GOOEY CINNAMON ROLLS
These cinnamon rolls are so ooey gooey and remind me of the slightly doughy centers of cinnamon rolls although the texture was not uniform throughout; some variances - just good all round. We loved them. They didn't last past the next morning, but we didn't gain weight eating them! This really took care of my cinnamon bun craving. Nuke day old cinnamon rolls briefly and slather with extra Cinnamon Butter for a fresh-out-of-the-oven experience all over once again. I must admit I was skeptical for the longest time about the cinnamon rolls I saw out there made with Fathead Dough. Some of the recipe photos looked enticing, but still I resisted thinking they would taste too much of cheese. I am sure that is the case with some of the recipes. Finally one day after making regular cinnamon buns for my family, who were visiting, I got the craving for cinnamon buns again, so thought I would try my hand at low-carb cinnamon rolls. I needed dough and usually when I need dough, I look to my Miracle Dough which is a variant of the Fathead Dough. It is certainly a very versatile dough and I’ve made tons of things with it. Anyway my first attempt was not quite there, but it was completely edible. The second attempt was wonderful and making a double batch of the Cinnamon Butter was key to making these Cinnamon rolls ooey gooey and helping disguise any cheese flavors. Make sure to use packaged grated Mozzarella cheese (gives a greater yield actually – makes more!, and make sure it is still fresh and not sharp tasting as is what happens when the cheese ages or the package has been left open for a while. I usually freeze my leftover grated Mozzarella cheese in plastic bags in the freezer. It works well in recipes when thawing the cheese once again.
I rolled these cinnamon rolls in an unconventional way in order to prevent squashing the rolls when cutting a long, rolled piece of dough. This preserves their height. With the long side facing you, cut 7 strips, each almost 2 inches (5 cm) wide. With the long side facing you, roll each strip up and seal the wrapped edges lightly against the side of the roll.
INGREDIENTS: 
10 oz grated Mozzarella cheese (300 g)
1 tbsp butter (15 mL)
11/8 cups Gluten-Free Bake Mix 2, (280 mL)
(Keto Bake Mix requires 1/4 cup more, BUT carbs 1 gram less per
serving)
4 tbsp powdered sweetener of choice (60 mL)
1 tsp cinnamon (5 mL)
11/4 tsp baking powder (6 mL)
1 large egg, fork beaten
1/3
cup finely chopped pecans (75 mL)
Cinnamon Butter:
(Double recipe – included in
nutritional analysis)
5 tbsp butter, softened (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup (125 mL)
sugar, OR use Splenda®
Granular
1 tbsp powdered sweetener (15 mL)
1 tbsp cinnamon (15 mL)
2 tsp honey substitute (at Walmart), OR sugar-free pancake syrup (10 mL)
1/2 tsp molasses (2 mL)
INSTRUCTIONS:
Preheat the oven to 400°F (200°C).
Cinnamon Butter: Double the Cinnamon Butter recipe, making it in two small bowls. In 2 small bowls, place softened butter, liquid sweetener, OR Splenda® Granular, powdered sweetener , OR xylitol, cinnamon, honey substitute and molasses. Stir to combine well. Set aside.
Cinnamon Rolls: In large microwaveable bowl, place Mozzarella cheese and butter. Nuke about 1 minute and 15 seconds (in a 1200 Watt microwave oven; less powerful microwave ovens may need a little more time). Stir butter into cheese. In another bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, powdered sweetener, cinnamon and baking powder. Place dry ingredients on top of cheese, followed by the fork-beaten egg. Using a large mixing spoon, mix all the ingredients together. If the dough is sticky, add a tablespoon (15 mL) more of bake mix and work it in.
Place the dough on parchment paper and cover with another piece. Roll dough out to 12 inches long by 10 inches wide (30 x 25 cm). Remove top parchment paper. Spread one batch of Cinnamon Butter over the dough leaving the top and bottom edges free by about 1/2 –inch (1.3 cm). With the long side facing you, cut 7 strips, each almost 2 inches (5 cm) wide. With the long side facing you, roll each strip up and seal the wrapped edges lightly against the side of the roll. Place cut side up in parchment-lined 8 or 9-inch (20 x 23 cm) glass dish. Top each cinnamon bun with chopped pecans. Fill the extra space with two small balls made of aluminum foil. Bake 22 to 25 minutes, or until golden brown. Allow to cool 5 minutes. Serve cinnamon buns with the extra batch of Cinnamon Butter. Delicious and ooey gooey! Enjoy!
Helpful Hints: These cinnamon buns will spread out as they
bake. I rolled the cinnamon rolls in an
unconventional way so that they would have as much height as possible.
Yield: 7 cinnamon rolls/Keto Bake Mix
1
cinnamon roll
424.4
calories
13.2
g protein
38.2
g fat
0.9 g fiber
7.4/6.4 g net carbs
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