Cinnamon Rolls
INGREDIENTS
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8 oz. shredded mozzerella (about 2 cups)
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2 oz. cream cheese
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1 egg
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1 cup local blend baking mix (1/3 each coconut flour, almond flour, and ground golden flax seed)
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2 t. gentle sweet copycat
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1 t. vanilla
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2 T. butter, softened
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1/4 c. gentle sweet (or my version)
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1/2 t. molasses (optional but this tiny amount adds negligible carbs and gives a nice flavor)
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2 scoops Better Stevia using the included teeny tiny spoon (this comes to 90 mg of pure stevia if you are converting from another brand)
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2 t. cinnamon (I use a really strong, very fragrant cinnamon in these and grind it fresh-cinnamon is my favorite spice so I’m a bit of a cinnamon snob. If you are using a milder variety you might want to double it).
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3 oz. cream cheese, softened
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1 T. butter, softened
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1/4 c. gentle sweet copycat (it’s worth it to grind it to a smooth powder for icings – I do this in my rocket blender)
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1 t. vanilla
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