Begin with adding all your dry ingredients to a mixing bowl: vital wheat gluten, lupin flour, oat fiber, confectioners swerve, salt, and xanthan gum. Mix well and set the bowl aside.

In the bowl of your stand mixer add the hot water and yeast. Mix for 3o seconds using the paddle attachment before adding the softened butter and egg. Now mix again for another 30 seconds then add the dry ingredients to the wet. Blend until a dough forms, about 1-2 minutes. Switch to the dough hook and knead for 7 minutes.

While the dough is kneading, mix together the filling. In a medium bowl put in the stick of softened butter, brown swerve, and cinnamon. Whisk together until well combined then set aside.

Flour your surface with some oat fiber then place the dough on top. It should feel sticky, maybe a little tacky, but that is normal. Flour your rolling pin and get it rolled out into a rectangle, at least 8X12 inches. 

Spread your filling onto the dough, leaving a 1-inch space on one end. Begin rolling the dough, starting with the end that has the filling all the way to the edge. Roll the dough tight and as evenly as possible. When you get to the edge with no filling, brush it lightly with an egg wash and press it against the dough to seal it.

Cut your roll into 12 equal pieces and place them in a 9X13 inch greased baking pan. Cover lightly with oiled Saran Wrap and let rise in a warm space or a bread proofer for 1-1 1/2 hour, or until they have risen to double their size and are touching.

Once your cinnamon rolls have risen, bake them in the oven at 350F for 12-15 minutes. Check on them around 8 minutes for browning, if they are perfectly golden, lay a sheet of aluminum foil over top and let them cook for the remaining time.

While the cinnamon rolls are cooking, prepare the icing. Mix cream cheese, softened butter, and confectioners swerve together in a bowl. Check your icing for sweetness level and adjust according to taste. 

When the cinnamon rolls are done, remove them from the oven and spread the icing on them while still hot. Allow to cool for a couple of minutes before eating.

Side Note: When making the icing, start with less sweetener and adjust it to your taste. You can always add more but you can’t remove any.

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Nutritional Facts for 1 Cinnamon Roll: 131 Calories, 1.5 Net Carbs, 10.7g Fat, 7.2g Protein.
 

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