Makes 5 cinnamon rolls
It may look like a lot of ingredients, but really, a lot get repeated! Don't get overwhelmed yet!
Ingredients:
Dry
3/4 C (70g) Blanched Almond Flour (mine was purchased in bulk, 2g carbs per 1/4 C)
1/3 C (28g) whey protein
20g arrow root powder
2 Tbsp (20 g) psyllium husk powder
4 packets stevia
1 1/2 tsp baking powder
1 tsp cinnamon
pinch of salt
Wet
2 tsp yeast
1/4 warm water
1 Tbsp (22g) pumpkin puree
1 egg
1 Tbsp melted butter
1 tsp vanilla extract
Cinnamon Filling
2 Tbsp melted butter
1 Tbsp pumpkin puree
1 Tbsp Cinnamon
(any additional pumpkin pie spices you'd like)
1 packet stevia
Cream Cheese Icing
4 tbsp Cream Cheese (60 g)
1 Tbsp melted butter
1 Tbsp pumpkin puree
1 Tbsp almond milk (unsweetened)
2 packets stevia
cinnamon/nutmeg
1/2 tsp vanilla
Preheat oven to 350 degrees.
To begin, melt your butter in medium bowl, and add the warm water, pumpkin and yeast. Mix together and set aside for 10 minutes. Mix in 1 egg and vanilla.
In a larger bowl (while waiting for the 10 minutes with the yeast), combine the dry ingredients.
Once the wet and dry ingredients have all been added to their bowls, combine the two in the larger bowl and mix together. Let this set aside for another 15 minutes or so (while you assemble the next few ingredients).
In a small bowl, melt the butter for the cinnamon filling. Add the remaining ingredients and mix well.
Last, combine 60g of room temperature cream cheese, melted butter, and the remaining icing ingredients and whip with a whisk or hand held mixer until all the lumps have disappeared.
Because the dough is more batter than bread dough right now, I decided to go with muffin tins for mine, and 'layer' instead of 'roll' the cinnamon filling. Make sure to spray each muffin tin with cooking spray!
Now, begin to layer, using roughly 1tbsp of batter at a time - spread it out among the surface of the muffin tin, and then add about 1tsp of the cinnamon filling. I got 3 layers of dough and 3 layers of cinnamon out of mine! (As seen below)
Bake the cinnamon rolls/buns/what have you, for 15-17 minutes or until the tops begin to golden up.
Remove from the oven, let cool for a few minutes, then flip the rolls out and transfer to a plate.
Icing time!! (No need to use sparingly, you've got pleeeenty of icing for these 5 rolls if you followed the recipe)
