- 8 oz Mozzarella
- 2 oz Cream Cheese
- ¾ c fine almond flour
- 1 T psyllium husk
- 1 tsp baking powder
- 1 T sweetener
- 1/4 c butter
- 1/2 c cream cheese
- 2-3 T sweetener (powdered swerve works best)
Make the dough In a microwave safe bowl:
8 oz chopped or shredded (shred yourself to avoid nasties in preshredded cheese) mozzarella cheese and 2 oz cream cheese.
Melt in microwave.
In other bowl, combine almond flour, psyllium husk, baking powder, sweetener.
Add a beaten egg to the cheese mix, and dump in the dry ingredients. Mix well. You’ll need to use your hands. Knead the dry through the wet.
Roll out into a rectangle. The thinner your dough, the tighter the cinnamon spiral will be. A traditional roll would be thicker. These pics are of mini rolls so I did 1/4 dough at a time.
Now cover your rectangle with warmed butter and sprinkle with sweetener (I use swerve) and cinnamon.
Slice into rounds.
Put flat side down on a cookie sheet – with some space between the rolls so they bake individually.
Bake 350 til well browned (watch them)
Make the topping:
Put the butter, cream cheese and sweetener in a microwave safe bowl and heat til liquid (don’t overheat)
For traditional cinnamon rolls, spoon over each roll, let cool to slightly harden topping.