Thursday, April 6, 2017

CINNAMON ROLLS



INGREDIENTS
1½ cups shredded part skim mozzarella cheese
4 T salted butter
¾ cup Briana's Baking Mix
2½ tsp. baking powder
2 tsp. THM Super Sweet Blend
2 eggs
1 tsp. vanilla extract
-
4 T butter, softened
5 tsp. THM Super Sweet Blend, divided
½ tsp. Grandma's molasses
Cinnamon
Cream cheese frosting:
4 oz. reduced fat cream cheese, softened
¼ cup Greek yogurt
2 T salted butter, softened
½ tsp. vanilla extract (maple would be good too)
3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste


INSTRUCTIONS
Melt the cheese and butter together in a nonstick saucepan over medium heat until melty and stringy. Meanwhile, whisk together the baking mix, baking powder, and Sweet Blend. When the cheese is melted, turn the heat to low and stir in the dry ingredients, eggs, and vanilla until combined. Knead it a few times with your hands if needed to fully combine everything.
Turn the dough out onto a large sheet of parchment paper (or two pieces of wax paper taped together). Using a rolling pin and making as few strokes as possible, roll the dough out to 14 inches wide by 11 inches long. Spread with the melted butter. Mix 1 T THM Sweet Blend with the molasses to make a "brown sugar". Sprinkle over the dough (this can be kind of hard to do evenly because it tends to clump together, but just give it your best shot. It's not an exact science.) Sprinkle the remaining two teaspoons of THM Sweet Blend over the dough evenly. Sprinkle the dough with plenty of cinnamon (enough so you can barely see the dough-we like lots of cinnamon), then roll it up from top to bottom (or bottom to top) into a long log (14 inches long, to be precise).
Use a piece of sewing thread (this is my mom's foolproof method of getting a nice clean cut-see the Notes section for an explanation) to cut the log into 12 sections and place the sections into a greased 9-inch cake pan. Bake at 350 degrees F for 20-21 minutes or until lightly brown on top.
While the cinnamon rolls are baking, make the frosting by beating the ingredients together until smooth.


The cinnamon rolls are best fresh and warm out of the oven, so let them set for a few minutes to slightly cool, then top the ones you're going to eat with frosting and devour! Store leftovers in the fridge. Chilling makes the dough stiffer and un-cinnamon roll-like, so heat the leftover cinnamon rolls (in the microwave, or covered in the oven) before eating. Store the frosting in the refrigerator so you can frost the cinnamon rolls as you're ready to eat them (you don't want to frost them all, then have to heat the leftovers and have your frosting run down all over the place. I mean, that's what I did, and they were still very good, but they'd be better the proper way...haha.). This makes more frosting than you'll need for the cinnamon rolls, but that means you have a few tablespoons left to use on mug muffins throughout the week. Yields 12 cinnamon rolls.
NOTES
To slice cinnamon rolls with a piece of sewing thread, cut a piece of thread about a foot long, slide it underneath the log of rolled-up dough, and cross the ends of the thread over the top in a scissor-like fashion to pinch off the dough.
If using THM Baking Blend instead of my baking mix, I recommend using about a cup of THM Baking Blend since it's not as dry as my baking mix. Please note that THM Baking Blend is not nut free.
I personally have never made these in the evening and waited to bake them until morning, but I know that some people have done that and had success with it. I don't recommend making them very far ahead and waiting to bake them because I'm sure the baking powder loses some of its potency and the rolls won't rise as much.
source:http://www.briana-thomas.com/cinnamon-rolls/

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