Recipe By King Arthur
Do You Crave Cinnamon Rolls but can't the sugar and carbs? These carb-conscious cinnamon rolls will make your keto-friendly breakfast dreams come true. With all the qualities of a classic cinnamon roll (soft, tender buns; sweet cinnamon filling, and thick, luscious cream cheese frosting) these rolls are worth running to the kitchen to start baking.
Ingredients
Dough
2 cups (240g) King Arthur Keto Wheat Flour
2 tablespoons (22g) King Arthur Baking Sugar Alternative*
1/2 teaspoon salt
2 teaspoons instant yeast
3/4 cup (170g) milk, lukewarm
3 tablespoons (42g) butter, at room temperature
1 large egg
Filling
1/4 cup (43g) King Arthur Baking Sugar Alternative
2 teaspoons cinnamon
2 teaspoons King Arthur Keto Wheat Flour
2 teaspoons milk, to brush on dough
Icing
1/4 cup (43g) King Arthur Baking Sugar Alternative*
2 teaspoons milk
1/2 teaspoon vanilla extract
4 ounces (113g) cream cheese, softened
3 tablespoons (42g) butter, softened
Instructions
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all the ingredients and mix and knead — by hand or using a stand mixer — until the dough comes together in a smooth, elastic ball. This should take 5 to 7 minutes on low speed of a mixer and slightly longer by hand.
Cover the dough and let it rise for 1 to 2 hours, or until it's puffy and close to double in size.
To make the filling: Combine the baking sugar alternative, cinnamon, and keto wheat flour in a small bowl. Set aside.
Transfer the dough to a lightly greased work surface, gently deflate it, and pat it into a 10” x 10” square.
Brush the dough with the milk then sprinkle with the filling, leaving 1/2" of dough exposed along one edge.
Starting with the edge opposite the exposed edge, roll the dough into a log. With the seam underneath, cut the log into six slices.
Place the rolls on a parchment-lined baking sheet or into a lightly greased 9” round pan. Cover the rolls and let them rise for about an hour, until noticeably puffy.
While the rolls are rising, preheat the oven to 350°F.
Uncover the rolls and bake them for 20 to 25 minutes, until they’re just beginning to turn golden and the center of one registers 190°F on a digital thermometer. The rolls should feel set.
Remove the rolls from the oven and allow them to cool while you make the icing.
To make the icing: In a medium mixing bowl, stir together the baking sugar alternative, milk, and vanilla until the sugar alternative has dissolved and the mixture is thoroughly combined.
Add the cream cheese and butter and beat until light and fluffy, about a minute or so. Spread the icing over the warm rolls and serve.
Store leftover (un-iced) rolls, well wrapped, at room temperature for a few days; freeze for longer storage. Reheat rolls in a 325°F oven for about 10 minutes before icing and serving.
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