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Pecan sticky buns


Here is a recipe for sticky buns that uses my tried and true fathead dough recipe. You can find that recipe plus full instructions for assembling the dough here. I have played around with a ton of recipes for keto cinnamon rolls and pecan rolls and they are all very similar. I gave it a shot with my fathead recipe with 2 Tbs. powdered sweetener added to the dry ingredients. The filling and the topping are sweet enough that this is just the right amount of sweet added to the dough to scoot it into dessert territory.  I have made almost everything with this dough and it never lets me down.


Dough

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10oz. Mozzarella

5oz. Almond flour

1egg

1tsp baking powder

2Tbs powdered sweetener

1/4tsp cinnamon


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Filling

1/3rd cup chopped pecans

1/2tsp cinnamon

1Tbs sweetener

2Tbs butter

 

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Topping

3Tbs sweetener

1/3rd cup chopped pecans

3Tbs butter

1Tbs heavy cream

Tiny dash of xanthan gum .


Melt your mozzarella in the microwave in 30 second bursts until smooth. Mix in your egg. In a separate bowl mix all of your dry ingredients for the dough. Mix your cheese into the dry ingredients. I usually knead this for about a minute.

Roll your dough between two pieces of parchment paper into a nice rectangle. Arrange your dough so that the skinnier end is close to you with the longer side running away from you.

In a small microwave safe bowl add all the ingredients for your filling. I put my filling mixture in the microwave for 15 seconds at a time until my butter was soft enough to mix well.

Spread the filling mixture over your dough and begin to roll it into a log. Roll away from you if you have the thinner side close to you. I start in the middle and lift the edge and slowly fold the edge over. I usually go very slowly and roll the left, then the right , then the center, for the first few inches to make sure I’m rolling it evenly. After the first few inches I can usually roll the rest up with the palm of my hands.

Cut the dough roll into 8 sections. One batch gives me 8, 1 inch sections. If you like a crispier edge on your rolls you can cut them smaller or even just bake them on a parchment lined baking sheet. I enjoy the doughier effect that you get by crowding them in a baking dish so they cook up against each other. I was a center of the cinnamon bun person.

Put your rolls into a 350 oven, in the center, for 15-20 minutes. Every oven is different so start peeking at it at 15. It may take longer to cook in your oven! You can pull them apart a bit to check them.

While your rolls are baking put your topping ingredients into a small sauce pan and heat on low till bubbly. I cut the heat off after about 2, 3 minutes. I noticed the butter separating a bit so I added the tiniest sprinkle of xantham gum. I think this step is cosmetic. Your topping will still taste great without it!

After your rolls come out of the oven top with the sticky pecan topping, no need to let cool, and enjoy! I store my leftover rolls covered in the fridge in the same dish I baked them in. They will last a few days with no problem but after that they do begin to toughen up a bit. It’s the cheese :) If you are planning on saving them for longer than a week I would suggest freezing them. Just place your rolls in a gallon ziplock bag and toss in the fridge. I do this so with baked goods frequently. When I’m ready for a roll I just snap one off of the sheet, put it on a plate and microwave it for about 30 seconds. You may need more time to defrost but, as always, start with small zaps.

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