Low Carb Cinnamon Rolls

 

• Ingredients for 6 rolls
• For the dough:
• 120g Lizza Walnut Bread Mix
• 45g vegan butter or coconut oil
• 7 g instant yeast
• 250ml unsweetened almond milk
• 1 tbsp Lizza Erythritol
• 1 tsp baking powder
• For the filling:
• 2 tbsp vegan butter or coconut oil, melted
• 1 tbsp cinnamon powder
• 3 tbsp Lizza Erythritol

 

 

Preparation:

1. Melt Vegan butter with almond milk in a saucepan.
2. Remove from heat and stir in erythritol and yeast. Cover and let it proof for 5 minutes.
3. Transfer the mixture into a large bowl, and add baking powder and bread mix.
4. Stir until the dough comes together.
5. Cover the dough and let it rest at room temperature for 30 minutes.
6. Roll the dough to 3 mm thick.
7. Cut into 3 cm wide strips. Combine filling ingredients and brush over the dough.
8. Roll the dough into rolls and place into a muffin tin lined with parchment paper.
9. Bake the rolls for 25 minutes at 180C.
10. Serve warm.

Tip: you can serve the rolls with a mixture or vegan sour cream and powdered Erythritol.