Low Carb Sticky Buns
All the flavor and more than 1.2 the carbs…
Ingredients
Dough
- 3 tsp Dry Yeast
- 1 cup Almond Milk can substitute cream
- 1/2 cup Swerve granulated sugar
- 1/3 cup Butter
- 1 tsp Salt
- 2 Eggs
- 4 cups Carbalose/Quickcarb Flour
Filling
- 1 cup Swerve brown sugar
- 3 tbsp Cinnamon
- 1/3 cup Butter
Cream Cheese Icing
- 6 Tbsp Butter softened
- 1 1/2 cup Swerve Powder Sugar
- 1/4 cup Cream Cheese room tempature
- 1/2 tsp Vanilla
- 1/8 tsp Salt
Instructions
Prep of Dough
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Dissolve yeast in warm Almond Milk or Cream in a large bowl. Let it sit for 3-5 minutes.
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To the mixing bowl, add the Swerve sugar, butter, salt, eggs, and Carbalose flour. Mix until completely blended
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Pour Almond Milk or Cream Yeast mixture over flour mixture and use dough hook to mix and need dough. Approximately 3-5 minutes
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Place the dough into an oiled bowl, cover and let rise in a warm place until doubled, approximately 1 hour.
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Combine Swerve Brown Sugar and Cinnamon in a bowl
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Grease 9×13" baking dish
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Roll the dough out until it measures approximately 16 X 12 inch rectangle. It should be 1/4" thick.
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Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar/cinnamon mixture evenly over the entire surface of dough.
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Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can cut smaller or larger depending on your desired amount of rolls. Place the cut rolls in the prepared pan. Cover with plastic wrap and let rise till doubled in size in a warm spot.
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Preheat oven to 350
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Place pan in oven and bake for 20-25 minutes or until golden brown.
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While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth
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When the rolls are done, spread generously with icing.