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.
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;)
I made the fat head ones too and no-one liked them. Will give these a try.
How did you get on?
I'm reluctant to try anything else on here due to the many failures using this flour.
Do you have any photos to share?
I am really really excited at this.....whats the carb count please?
Not sure exactly but the only ingredient with carbs is the flour and a tiny bit in yeast so probably a max of 4g net per bun but Gerry might be able to say more accurately
thanks!
Great recipe, turned out very well.
I use this recipe to make my bread nowadays....as rolls, without the cinnamon bit....theyre always perfectly risen and not a bit soggy inside, unlike all my attempts with the standard bread recipes shown on the site.... brilliant.