Weight Watchers cinnamon roll twists you are going to want to make.
Super easy Weight Watchers recipe for the BEST cinnamon rolls.
Simple, quick and delicious Weight Watchers cinnamon roll twists.
Make yummy cinnamon roll twists with icing – frosting drizzle or dunk away.
These are amazing Weight Watchers cinnamon twists that everyone will love.
Serve as Weight Watchers breakfast, Weight Watchers desserts or Weight Watchers snacks.
No need to buy store bought WW food when you can make homemade cinnamon rolls.
This is a spin on the ketogenic diet fathead dough – so I will call these Weight Watchers fathead dough cinnamon roll twists.
You won’t believe how amazing these taste. Learn how to make Weight Watchers cinnamon roll twists with smartpoints.
BEST Weight Watchers cinnamon roll twists you will want to make today!
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Weight Watchers Cinnamon Rolls
How To Make Weight Watchers Cinnamon Rolls Twists
Pre-heat oven to 350 degrees
Combine the mozzarella and 2 ounces of cream cheese in a heat-proof bowl.
Microwave in 30-second intervals until fully melted.
Whisk in the egg into the cheese mixture.
In a separate bowl, whisk together almond flour, baking powder, and salt.
Blend the dry ingredients into the cheese mixture.
Knead the dough into a ball. If the mixture is a bit sticky, allow to sit at room temperature for about 10 minutes and knead.
It should be nice and pliable!
Wrap in cling film.
Refrigerate for at least 30 minutes before using.
Take the dough out of the fridge and divide into 8 balls.
Take a ball of dough and divide into 2 pieces.
Roll each piece into a log.
Twist both logs together, pinching the ends together to secure.
Do the same for the remaining dough.
Arrange twists on a parchment-lined baking sheet.
Stir butter, brown erythritol, and cinnamon in a bowl.
Brush mixture generously onto the prepared twists.
Bake for 25-30 minutes at 350F.
Mix all ingredients for the icing.
Take twists out of the oven and leave to cool to room temperature.
Drizzle icing on top
Serve and Enjoy
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Ingredients
- 1 cup almond flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 ounces of fat free shredded mozzarella cheese
- 2 ounces of fat free cream cheese
- 1 Egg
For the Cinnamon Butter:
- ¼ cup melted “I Can’t Believe It’s Not Butter”
- ¼ cup brown erythritol
- 1 teaspoon cinnamon
For the Icing:
- 1 tablespoon fat free cream cheese
- 1/4 cup powdered erythritol
- 1/2 teaspoon vanilla extract
- 1 tablespoon fat free half and half
Instructions
- Pre-heat oven to 350 degrees
- Combine the mozzarella and 2 ounces of cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
- Whisk in the egg into the cheese mixture.
- In a separate bowl, whisk together almond flour, baking powder, and salt.
- Blend the dry ingredients into the cheese mixture.
- Knead the dough into a ball. If the mixture is a bit sticky, allow to sit at room temperature for about 10 minutes and knead. It should be nice and pliable!
- Wrap in cling film. Refrigerate for at least 30 minutes before using.
- Take the dough out of the fridge and divide into 8 balls. Take a ball of dough and divide into 2 pieces. Roll each piece into a log. Twist both logs together, pinching the ends together to secure. Do the same for the remaining dough. Arrange twists on a parchment-lined baking sheet.
- Stir butter, brown erythritol, and cinnamon in a bowl.
- Brush mixture generously onto the prepared twists. Bake for 25-30 minutes at 350F.
- Mix all ingredients for the icing. Take twists out of the oven and leave to cool to room temperature.
- Drizzle icing on top and serve.
Recipe Notes
Serves 8 – 4 Weight Watchers smartpoints per serving
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