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Ok, I finally jumped on the cinnamon bun bandwagon! I TRIED to do it without using fathead, but in the end, they truly just didnt taste as great. I honestly think fathead cinnamon buns (at least these ones) rival Cinnabon!

What you’ll need:

BUNS:

  • 1 1/2 cups (170g) mozzarella cheese – shredded
  • 3/4 cup (85g) almond flour
  • 2 tbsp cream cheese
  • 2 tbsp sugar substitute
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 egg

FILLING:

  • 1/4 cup (50g) butter – melted
  • 1/4 cup (50g) white sugar substitute
  • 1/4 cup (40g) brown sugar substitute (I used Sukrin Gold)
  • 1 tbsp cinnamon

ICING:

  • 1/3 cup (90g) cream cheese
  • 1 1/2 tbsp sugar substitute
  • 1 tsp vanilla
  • 1 tbsp heavy cream

My first cookbook is out now – on sale on Amazon!

First lets make the cinnamon buns. In a microwavable bowl, stir together your mozzarella cheese and cream cheese.

Microwave on high for 45 seconds to 1 minute until the cheese has melted.

Pour in your almond flour, cinnamon, sugar substitute, baking powder and vanilla. Use a fork to mix the almond flour with the cheese.

Crack in your egg and continue to mix until a dough forms.

Place the dough between two pieces of parchment paper and use a rolling pin to roll it into a circle, similar to a pizza.

For your filling, melt your butter, then add in the sugar substitutes and cinnamon. Whisk together.

Pour the filling onto the dough and use a spatula to spread it around – like tomato sauce on a pizza!

Take one edge of the dough and start rolling it to the opposite side – similar to rolling a carpet. Use the parchment paper to handle the dough if it’s sticky.

One the dough is a long roll, cut into 6 pieces.

You can either place the rolls in a small, lined casserole dish, squishing them together, OR put each roll into a muffin tin, lined with parchment paper.

Bake at 350°F/175°C for 25 minutes or until the top of the rolls have browned.

Take out and let cool for at least 10-15 minutes.

For the icing, place the cream cheese, sugar substitute, vanilla and heavy cream into a bowl. Microwave for 30-45 seconds.

Stir together and pour into a piping bag (or a ziplock bag) and pipe onto the cinnamon buns.

That’s it! Enjoy!

This makes roughly 6 cinnamon buns.

Nutritional Information per bun:

CALS: 304
FAT: 27
CARBS: 5.1
FIBRE: 1.7
NET CARBS: 3.4
PROTEIN: 11.2

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5 Comments

  1. Trudy Evans

    October 9, 2018 at 3:39 pm

    Thank you very much for your yummy recipes. Very much appreciate all the work you do for us all. God Bless.

    Reply
  2. Dawn

    November 11, 2018 at 6:07 pm

    My dough was stuck to the parchment paper. I didn’t make any changes to the recipe–it just wouldn’t roll. I basically just had to peel (scoop with spoon) the dough off the parchment paper.

    Any idea what I may have done wrong?

    Reply
    • hungryelephant

      November 12, 2018 at 2:40 pm

      It may not have been mixed well enough or maybe the egg was too big? what size did you use? I found when using a large egg, the dough gets like that. you could try to oil the parchment paper with some olive oil before rolling.

      Reply
  3. Vic

    November 28, 2018 at 2:13 pm

    Can you tell me how you arrived at the Total Carbs per serving? Curious, because the Brown sugar substitute has 8 carbs per 2 tsp. There are 12 tsp in 1/4 cup = 48 carbs in just that one ingredient. Divide that by the 6 cinnamon rolls and it’s 8 cabs per roll just for the Sukrin Gold.

    Thanks,

    Reply
    • hungryelephant

      November 28, 2018 at 2:26 pm

      Hey Vic! So Sukrin Gold is made from erythritol which is a sugar alcohol (also known as polyols). Most sugar alcohols, erythritol specifically, aren’t absorbed by the body and are flushed out rather quickly. So I never usually include erythritol when I count macros. Other sites, such as Ruled.Me, do the same.

      General rule of thumb, if a product has sugar alcohols (or polyols), you can subtract that number from the total carbs.

      Hope that helps!

      Reply

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