english chelsea buns
|prep time||bake time||keto-friendly||difficulty level|
|60 mins||35 mins||yes||easy|
Dating back to the 1830s, the Chelsea bun is the sister to the American-loved cinnamon roll. I first used the Great British Bake-Off cookbook to make these several years ago, so today I was thrilled to recreate these low-carb!
- 1 package of scotty's everyday bread mix
- 1/2 cup of sliced almonds
- 1 cup of almond flour
- 1/2 cup of granular sweetener
- 3 egg whites
- 3 tsp of almond extract
- 1/2 cup of lower-sugar dried cranberries
- hot water
- 4 oz of softened cream cheese
- 2 tbsp of softened butter
- 1 tsp of orange zest
- 1 1/2 cup of powdered sweetener
- 1-3 tablespoons of almond milk
- Preheat oven to 375° F
- Prepare scotty's everyday bread mix per instructions. Place dough in a greased bowl. Cover with plastic wrap that has been sprayed with oil. Place in a warm place and allow to rise for 30-45 minutes.
- Pour dried cranberries into a small bowl. Cover with hot water and allow to sit for 30 minutes to soften.
- In a food processor, process almonds, almond flour, and granular sweetener. Add egg whites one at a time, allowing to purée in between. Scrape sides as needed. Add almond extract at the end and pulse to mix. Set aside.
- Grease a baking sheet. Turn bread dough onto it and pat into a large rectangle, roughly 12x24-inches. Spread evenly with almond paste.
- Drain cranberries and pat dry. Sprinkle almond paste with cranberries.
- Roll dough long-ways, then cut into 8 rolls (you may need to oil the knife between cuts). Place in a greased baking dish and cover with greased plastic wrap. Allow to rise for 30-45 mins, or until almost doubled in size.
- Place in the oven and bake rolls for 30-35 minutes. Allow to cool slightly.
- In a stand mixer, beat cream cheese and butter together until smooth. Add orange zest and powdered sweetener. Beat until smooth. Add almond milk, one tablespoon at a time, until frosting consistency.
- Frost buns and enjoy!