Fathead Cinnamon Scrolls

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My whole life I have LOVED cinnamon scrolls! I love the taste of the cinnamon swirl inside, there’s just something about it that tastes fantastic to me. Growing up, my grandmother usually made ‘Folar’ which is a Portuguese sweet Easter bread with cinnamon swirl through it. I remember trying to eat around the cinnamon parts and saving them for last. You always save the best for last!

Then I heard of the infamous Cinnabon and when I visited America I made sure to take the opportunity to try one. It was the first time I’d had cinnamon scrolls with glaze. It was nice but very doughy and massive, way more than I could eat. I could taste the dough more than the cinnamon. And of course, the amount of sugar must have been mind boggling!

I felt very much that it was overrated and wouldn’t buy one again even if I wasn’t low carb. But that doesn’t mean that I wouldn’t mind being able to have that lovely taste of cinnamon sometimes! So I made these Fathead Cinnamon Scrolls! Fathead Cinnamon Scrolls using the infamous Fathead dough are very small but incredibly filling. They’re also simple and easy to make and taste just as good as regular cinnamon scrolls.

I thought I would prefer them without the glaze but they actually tasted really nice with it. You only need a small drizzle, no need to completely coat the scrolls! Or if you prefer you can forgo the glaze altogether, especially if you don’t like things too sweet. These are best served warm and I highly recommend eating them that way. You can have them warm from the oven or store in the fridge and heat one up in the microwave for about 10 seconds. I actually thought they tasted even nicer reheated. So go ahead and try these Fathead Cinnamon Scrolls for yourself!

 

Fathead Cinnamon Scrolls – Makes 10

 

1 quantity Fathead made with coconut flour, get the recipe here

1 tbsp powdered sweetener

85g cream cheese

1 tbsp ground cinnamon

1 tbsp sweetener

1 egg, beaten

3 tbsp icing mix sweetener

1 ½ tbsp water

 

Make the Fathead according to recipe, adding 1 tablespoon powdered sweetener to the dough. Roll out into a rectangle. Soften the cream cheese in the microwave (about 20 seconds) and spread it out over the dough. Softening it makes it a lot easier to spread easily and evenly.

Mix together sweetener and cinnamon in a bowl. Sprinkle evenly over the cream cheese to make a cinnamon coating. Turn one of the shorter edges towards you and using the baking paper, roll the Fathead up, peeling back the paper as you go.

Once it’s all rolled up, cut slices about 1 cm thick. Place on trays lined with baking paper and bake at 180C for approximately 20 minutes or until Fathead Cinnamon Scrolls are nice and browned. Remove from oven. Mix together icing mix sweetener and water in a bowl to make the glaze. Drizzle a small amount over each scroll. The glaze will be runny at first but then harden. Serve.

 

Nutritional Info:

Cals – 114.3

Fat – 8.7g

Protein –6.5g

Total Carbs – 3.4g

Fibre – 1.8g

Sugars – 0.9g

Net Carbs – 1.6g