Coconut Flour Cinnamon Raisin Rolls
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
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.