S.M.A.R.T. Cinnamon Rolls

original recipe from www.sugarfreemom.com;

this version is adapted to use Pete's Gluten Free Flour, and to produce 15 rolls, enough to fill a 9 x 13 baking dish.




  • 2 1/2 cups mozzarella cheese part skim, shredded
  • 4 ounces cream cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp vanilla liquid stevia (plain liquid stevia will do)
  • 1 cup Pete's S.M.A.R.T flour
  • 1 cup Potato Starch
  • 1 tsp xanthan gum
  • 1/3 tsp salt
  • 1 1/4 tbsp baking powder
  • 1/4 cup Truvia Half-and-Half Baking mixture or equivalent

Cinnamon "Sugar"

  • 1/2 cup butter melted
  • 1/2 cup Truvia Half-and-Half or Diabetic Brown Sugar Substitute
  • 2 tsp cinnamon

Cream Cheese Frosting

  • 4 tbsp heavy cream
  • 4 ounces cream cheese
  • 1 tbsp Truvia half-and-half
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 400 degrees F.

  2. Combine the mozzarella and cream cheese and melt together either 2 minutes in a microwave or over the stove on low heat. Stir until smooth. 

  3. Add the remaining dough ingredients, wet hand and mix the ingredients as much as possible. 

  4. Roll the dough on a piece of parchment paper, about 23 by 8 in. 

  5. Slice into 15 strips, about 1 1/2 inches each. Set aside.

  6. Combine the melted butter, sugar free sweetener and cinnamon. Mix well to combine, use half the mixture to spread onto the strips of dough. Roll them up and place them on a greased or parchment lined pie dish. Use the remaining butter mixture to pour over the tops of the cinnamon rolls. 

  7. Bake 15-18 minutes. While they are baking you can make the frosting.

  8. Add the frosting ingredients into a blender and blend until smooth. 

  9. Once rolls are hot out of the oven spread the frosting over the tops of the rolls and enjoy