Cinnamon Rolls

About

When the craving for cinnamon rolls strikes you can make these lovely cinnamon rolls! Made with psyllium husk powder they are full of healthy fiber. Do not substitute the husk powder in this recipe as it is critical for their shape to hold together. Also, do not substitute the kosher salt for fine salt unless you add about half or else the rolls will be too salty. Warm from the oven, they are smothered with frosting!

Ingredients

1 ¼ cup almond flour
5 tablespoon psyllium husk powder soluble fiber by now
1 teaspoon coarse kosher salt by morton
1 teaspoon baking powder
2 teaspoon apple cider vinegar
1 cup boiling water
3 large raw egg, white
1 stick butter
1 cup brown sugar replacement by swerve
1 teaspoon saigon cinnamon
½ stick butter
¾ cup the ultimate icing sugar replacement by swerve
½ teaspoon vanilla extract
1 teaspoon water

Instructions

Preheat an oven to 350 F. Combine the almond flour, husk powder, salt and baking powder together.
Add the boiling water and mix the dough halfway. Add the apple cider vinegar and the egg whites. Mix until combined very well and homogenous.
Place dough on a piece of parchment paper. Top with another piece of parchment and press dough down with hands to flatten some. Using a rolling pin, roll the dough to a ¼” thickness into a rectangular shape. It doesn’t have to be a perfect rectangle.
In the meantime, combine 1 stick of butter, brown sugar, cinnamon and a pinch of salt.
Cream together.
Top dough with creamed brown sugar mixture.
Spread thin with a small offset spatula.
Roll up the rectangle from the short end that is the least angular so it will be on the inside of the rolls. Pinch the roll together at the seam. Cut into 9 equal rolls and place into a greased 8” x 8” pan.
Bake for 30 minutes. Allow the rolls to cool some, before draining off the extra butter created in the pan.
Cream together the Swerve confectioners sugar, vanilla extract and water. It will be a thick, creamy mixture.
Spread on top of the still warm cinnamon rolls!