Taylor
Jun 12, 2019

Low Carb Cinnamon Rolls

2 comments

Edited: Jun 14, 2019

Oh so yummy cinnamon rolls, adapted for low carb version from a recipe on Sally’s Baking Addiction web site. This recipe makes 12 rolls, however I only made 6 by halving the recipe. The boat smelt absolutely divine when they were cooking. If you aren’t worried about the carbs then replace the sweetener with sugar and omit the inulin. I tried making these before with a version of fat head pizza dough but really couldn’t make them work so yet again fibre flour wins the day. The recipe does look rather long but they are quite easy to make. Update, wouldn’t bother with topping again just as good without!

 

 

Wasn’t sure how these would taste with icing so only iced 4!

 

345g Ultra fine fibre flour

50g granulated sweetener ( I used Erythritol)

Pinch salt

2.5 tsps dried yeast

2 tsp inulin or honey

60ml warm water

120 ml almond milk (or milk) Plus 10 ml extra if needed

3 Tablespoons butter

1 large egg

FILLING

45g butter, softened to room temperature or spreadable butter

1 Tablespoon ground cinnamon

50g Sukrin Gold but any granulated sweetener will do white or brown

Optional 1/2 teaspoon of inulin (I use this to mitigate the cooling effect of erythritol sweeteners)

TOPPING

120g powdered sweetener

1/2 teaspoon pure vanilla extract

2–3 Tablespoons Almond milk or milk

Or you can use any cream cheese based frosting if you prefer

 

1. Mix inulin or honey and yeast with the 60ml of warm water.

2. Proof yeast in a warm place until frothy.

3. Mix together flour salt and sweetener

4. Place butter and milk (but not the extra 10 ml of milk) in a bowl and microwave until butter is melted and the mixture is warm or melt in a pan and allow to cool until warm, not hot.

5. Add proofed yeast, warmed butter and milk mixture and egg to flour and sugar and mix. I use the dough hook in a stand mixer. It takes a while to come together, if too dry add extra liquid a little at a time until dough consistency is achieved.

6. Kneed in mixer or by hand for 3 - 5 minutes.

7. Cover bowl and leave to rest for about 10 minutes.

8. Roll out to and 14 by 8 inch rectangle (or 14 by 4 to 5 inch if halving recipe)

9. Now for filling ingredients. Mix together the brown sweetener, inulin if using and cinnamon.

10. Spread the butter over the rectangle, then sprinkle over the cinnamon/sugar mixture.

11. Roll up tightly starting with the short edge.

12. Slice the log into 12.

13. Place in a round or oblong dish I did a 6 by 8 inch dish for 6

14. Cover and proof in a warm place for 60 to 90 minutes. I tend to warm my over to gas mark quarter then turn it off and put in whatever I am proofing which seems to work. Don’t go too hot as you will kill the yeast.

15. Once the rolls have puffed up bake at 190 C gas mark 5 for 25 to 0 minutes. If browning too much cover loosely with foil.

 

Gerry Davies
Jun 12, 2019

I'm in Boston USA with my daughter, Cambria, she will go wild for this recipe, cinnamon rolls are big in US, they put cinnamon on everything else as well. Really great job thanks so much;)

0
jolunahdy
Jun 12, 2019

I made the fat head ones too and no-one liked them. Will give these a try.

0
New Posts
  • Chowdhary
    Nov 25, 2019

    Yorkshire Puddings?

    Attempted a Yorkshire Pudding as per the recipe on the website for the first time. The result had the texture of a cake rather than a traditional pudding as pictured below. I wonder if this is the expected result or if I did something wrong? I did deviate from the recipe in a few ways. Firstly I did add the optional yeast (Hovis fast action bread yeast) and I did not add the salt to the mixture straight away but gave the yeast a little time without it first. The second thing was that I made the batter some time before it was needed so the yeast was bubbling away for about an hour first. Have these deviations resulted in more of a Yorkshire cake than a pudding?
  • Chowdhary
    Nov 24, 2019

    Thickening Sauces

    Dear Fibre flour community, This is my first post but certainly not the last. By way of introduction I am an NHS Cardiologist who has been recommending a low carb diet and fibreflour to my type 2 Diabetic patients. I myself am a recently diagnosed Type 2 Diabetic who has managed to get his HbA1c (a measure of long term blood sugar levels) down from 68 (that's bad) to 38 (that's in the non diabetic range) within a year through the use of a low cardohydrate diet, the 2 stone weight loss was a welcome side effect. Fibre flour has been a central part of that - though banana bread and pizza bases have been my only really succesful attempts. I am now trying to branch out with more recipies and am trying to understand how to substitute fibre flour into traditional recipies containing flour. Tonight the wife is cooking a roast and I want to make some cheese sauce to go with the cauliflour. Recipies call for flour to thicken the sauce eg: "500ml milk, 4 tbsp plain flour, 50g butter and 100g grated strong cheddar cheese" My question is can I substitute UF fible flour in a 1:1 proportion for the plain flour?
  • Taylor
    Nov 22, 2019

    Yay Christmas!! Mince Pies

    I made these absolutely amazing low carb mince pies a while ago but realised that the no sugar dried cranberries are actually dried with pineapple juice. Having spent ages trying to source cranberries with no added sugar or juice I finally found some. They are quite expensive for 100g but you actually get loads, about equivalent of 1 kg. Took me a while to try the mince pies with these and oh my word they are just like sugar laden mince pies. The boat smelled absolutely amazing when the mincemeat was cooking as well. I used the pastry as per the meat pasties listed on this site with a little sweetener added. The very best thing is the mince meat per pie is about 2g carbs plus the pastry whereas a normal mince pie is about 40g carbs. Result!! Healthy supplies is where I finally found the cranberries. Of course you could dry fresh ones yourself as per the website below, but these are so much easier. Mincemeat recipe adapted from recipe on All Day I Dream About Food website • 1 cup Sugar-Free Dried Cranberries • 1/2 cup walnuts chopped • 1/2 cup Sweetener ( I used sukrin gold) • 1/4 cup extra sweetener or more to taste as the cranberries are quite tart • Few stevia drops (optional) • 1/2 tsp inulin (optional) • 1 small apple finely chopped • 1/4 cup sultanas • 1/4 cup coconut oil • Zest of one lemon • Zest of one orange • 2 tbsp freshly squeezed lemon juice • 2 tbsp water • 2 tsp molasses (optional, for colour and flavour) • 1 tsp ground cinnamon • 1/2 tsp ground ginger • 1/4 tsp ground nutmeg • 1/4 tsp ground cloves • 3 tbsp brandy Enough for about 12-18 pies of the size mentioned below. Pastry same as recipe on this site for meat pasties Apart from the brandy put all the ingredients in a saucepan Cook for a few minutes until the oil and sweetener have melted. Either add the brandy and cook for a little longer, or just stir in when cooked and allow to cool Cut out circles of pastry to suit your tin, I used a muffin tin with 6.5 cm diameter holes which are about 2.5 cm deep and cut 9cm bases and 6.5 cm lids. Fill each base with mincemeat and add lids or pastry shapes. Brush with beaten egg and cook at Gas Mark 6, 200C for about 20 mins.