Cottage Cheese Cinnamon Rolls

These are my gluten free macro friendly cinnamon rolls that I created from scratch. I’ve been testing this recipe for a year. They are light, fluffy & taste like the real thing. No one should have to give up their favorites in a calorie deficit.

INGREDIENTS
Makes approximately 8-10 Rolls

• 217g GF King Arthur Measure for Measure Flour

• 2 cups 4% Cottage Cheese

• 3 tablespoons Butter (dough)

• 2 tablespoons Butter (filling)

• 1/3 cup Light Brown Sugar

• 1 1/2 tablespoons Baking Powder

• 1 teaspoon Cinnamon + more for sprinkling on dough

• 1 tsp Apple Cider Vinegar

• 1 teaspoon Whole Psyllium Husk + 2 tablespoons warm water

Directions

1. Make psyllium husk gel using 1 tsp husk + 2T warm water. Let it sit for 5 mins.

2. Mix the flour, baking powder, and 1 tsp cinnamon in a bowl.

3. Into a blender, add 3 T melted butter, cottage cheese & apple cider vinegar & psyllium husk. Blend til pured. Then add to the dry ingredients. Mix until a dough forms. It will be very sticky.

4. Cover & rest the dough for 30 minutes, in fridge (do not skip this step, the dough needs to hydrate)

5. Preheat oven to 350°F.

6. Roll out the dough on cornstarch sprinkled mat on press into a rectangle about ¼ inch thick.

7. Spread remaining 2T melted butter over the dough. Sprinkle with brown sugar + cinnamon.

8. Slice into 8–10 strips with a pizza cutter or knife & roll each individual pieces

9. Place rolls on a sprayed/baking dish or parchment lined baking sheet & bake for about 18 mins. Internal temp should be around 200 degrees. Let cool. Then enjoy!
   
   Macros:
   236 calories
   9.8g fat
   32g carbs
   7.4g protein
   Only 10g sugar (and I used real sugar)