Servings: 8 · Prep Time: 30 mins · Cooking Time: 15 mins
Total Time: 45 mins
Snacks | Breakfast | Desserts
It is impossible to believe that these are remotely low carb when you bite in to them. But they are. Full of healthy fats, with a deliciously moreish bite. Make in advance and leave the dough in the fridge wrapped ready to bake when the moment allows. These can be enjoyed for breakfast, as a snack or dessert with some fresh berries and clotted cream. You can eat them straight from the oven or allow them to cool, before making a cream cheese icing for the top. Spectacular really is the only word we can think of for this recipe.
- grated mozzarella (170g)
- ground flax (or milled seeds) (90g)
- arrowroot (30g)
- coconut sugar (2 tsp, optional)
- egg (1 large)
- cream cheese (20g)
- unsalted butter (1 tbsp)
- soft brown sugar (or granulated brown sweetener) (4 tbsp)
- ground cinnamon (2 tbsp)
Cream cheese spread
- cream cheese (100g)
- powdered sweetener (1 tbsp)
Preheat oven to 180C.
In to a glass bowl, place the grated (it must be the hard grated mozzarella, not the buffalo mozzarella) mozzarella and pop in the microwave and melt. If you don't have a microwave you can do this in a pan, just keep an eye on it that it doesn't burn.
Once you have a loose, liquid consistency, remove from any heat add all the other ingredients dry ingredients, followed by the wet ingredients. Stir well. Combine all the ingredients together to a thick dough. If it is too tacky you will want to add a little more arrowroot until you have a mouldable dough, you can roll with a rolling pin.
In to a clean bowl place butter, sweetener (or brown sugar) and cinnamon. Mix together until it is a think paste which is spreadable. You might want to add a little water. Place to the side.
Dust the work top with some flour (up to you what you use). Roll out the dough. We recommend rolling it on to a greased proof sheet.
Roll it to about 4 mm thick in an A4 sized sheet.
Now place the cinnamon butter all over the dough. Cut the dough in to approximately 8 strips. Roll them up individually and pop each one in to a cupcake / muffin tin holder, until they are all full.
Bake for 15-20 minutes until a little puffed and golden. Keep an eye on them, you do not want them to burn!
Remove form the oven and allow to cool for a few minutes before removing from the dish and serving.
We like to smother ours in cream cheese. (combine cream cheese and powdered sweetener) and then spread on the tops of the cooled cinnamon rolls.
If you don't like cinnamon butter then you could replace with melted chocolate etc.