Ingredients:

  • 2 cups Superfine Blanched Almond Flour
  • 4 oz Cream Cheese (full fat), softened
  • 4 Tbsp Unsalted Butter, melted (for dough)
  • 1/4 cup Granulated Erythritol/Monkfruit Blend (for dough)
  • 2 tsp Psyllium Husk Powder
  • 1 tsp Xanthan Gum
  • 1 Tbsp Baking Powder
  • 2 Large Eggs, lightly beaten
  • 1/2 tsp Sea Salt
  • 1 tsp Vanilla Extract (for dough)
  • 4 Tbsp Unsalted Butter, softened (for filling)
  • 1/2 cup Brown Sugar Substitute (e.g., Allulose/Erythritol blend) (for filling)
  • 2 Tbsp Ground Cinnamon
  • 1–2 tsp Water (Optional, for filling)
  • 2 oz Cream Cheese (full fat), softened (for glaze)
  • 1/2 cup Powdered Erythritol/Monkfruit Sweetener, sifted (for glaze)
  • 1/2 tsp Vanilla Extract (for glaze)
  • 2–3 Tbsp Heavy Cream (or Milk of choice)

Instructions:

  1. Combine Wet Ingredients: In a saucepan over low heat, gently melt the 4 oz cream cheese, 4 Tbsp butter, and 1/4 cup sweetener until smooth. Remove from heat and stir in the 1 tsp vanilla extract and beaten eggs.
  2. Combine Dry Ingredients: In a separate large bowl, whisk together the almond flour, psyllium husk powder, xanthan gum, baking powder, and salt.
  3. Mix the Dough: Add the wet mixture to the dry ingredients. Mix thoroughly until a soft, slightly sticky dough forms.
  4. Chill: Form the dough into a rough ball, wrap tightly, and refrigerate for 20–25 minutes. This step is essential for handling the dough.
  5. Prep the Filling: While the dough chills, combine the 4 Tbsp softened butter, brown sugar substitute, and ground cinnamon until creamy. Add 1–2 tsp of water if needed to make it easily spreadable.
  6. Roll the Dough: Place the dough between two large sheets of parchment paper or on a lightly greased silicone mat. Roll into a rectangle approximately 1/4 inch thick (about 9x12 inches).
  7. Spread the Filling: Carefully peel off the top layer of parchment. Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border on the long edge furthest from you.
  8. Roll and Slice: Starting with the long edge closest to you, tightly roll the dough into a log. Slice the log into 8 equal pieces using a sharp knife or unscented dental floss.
  9. Bake Preparation: Place the rolls tightly packed into a prepared 9-inch baking dish.
  10. Bake: Preheat the oven to 350°F (175°C). Bake for 22–25 minutes, or until the rolls are light golden brown and set in the center.
  11. Cool Slightly: Remove from the oven and let cool in the pan for 5–10 minutes.
  12. Prepare Glaze: While the rolls cool, beat together the 2 oz softened cream cheese, sifted powdered sweetener, and 1/2 tsp vanilla extract until smooth. Slowly incorporate the heavy cream until a thick, pourable consistency is reached.
  13. Glaze and Serve: Spoon or drizzle the glaze generously over the warm rolls. Serve immediately.