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These low-carb rolls are wonderful for dessert and breakfast. At only 1.3g net carbs per cinnamon roll, you can go ahead and have two. This recipe uses almond flour and mozzarella cheese, which results in gooey and decadent rolls. The Ceylon cinnamon added to the filling has a delicate aroma and slightly sweet taste that regular cinnamon can’t provide. The cream cheese topping makes these cinnamon rolls protein-rich, and, thus, quite filling.
Ingredients
Rolls:
- 1 ½ cups blanched almond flour
- 1 ½ cups mozzarella
- 3oz. cream cheese
- ¾ tsp cinnamon
- 1 large egg, whisked
- ½ tsp liquid Stevia
Filling:
- 3 tbsp melted butter
- 2 tbsp Ceylon cinnamon
Topping:
- 4 tbsp cream cheese
- 2 tsp vanilla extract
- ¼ cup unsalted butter, room temperature
- 1 tbsp lemon juice
- ½ tsp liquid stevia
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Add mozzarella and cream cheese to a microwave-safe bowl.
- Microwave on high for 1 minute. Remove from microwave and stir.
- Microwave for another minute and remove from the microwave.
- Stir in the almond flour, cinnamon, egg, and stevia.
- Transfer the dough onto table covered with parchment paper. Cover the dough with another piece of parchment paper and roll with a rolling pin to ¼-inch thick.
- Remove the top paper and spread butter over the dough. Cover with Ceylon cinnamon and roll the dough, until you have a long cylinder.
- Cut the cylinder into 8 equal pieces and transfer onto the prepared baking sheet.
- Bake the rolls for 10-12 minutes or until golden brown.
- In the meantime, make the topping. Cream together the cream cheese, vanilla, butter, lemon juice, and Stevia.
- Once the rolls are done, place on a wire rack to cool down to room temperature.
- Top the rolls with cream cheese and serve.
Tips & Tricks
Ceylon vs Cassia cinnamon
Regular cinnamon that you can find at your local grocery store is Cassia (or Saigon) cinnamon. You will find Ceylon cinnamon only at health food stores, and it tends to be more expensive than Cassia cinnamon. While you may come across claims that one is real and the other fake, these two types of cinnamon are related and nutritionally similar. They do differ in their coumarin levels, with Cassia cinnamon being much higher in this substance (up to 5%), which can be toxic to the liver at high doses. Ceylon cinnamon is also much milder in taste and flavor.
Since cinnamon is the central spice in cinnamon rolls, do go for at least fresh cinnamon if you can’t get your hands on the much-valued Ceylon variant.
