Low Carb Carbalose Cinnamon Walnut Rolls

Carbalose Cinnamon Walnut RollsThere are thousands of recipes for cinnamon rolls on the internet and maybe only one or two made with Carbalose Flour.  I hope by the time you make these you find these Carbalose Cinnamon Walnut Rolls are the best.

My all-time favorites from long ago and far away were the rich rum sticky buns from The New Basics cookbook by Julee Rosso & Sheila Lukins but alas…I can eat them no more.  To look at my copy of the book you would think it was 60 years old but really-I have only had it 25.

 All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Cinnamon Walnut Rolls
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil (plus 1 T For Oiling Pan)
  5. 2 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Beaten Egg (Reserve 1 T)
  10. ¼ C Warm Heavy Cream
  11. 12 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1½ T Yeast
  14. 1 t Sugar
  1. 2 C Ground Walnuts (Reserve ¼ C)
  2. 2 t Cinnamon
  3. ½ C Sweetener Of Choice (I Use Just Like Sugar Baking)
  4. ½ C Soft Butter
  1. 1 ½ oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. 1½ t Vanilla Extract
  4. ¼ C Melted Butter
  5. 6 Drops Liquid Sucralose
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Mix egg, reserve 1 T and then add cream.
  5. Start processor and add water & yeast and cream & egg mixtures and process for a minute or so.
  6. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  7. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 30 minutes.
  8. Invert dough onto bench floured countertop (or your trusty Silpat) and roll out rectangle to about 12”x16”.
  9. Brush 2” egg wash around the perimeter of the dough.
  10. Mix nuts, cinnamon, & sweetener.
  11. Spread butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all your egg wash as this is your “glue”.
  12. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  13. If, after you roll your dough it is not 16” it will easily stretch and if you have any butter-sugar mixture get on the counter just sop you roll log in it and proceed. With seam down-cut log into 16 rolls about 1” wide.
  14. In an oiled 10x10 pan make 4 rows of four-making sure the tails are turned inward so they won’t unroll.
  15. Cover and rise 30-45 minutes. They will not rise too much.
  16. Put Rolls in 340 degree preheated oven for 30-35 minutes or until golden brown. Cool slightly.
  17. Put cream cheese in small bowl and beat. Add melted butter & vanilla and start adding the warm heavy cream a little at a time until it will “drizzle”.
  18. Pour drizzle all over top and sprinkle with remaining walnuts.
  19. Best served warm and if not warm then best just served. These rolls freeze well.
  20. 16 Servings
  21. 250 Calories, 5.6g Protein, 7.4g Carbs, 3.1g Fiber, 4.3g Net Carbs
  1. Although to my mind walnuts are traditional, pecans or a combination may be substituted for walnuts.
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