This is a "rough" recipe, as I really just throw this together most often. However, it is based on my (non-sourdough) pizza dough recipe.
Ingredients:
Dough:
3 C. Organic Einkorn All Purpose Flour (I sometimes mix in a little good quality bread flour )
2 1/4 tsp. Rapid Rise yeast
1 tsp. salt
1/2 C. granulated allulose based sweetener (I like Besti Monkfruit/Allulose blend)
2 Tbsp. coconut oil or melted butter
2/3 C. warm water
1/3 C. warm cream or milk
Filling:
4-6 Tbsp. soft butter
1/2 Brown Swerve
1 Tbsp. Cinnamon
1/4 C. dried cranberries (I use an apple juice sweetened one)
Frosting:
4-5 Tbsp. soft butter
4 oz soft cream cheese
1-2 Tbsp. cream or milk
3/4 tsp. vanilla
pinch salt
3/4 - 1 C. powdered Swerve
*Optional - a 2-5 drops of lemon oil (I like Lorann)
Preheat oven to 375.
In a medium bowl, whisk your flour, yeast, salt and sweetener. Add in coconut oil, cream and water. Combine to make a dough. Rub some butteron your counter space, and knead dough until smooth. Invert bowl on top and allow to rest 10 minutes.
On a buttered counter, roll dough out into a large rectangle, spread with a layer of butter, sprinkle with brown swerve, cinnamon and cranberries. Roll tightly along long edge. Cut into 12 rolls.
Place rolls into a buttered pie dish, they should fit 9 around the edge and 3 in the center. Cover lightly with plastic wrap and allow to rest 15-30 minutes until a bit risen, but not too much. Bake for 25-35 minutes or until puffy and golden brown.
While rolls are baking, make frosting. Beat the butter and cream cheese together (can do this by hand with a soft spatula). When smooth, add in cream and vanilla, beat well. Add in swerve a little at a time until you like the consistency. If desired, add in a drop or two of lemon oil and taste, carefully add more to desired flavor (it can be strong, so go slowly).
When rolls have finished baking, remove to cooling rack, spread a small amount of frosting over tops of rolls while piping hot. Allow to cool to almost room temperature and add remaining frosting. Yum!