This is a mix between a mini muffin and a cinnamon roll. I haven’t quite figured out how to do a true cinnamon roll. I tried using the stromboli dough to make them yesterday and it didn’t work. I was so disappointed!! Until I figure it out this is how I will get my cinnamon roll fix.
I like to get all the components ready ahead of time before I do any mixing. This helps to ensure nothing is forgotten. When you are setting out to make something a tad bit complicated like this it really helps. I mix the dry ingredients first, and measure out my wet ingredients in a separate container. Then I melted the butter and added the cinnamon and sweetener. I find it’s less overwhelming when I have it all ready.
It’s a very wet dough but we can still spread this out with a rolling pin. I want to emphatically stress the importance of wax paper. You can’t use parchment paper for these. Even with wax paper you’ll need to grease it with cooking spray. To make these mini size I divided the dough in half and made two logs. Be careful not to roll it too thin or else it will stick to the paper making it harder to roll up.
To get this to roll over you just have to pick up the wax paper on one end holding it vertical to your counter and gently let about a 1/2 inch of the batter to fold over and repeat until it’s all rolled up.
Just take your time and go slowly. Once I rolled it up into the log shape I sprayed the wax paper again with cooking spray just to be sure and wrapped it all the way up. They need to go in the freezer for 10 mins to be sliced up. Once it’s rolled up it won’t be perfectly circular because it’s not a very stiff batter. After 10 minutes in the freezer you can round it up a bit and then slice it.
Cinnamon rolls are special. I like to think they deserve the extra time it takes to make them. Although this is a mini muffin recipe these don’t spread out like a muffin would. They are some sort of muffin/roll hybrid. The tops get crisp and the center is soft moist but dense.
I managed to cut 17 rolls from this recipe. I didn’t cut them that evenly though. You could probably get 18 total.
I don’t know what my obsession with tiny bites of food is lately but I love these! I had fully expected them to spread out as they cooked. When I took them out of the oven my mouth dropped open.
I tried these as larger muffins but didn’t quite get the same results. They needed to cook longer and so the top developed a little too much of a crust on top. However 5-10 seconds in the microwave and they are divine. They soften up beautifully. I like to keep these little guys in the fridge.
All I need to do is make the frosting and pipe it on! I had to grind a few tablespoons of Truvia in my coffee bean grinder to get the powdered “sugar”. It works like a charm.
- 3 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 cup sugar equivalent
- 2 ounces cream cheese
- 3 tbsp powdered sweetener
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Combine almond flour, coconut flour, baking powder and mix well. If you're using a granulated sweetener add it in now to the dry ingredients. Set aside.
- Combine Light olive oil, heavy cream and vanilla extract in a separate bowl and set aside. If using liquid sweetener add that in now.
- Melt 3 tbsp butter and add in the cinnamon and sweetener. Set aside.
- Combine the Olive oil wet mixture and egg with the dry ingredients.
- Get out two sheets of wax paper and spray with cooking spray.
- Take half the batter and place on greased wax paper. Place the other greased sheet on top and gently spread out with a rolling pin into a rectangular shape. Be careful to not go thinner then 1/4 of an inch.
- Brush half of the cinnamon butter mixture with a basting brush onto the batter evenly.
- Carefully lift up the side of the wax paper closest to you and let about 1/2 an inch of the batter fold over. Continue like this until it is wrapped all the way up into a log.
- Spray wax paper again and wrap up the log to set aside in the freezer.
- Repeat steps 6-10 for the second half of your batter and place in the freezer.
- Set timer for 10 minutes and make the frosting.
- Take the logs out of the freezer and cut into 18 mini rolls.
- Line a mini muffin pan with wrappers and place the rolls inside.
- Bake for 15 minutes. (20 minutes for larger muffins)
- Place 3-4 tbsp granulated sweetener (I use Truvia) into a coffee grinder and grind into a fine powder. (You can buy already powdered sweetener online as well.)
- Combine softened cream cheese with 3 tbsp powdered sweetener (measure this out again with a measuring spoon), vanilla extract, and heavy cream.
- Use an electric mixer or handheld stick blender to combine the ingredients until they are smooth.
- Fill a piping bag or ziploc bag with the frosting. Cut a small slit in your bag and pipe onto the rolls after they are cooled. Let cool completely and store in the fridge.
- Mini Muffin Rolls (serves 18)
- 98 Calories; 9g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1 net carb.
- Larger Muffin Rolls (serves 10)
- 177 Calories; 17g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber;2 net carbs