HEALTHY CINNAMON ROLLS - HIGH CARB HANNAH
Cinnamon rolls that are oil-free, fluffy and full of flavor.
Provided by Hannah Howlett
Categories Breakfast Ideas
Total Time 2 hours
Prep Time 1 hours 20 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Warm up plant milk in microwave or pan to a warm temperature between 90-100 degrees. It should feel warm when you stick your finger in it but not hot. Add yeast, stir and let it sit for 10 minutes. Pour milk and salt into a large mixing bowl and slowly add in flour 1/2 c at a time. Once you get to the last 1/2 cup you are going to need to use your hands to kneed the dough together a bit but be gentle not to over work it. When you get all the flour incorporated roll it into a ball and cover with plastic wrap in the bowl. Let sit out 1 hour to rise. *You can use a gluten free flour but it makes a much more dense and harder cinnamon roll. They will also not rise as much as if using wheat flour. ** Make sure to use a sweetened plant milk so that the yeast has something to activate off of. I used oat milk.
- Preheat oven to 350 degrees. While the dough is rising take your soaked dates and blend them with the water and cinnamon. Add water a little bit at a time. You want this to be more like a paste that you can spread and not runny. In the same blender jug you can blend together your cashew creme topping.
- Once the dough has risen for an hour place it on a well floured surface and roll it out into a big square. Spread your filling over the top and roll into a cylinder. Cut in half and each half into 6 pieces. Place the cinnamon rolls in a non stick 9x9 baking tray or a pie dish.
- Place cinnamon rolls uncovered for 30 minutes. You don't want to overcook these or they will become hard and more crispy. Let cool 15 minutes then add topping and serve.
KETO CINNAMON ROLLS – BEST LOW CARB KETO CINNAMON ROLLS ...
Keto cinnamon rolls roll ups are so simple and quick to make. Easy low carb recipe for the best cinnamon roll roll ups.
Provided by Kimberley
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together all ingredients for the filling in a bowl. Set aside.
- Beat the eggs in a bowl.
- Whisk in the heavy cream, water, and vanilla extract.
- Blend in the coconut flour until mixture is very smooth.
- Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet. Swirl around in a thin even layer. Cook over low heat for about a minute. Flip and cook for a few more seconds. Continue cooking until rest of the batter is used up.
- Take each roll up and spread about a tablespoon of the prepared filling on one side. Roll.
- Blend together all ingredients for the icing and drizzle over roll-ups.
- Optional to sprinkle with some keto brown sugar and cinnamon mixture.
Nutrition Facts : CarbohydrateContent 1.5 g, FiberContent 0.6 g, Calories 159 kcal, ProteinContent 4.5 g, FatContent 15 g, ServingSize 1 serving
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BEST CINNAMON ROLLS RECIPE: HOW TO MAKE IT
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
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- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.
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