For the Dough
Heat the milk in a glass container in the microwave for 40 seconds
Pour one tablespoon of sugar into the milk and stir until dissolved
When the milk is lukewarm (110 degrees), add the packet of active dried yeast and stir
Allow the yeast mixture to sit for 10 minutes to activate. When activated, it will foam on the top and give off a wheat-like aroma.
In a medium sized bowl, combine the two flours, psyllium husk powder, baking powder, and salt. Then, set to the side.
Add the sugar, melted butter and whisked egg to a large bowl on a stand mixer
Use a paddle attachment on medium-low speed for one minute to combine the ingredients
Once the yeast mixture has activated, pour it into the stand mixer and mix again to combine
Sift the dry ingredients to a stand mixer, half at a time and mixing on medium-low speed between
Mix for five minutes until a smooth dough forms. The dough should be soft but not overly sticky.
Switch out the paddle attachment for the dough hook and mix on medium-low speed for five minutes. You may have to stop the mixer halfway through and scrape down the sides of the bowl with a spatula.
Then, transfer the dough to a glass bowl that has been greased and warm (I like to put my bowl in the microwave for 25 seconds or wash it under warm water).
Cover with plastic wrap or a tea towel and allow to sit in a warm area to rise for an hour and a half (the dough should double in size during this time)
Dust a work surface with flour, then oil your hands and place the dough on the prepared surface
If the dough is sticky, add one tablespoon of flour at a time until you can knead it without the dough sticking to your hands
Knead the dough into a ball, then sprinkle flour on top of the dough
Use a rolling pin to roll out the dough into a rectangle that is 1/4″ thick and roughly 10 x 12″ long
For the Cinnamon Sugar
Melt the butter and allow to cool before using a silicone brush to lightly brush the rectangle of dough.
In a bowl, combine the sugars, cinnamon, nutmeg, and salt
With a spoon, sprinkle the cinnamon sugar mixture evenly across the buttered dough
Use a sharp knife or pizza cutter to cut the dough into eight 1/2″-3/4″ strips
Carefully roll each strip (roll tight enough so that it stays together but not too tight)
Place each uncooked cinnamon roll in a greased 9″ pie plate
Cover the pie plate with plastic wrap or a tea towel and set somewhere warm to rise for 30 minutes
During the last 10 minutes, preheat the oven to 350 degrees Fahrenheit
After 30 minutes, brush the top of each roll with melted butter then place in the oven to bake for 25 minutes (rotate the plate at the halfway mark)
Once the rolls are golden on top, remove from the oven and allow to cool for 10 minutes before frosting or icing
For the Cream Cheese Frosting
In a medium-sized bowl, combine the room temperature cream cheese and butter with an electric mixer on low speed until smooth
Then, sift in the powdered sugar and mix again to incorporate
Add the plain Greek yogurt, vanilla extract and pinch of salt
Mix again on low, then refrigerate for 10 minutes before frosting
For the Glaze
Combine the sugar, almond milk and vanilla extract in a small bowl
Whisk until smooth
Drizzle the glaze over the cinnamon rolls and enjoy
