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When I asked you lovely people (in my Christmas Cracker Toffee post) which of my multitude of Christmas recipes I should post first, “cinnamon rolls” was the resounding answer. Therefore, you get cinnamon rolls! Yummy low carb cinnamon rolls that you don’t have to feel guilty about eating (and they’re gluten/nut free as well!)…. Coming up tomorrow: Jalapeno Popper Dip for all the Christmas social functions.
PS – did you see the holiday recipe roundup/THM gift card giveaway I posted yesterday? Check it out here!
Mozzarella dough is the newest low carb sensation, but I’ve been behind the curve (working on my cookbook…what’s new?) and hadn’t tried it yet. When Carolyn over at All Day I Dream About Food posted these awesome-looking Chocolate Walnut Swirls using a mozzarella dough, I knew that I had to try this miraculous cheese dough that doesn’t taste like cheese. It has so many possibilities (you’ll definitely see it from me again). I used Carolyn’s recipe as inspiration, made some tweaks to use my Baking Mix and try to get the dough to rise a little more, and made cinnamon rolls! Low carb cinnamon rolls have been on my list for awhile now, and the cheese dough idea brought them to life. It does an awesome job of replicating a glutinous dough without the gluten (and the flour that it usually comes in). These cinnamon rolls don’t rise quite as much as regular bread dough, but I wasn’t expecting them to and they actually exceeded my expectations!
These cinnamon rolls are definitely best fresh and warm out of the oven. If you have leftovers (that’s a big if), reheat them before serving to get them back to their nice soft texture.
They don’t really need frosting, but I’m used to cinnamon rolls with frosting so I wanted to at least provide an option. This frosting happens to be pretty amazing on its own, and you could definitely use it in other applications if you like.
I hope you enjoy your cinnamon rolls! Leave a comment below and tell me if you have a traditional Christmas breakfast that you like to serve at your house…
You can find a tweaked version of this recipe in my cookbook, Necessary Food.
- 1½ cups shredded part skim mozzarella cheese
- 4 T salted butter
- ¾ cup Briana's Baking Mix
- 2½ tsp. baking powder
- 2 tsp. THM Super Sweet Blend
- 2 eggs
- 1 tsp. vanilla extract
- 4 T butter, softened
- 5 tsp. THM Super Sweet Blend, divided
- ½ tsp. Grandma's molasses
- 4 oz. reduced fat cream cheese, softened
- ¼ cup Greek yogurt
- 2 T salted butter, softened
- ½ tsp. vanilla extract (maple would be good too)
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
- Melt the cheese and butter together in a nonstick saucepan over medium heat until melty and stringy. Meanwhile, whisk together the baking mix, baking powder, and Sweet Blend. When the cheese is melted, turn the heat to low and stir in the dry ingredients, eggs, and vanilla until combined. Knead it a few times with your hands if needed to fully combine everything.
- Turn the dough out onto a large sheet of parchment paper (or two pieces of wax paper taped together). Using a rolling pin and making as few strokes as possible, roll the dough out to 14 inches wide by 11 inches long. Spread with the melted butter. Mix 1 T THM Sweet Blend with the molasses to make a "brown sugar". Sprinkle over the dough (this can be kind of hard to do evenly because it tends to clump together, but just give it your best shot. It's not an exact science.) Sprinkle the remaining two teaspoons of THM Sweet Blend over the dough evenly. Sprinkle the dough with plenty of cinnamon (enough so you can barely see the dough-we like lots of cinnamon), then roll it up from top to bottom (or bottom to top) into a long log (14 inches long, to be precise).
- Use a piece of sewing thread (this is my mom's foolproof method of getting a nice clean cut-see the Notes section for an explanation) to cut the log into 12 sections and place the sections into a greased 9-inch cake pan. Bake at 350 degrees F for 20-21 minutes or until lightly brown on top.
- While the cinnamon rolls are baking, make the frosting by beating the ingredients together until smooth.
- The cinnamon rolls are best fresh and warm out of the oven, so let them set for a few minutes to slightly cool, then top the ones you're going to eat with frosting and devour! Store leftovers in the fridge. Chilling makes the dough stiffer and un-cinnamon roll-like, so heat the leftover cinnamon rolls (in the microwave, or covered in the oven) before eating. Store the frosting in the refrigerator so you can frost the cinnamon rolls as you're ready to eat them (you don't want to frost them all, then have to heat the leftovers and have your frosting run down all over the place. I mean, that's what I did, and they were still very good, but they'd be better the proper way...haha.). This makes more frosting than you'll need for the cinnamon rolls, but that means you have a few tablespoons left to use on mug muffins throughout the week. Yields 12 cinnamon rolls.
If using THM Baking Blend instead of my baking mix, I recommend using about a cup of THM Baking Blend since it's not as dry as my baking mix. Please note that THM Baking Blend is not nut free.
I personally have never made these in the evening and waited to bake them until morning, but I know that some people have done that and had success with it. I don't recommend making them very far ahead and waiting to bake them because I'm sure the baking powder loses some of its potency and the rolls won't rise as much.
Briana’s Baking Mix recipe
- Grandma’s Molasses (gluten and nut free)
- THM Super Sweet Blend and Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.