Like most other recipes, I remade this dish because I had a taste for one and

knew that I finally had all of the tools to make this a reality.


Sweet Fathead Dough

\1 1/2 cups shredded mozzarella cheese low moisture

2 oz cream cheese

1 1/4 cup almond flour

2 tbsp baking powder

1/4 cup Sukrin: 1 Zero Calorie Sweetener

2 large eggs beaten

1 tsp Maple Extract you could use Vanilla Extract, but you’ll be missing the rich maple flavor

Cinnamon Pecan Filling

1/4 cup salted butter melted

1/4 cup Sukrin Gold Brown Sugar Replacement

1/2 cup Unsalted Pecans chopped

1 tbsp Ground Cinnamon

Maple Cream Cheese Icing

3 oz cream cheese softened

3 tbsp butter softened

1/2 tsp maple extract

1/4 cup Sukrin Icing

2 tbsp Unsweetened Almond Milk You can add more if you’d like it to be less



Preheat the oven to 400 degrees

Mix the almond flour, baking powder and Sukrin:1 in a small bowl and set


Add mozzarella and cream cheese to a large microwave safe mixing bowl

Heat the cheeses in the microwave for 45 seconds Use a mixing spatula to

incorporate the cheese Heat the cheese mixture again for 45 seconds

Add the almond flour mixture, the beaten egg, and the maple extract

Mix until well incorporated and a ball of dough forms. When I first tried

this recipe, I used the normal amount of almond flour for fathead dough

(~3/4 cups), but the dough was too sticky.

If yours is sticky just add a tablespoon of almond flour at a time until you

can pick up the dough without it sticking to your hands.

Cover the ball of dough with plastic wrap and refrigerate it for 5-10

minutes. This allowed the dough to firm up a bit more and cool down.

Place the dough in between two baking pan sized pieces of parchment

paper. Roll out the dough with a rolling pin.

Make the Cinnamon Pecan Filling by combining all of the ingredients. Use a

baking spatula to spread it over the rolled out dough.

Create the roll by starting at one end of the dough and rolling it toward the

other end Use a knife to cut the cinnamon rolls.

Place the cinnamon rolls in a pie pan or place each roll in the cup of a

jumbo muffin tin.

Bake the rolls for 15-17 minutes or until the tops of the tops of the rolls are

golden Create the cream cheese icing by combining all of the ingredients.

Top the cinnamon rolls with

the icing immediately. Enjoy!