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CARAMEL CINNAMON ROLLS
These soft and tender Caramel Cinnamon Rolls are fabulous straight out of the oven; warm and gooey - just wait 5 minutes or so, brush with more caramel or dip pieces of the roll in caramel. Delicious!
Moderate carbs but not anywhere near as high-carb as the original recipe. The calories are also about half as the classic Cinnabon roll is 880 calories and has a whopping 137 grams of carbohydrate!
You may wonder why I called them cinnamon rolls as the only cinnamon is in the dough. I had so much caramel, that I decided to make this all about the caramel and not as much about the cinnamon. If you would like a traditional cinnamon roll - here you go (click for the recipe) or this one.
There is no waiting for the rolls to rise as with traditional cinnamon buns. These are not buns with yeast in them. These are made with the Miracle Dough which is a spin off of the famous Fat Head Dough.
Although I didn't top the rolls with anything other than caramel, but feel free to sprinkle chopped pecans on top. You can do that if you like.
I did not add salt to the caramel sauce as I used salted butter. Use a saucepan on the stove to make the caramel sauce.
If the dough is too sticky you can work with it on a lightly floured surface on the parchment paper (use almond flour). Once rolled and cut, pinch lightly closed where necessary along the seam. The gooey caramel stays in the roll and on top and after baking add more for the top.
This is not quite a sticky bun, but of all my cinnamon roll recipes this is a unique recipe. I used a heavy rolling pin to roll out the dough. When baked, serve the rolls on a pretty serving platter. If you like you could make the optional Cream Cheese Frosting or Topping. This cinnamon roll dough is extremely easy to work with. It makes a great informal dessert for low-carbers, because obviously this is not quite the same as the all purpose flour buns we are all familiar with. There is also no corn syrup in the recipe.
INGREDIENTS:
Caramel:
1/2
cup butter, melted (125 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener (60 mL)
4 tbsp honey substitute (60 mL)
4 tbsp heavy cream (60 mL)
2 tsp molasses (10 mL)
1 tbsp water (15 mL)
2 tsp cornstarch, OR arrowroot powder (10 mL)
Finely chopped pecans for the tops (optional)
Cream Cheese Topping (optional):
4 oz cream cheese (125 g)
2 tbsp heavy cream (30 mL)
2 tbsp powdered sweetener (30 mL)
1/4
tsp vanilla extract (1 mL)
Cinnamon Rolls:
2 cups shredded Mozzarella cheese (500 mL)
(I used the packaged kind)
4 oz cream cheese (125 g)
1 large egg
1 tsp vanilla extract (5 mL)
21/8 cups Gluten-Free Bake Mix 2, OR Keto BakeMix (530 mL)
4 tbsp powdered sweetener (60 mL)
2 tsp baking powder (10 mL)
11/2 tsp cinnamon (7 mL)
Preheat the oven to 400°F (200°C).
Caramel: In small nonstick pot on stove, melt butter over medium heat. Add liquid sweetener, powdered sweetener, honey substitute, heavy cream and molasses. In small bowl, combine water and cornstarch. Add to pot. Bring mixture to a boil and then boil about 4 minutes, or until thickened so that the mixture coats a teaspoon well. Set caramel aside to cool.
Cream Cheese Topping (optional): In small bowl, nuke cream cheese and cream
together about 30 seconds. Stir in powdered
sweetener and vanilla extract. Drizzle over
the Caramel Cinnamon Rolls, if desired.
Cinnamon Rolls: In medium glass bowl, combine Mozzarella
cheese and cream cheese broken up on top.
Nuke 2 minutes and stir to combine.
In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix,
powdered sweetener, baking powder and cinnamon.
Pour dry ingredients over top of molten cheese, followed by egg, fork
beaten with vanilla extract. Use a large
fork or mixing spoon to combine all very well and then use your hands to knead
the ball until the cheese is marbled fairly evenly throughout with no huge bits
of white cheese in one spot.
On
countertop (wet it slightly to keep paper in place), place a large piece of
parchment and then put the dough ball on top and cover with another large piece
of parchment paper. Roll out to a 10 x
12-inch (25 x 30 cm) rectangle that is almost 1/2 inch
(1.3 cm) thick all over. Using a ruler
at the long side make a mark at every 11/2 inches (4 cm)
and cut right through into 8 long strips. Using a pastry brush, brush the
strips with caramel. Using the parchment
from the long side, roll the whole thing up into a roll (don’t let the paper
stay inside the roll) and then remove the parchment paper. The rolls are automatically separated. Place the pretty side up in a greased muffin
pan and brush the tops with more caramel and top with chopped pecans, if
desired. Bake about 13 to 14 minutes or
until golden brown on top. Remove from
muffin pan and brush with more caramel or dip pieces of the rolls in the
caramel. So delicious! Enjoy!
Once the rolls are cooled completely, you can nuke them briefly and enjoy again. You may like them at room temperature, but I think warm, they are tastier and softer.
Yield: 8 servings
1
serving
444.8 calories
16.1
g protein
43.1
g fat
0.1 g fiber
11.5
g net carbs