The Bottom Less Pit

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