Salted Caramel Peanut Butter Cinnamon Rolls
These morning buns will warm your soul with each fluffy bite of sweetness.
Ingredients
For the Rolls:
- 3/4 cup cassava flour
- 1/4 cup salted caramel protein powder
- 2 tsp xanthan gum
- 2 tbsp monk fruit
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 pinch pink salt
- 4 tbsp coconut oil melted
- 2 eggs organic, pasture-raised
- 1/4 cup sweet potato puree unsweetened
For the filling:
- 3 tbsp monk fruit
- 2 tsp cinnamon
- 3 tbsp ghee
For the icing:
- 1/4 cup coconut nectar
- 1/4 cup peanut butter powder
- 2 tsp coconut oil melted
Instructions
- Preheat the oven to 350°F and grease an 8-inch cake pan coconut oil. Set aside.
- For the filling: Combine all ingredients of the filling in a bowl and mix until incorporated. It should resemble a wet sand consistency. Set aside.
- For the rolls: In a large bowl combine flour, protein powder, baking binder, monk fruit, baking powder, cinnamon and salt. Next, add eggs, coconut oil, and sweet potato puree. The mixture will begin to thicken and form a sticky dough.
- Dust a clean work surface with extra cassava flour and transfer the dough from the bowl to the work surface. Gently work the dough together with your hands until it forms a cohesive mound.
- Carefully roll the dough into a flat rectangular shape, about 1/4-inch thickness.
- Sprinkle the filling mixture evenly over the dough. Starting from the long side of the dough, carefully begin to roll into a log. Use as much additional cassava flour as needed to prevent the dough from cracking or sticking to the work surface.
- Cut the rolled log into 6 to 8 equal pieces and nestle into your prepared pan.
- Bake rolls for 25 minutes.
- About 10 minutes before the rolls are done baking, prepare the icing.
- In a small saucepan combine all icing ingredients over low heat. Stir until evenly combined and warmed through.
- Remove the rolls from the oven. Immediately dress with icing evenly on the tops of each roll and enjoy!