Cinnamon rolls – that tiny piece of heaven on earth
I love anything cinnamon flavoured, to me it is the perfect spice. Something between spicy and sweet. I add cinnamon to almost everything I make – sweet or savoury. I used to live for Easter just to indulge in hot cross buns and my annual cinnamon fix – until I discovered Cinnabons. Needless to say, I looked for a reason to treat myself with one.
A true Cinnabon is loaded with carbs – wheat flour, tons of sugar and of course the nuts and cinnamon. I’m proud to say since 2016 I haven’t had a Cinnabon, but I’ve been craving them like mad.
So imagine my excitement when I stumbled across the fathead cinnamon rolls recipe. It seemed to follow me around and I kept on reading reviews and seeing photos popping up on my social media platforms. So me being me, I had to try it out. And now I am hooked.
I must admit, I was a bit skeptical about the texture but I enjoyed every single bite. I started by making the world-famous fathead dough (fathead dough) – I replaced the almond flour with coconut flour (Recipes) and it was still great. Making fathead dough is so easy – I’m sure Little M can do it. Add the mozzarella, coconut flour and cream cheese in a microwavable bowl and microwave for 1 minute. Stir to combine and microwave for another 30 – 45 seconds. Add the egg and mix until well combined.
Remove the dough and roll out between 2 sheets of baking paper until desired thickness. Mix the butter and cinnamon (and cacao for the chocolate version) and spread a generous layer over the dough. Sprinkle your xylitol (sweetener of choice) and crushed nuts (optional) over the butter layer. Carefully roll the dough (hubby did this for me – he is multi-talented) and slice into your desired size (we got 10 slices).
Place the “buns” in an oven dish and bake for 10 -15 minutes at 180 C, until golden brown. They tend to expand so ensure you have a little bit of space in the oven dish. Allow them to cool down and cover with the best cream cheese frosting (cream cheese, xylitol, plenty of cinnamon) and sprinkle with nuts. They are great cold or slightly heated. I prefer the chocolate version, but the plain cinnamon is just as great tasting.
I must say – I can’t wait for my birthday as this will be on the menu – just need to figure out how to make them on the camp fire…..
Try them out, you wont be disappointed.