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
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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
7 comments
Thank you very much for your yummy recipes. Very much appreciate all the work you do for us all. God Bless.
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?
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.
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,
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!
These had good flavor, but the texture came out horrible. My dough stuck to the parchment like the above lady. I don’t think I can recommend these and won’t make them again. I used monkfruit if that might have made a difference.
sorry to hear! I’ll have to remake them and see if I did something wrong.