Low Carb Cinnamon Buns
- 15 rolls
- Prep time: 45 minutes
- Cook time: 15-20 minutes
- ¾ Cup Almond Flour
- 1 Tsp. Baking Powder
- 3 Tbsp. Cream Cheese
- 1 Tbsp. Stevia
- 1 Tsp. Cinnamon
- 1 Egg
- ½ Cup SkinnyMe Chocolate, Chopped
- 2 Cups Mozzarella
- 1 Tbsp. Butter, Melted
- 2 Tbsp. Heavy Cream
- 2 Tbsp Cream Cheese
- 1 Tsp Powdered Stevia
- ½ Cup SkinnyMe Chocolate, Melted
- ¼ Tsp Vanilla
For the Dough: Preheat oven to 350 degrees.
In a microwave safe bowl, melt the mozzarella and cream cheese together, microwaving 30 seconds at a time. Stir and microwave another 30 seconds until just melted. Let the mixture cool slightly, add egg and stir.
Add almond flour and baking powder to cheese mixture. Dump dough out on a flour surface and kneed dough until smooth. You can keep adding almond flour to help with the stickiness.
Place dough between two large pieces of parchment paper. Use a rolling pin, roll out a large rectangle.
Melt the butter and brush over the rectangle. Sprinkle chopped chocolate, cinnamon and stevia evenly over the rectangle.
Pick up one side of the parchment paper, tuck and roll the dough into a log. Use a piece of string to cut the roll into 15 pieces.
Place the rolls in oiled 9X13 baking dish.
Bake for 15-20 minutes or until golden brown. Make sure they are cooked in the middle.
Allow cinnamon rolls to cool for 10 minutes.
For the Icing: Combined all ingredients besides chocolate.
Melt chocolate in separate microwave safe bowl. Make sure to melt in increments on 30 seconds, stir after each interval.
Use a hand mixer to slowly incorporate the chocolate into the cream cheese mixture.
Once incorporated pour over cinnamon rolls and enjoy!