Trigger your childhood memories of Saturday mornings. You remember; cartoons and gooey cinnamon rolls from the can. A can? You know the ones. Today we visit our childhood favorite with an updated version. Free from wheat, gluten, sugar and the can!
2TBSP brown sugar substituteI use JUST LIKE SUGAR BROWN
3TSPcinnamonor more if you prefer
CREAM CHEESE ICING
2OZsoftened cream cheese
2TBSPpowdered erythritolI use Anthony's
1TBSPheavy cream
1/4TSPvanilla extract
1TSPalmond milkto make icing thinner if needed
Instructions
DOUGH
Preheat oven to 325F and grease an 8 inch round cake pan with butter.Whisk together almond flour, erythritol, baking powder, baking soda, salt and xanthan gum into large bowl.Add in the eggs and butter to form sticky dough.Place dough on a sheet of parchment paper and top with another piece of parchment paper. Roll out a rectangle shape about 10X8. Peel off top paper.
CINNAMON FILLING and ROLL IT UP
Brush dough with melted butter. Sprinkle the brown sugar and cinnamon...use hands to spread it to the edges. Drip more melted butter to "wet" the mixture. This will be messy and fun.Lift edge of parchment paper to start the roll. Roll the short edge. Press to seal.Cut into 1 inch portions. 8 pieces. Use sharp knife. Place into the prepared pan.
BAKE
Bake for 20 minutes or until edges are brown. Let cool before icing.
CREAM CHEESE ICING
Using a fork, whip all ingredients in a small bowl and spread onto rolls.