Coconut Flour Cinnamon Raisin Rolls

8 rolls

YIELD

30 minutes

PREP TIME

40 minutes

BAKE TIME

TOTAL TIME

Ingredients

Rolls

2 eggs
½ cup butter, softened
¼ cup Anthony’s Erythritol
2 tablespoons Anthony’s Pea Protein
1 tablespoon Anthony's Psyllium Husk Powder
½ cup Anthony’s Coconut Flour
¼ teaspoon baking soda
¼ teaspoon salt

Filling

1 tablespoon melted butter
2 tablespoons Anthony’s Erythritol
Anthony's Ceylon Cinnamon
¼ cup Anthony’s Raisins

Icing

1 cup powdered sugar
1 tablespoon butter, softened
2-3 tablespoons milk

Instructions

Rolls:

Preheat oven to 350° F.
Grease an 8”x8” glass baking dish.
In a mixing bowl, combine the eggs, butter, erythritol, and pea protein; mix well.
Add the psyllium, coconut flour, baking soda, and salt; mix well.
Roll out to ⅓” inch thick rectangle on a coconut floured surface.

Filling:

Spread the dough with butter and sprinkle on erythritol and cinnamon; top with raisins.
Roll up and cut into 1 inch rounds.
Transfer to baking dish and cover with foil.
Bake for about 35 minutes; uncover and bake for another 5-10 minutes.
Let cool.

Icing:

Combine icing ingredients and mix well.
Drizzle on rolls and serve.

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