remaining butter, sweetener and cinnamon for filling. Sprinkle mixture over dough. Oil hands and roll up dough into a log, peeling parchment paper as you roll. Slice log into pinwheels. Place pinwheels onto lined baking pan, almost touching each other but not quite. Bake for 25 minutes until the rolls are golden on top. Cool for at least 20 minutes, until firm. |
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Icing |
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Ingredients: |
Ingredients: 4 oz Cream Cheese, cubed
2 T. Butter, softened, cubed
1/2 c. Powdered Xyliotol (or any sweetener)
1 t. Vanilla
1 T. Heavy Cream
Almond milk
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Directions: |
Directions:Use a mixture and beat cream cheese and butter until fluffy. Beat in sweetener and vanilla until well incorporated. Add cream and beat again until creamy. Beat almond milk, 1 T at a time, to cream cheese mixture until the icing thins enough to drizzle. When cinnamon rolls are firm enough, drizzle frosting over them. |
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