Sugar-Free Cinnamon Sticks and Icing (low carb and grain free)

We were making Fathead pizza the other night, but my heart was craving Dominos Cinna Stix (my heart melts just thinking about them).  Since I’m not ordering those any time soon, I decided to get a little crafty and so these sugar-free Cinnamon Sticks and Icing were born.  Who says we can’t have what makes us happy?

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A DOMINOS CINNA STIX COPYCAT

While I wouldn’t call them an exact copy cat recipe (especially in consistency – my version are much thinner than the original), they are super close to the real thing flavor wise.

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

Before we changed our diet, the hubs and I would always order a batch of Cinna Stix when Dominos was on delivery.  This weekend I was totally craving the flavor (it’s been a year since we had them last) – buttery cinnamon bread dipped in sweet icing.

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

The combination of ingredients in these cinnamon sticks are SO CLOSE to the original recipe and totally fill the void!

THIN AND CRISPY, PACKED WITH FLAVOR

Since we were making Fathead pizza already, I decided to create these cinnamon sticks using fathead dough as the base. Because of this, they lack the puffy, doughy look and feel of the real Cinnastix you’d get at Dominos.

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

BUT, don’t let their thin, outer crisp fool ya.  When you bite into these bad boys and close your eyes, you feel like you’re back in naughty land.  They have just enough cinnamon and butter to create that melt in your mouth taste you’re used to with the restaurant version.

THE ICING IS INCREDIBLE

I worked hard on this icing.  It took a few tries to get it right, but with this combination of ingredients, it’s sweet, creamy and a perfect pairing with the cinnamon sticks.

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

The key here is using confectioner’s style sweetener (I use Swerve as the sugar substitute) blending it with a few tablespoons of heavy whipping cream, vanilla and butter (so much butter in this recipe!).

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

Vanilla gives it a bit of a golden color but is just what it needs to take it to the next level.

ADD FRUIT SALSA!

I haven’t done this yet, but I plan on making these again and using them as “chips” for a fruit salsa.  Although I seldom have cinnamon chips (or in this case cinnamon sticks) with fruit salsa, it is one of the most magical desserts in all of the land.  And, I think in moderation, its the perfect way to enjoy a sweet treat while staying on the healthier side of the dessert fence.

TIPS & TRICKS

The biggest tip I have for this recipe is ensuring you spread the dough as far and wide as you can and (before folding it in half), brush it with butter and sprinkle the cinnamon mixture.  I then brush the additional butter on top and sprinkle the remaining cinnamon mixture before sticking it in the oven.

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

It will look bubbly and crispy in the oven, but don’t panic.  Once you remove it and let them sit about 10 minutes they form a nice crispy outer edge and soft, chewy center – fully equipped with that buttery taste you get with the original from Dominos.

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

CINNAMON STICKS & SWEET ICING RECIPE

I hope you love these cinnamon sticks as much as we do!  They are totally fabulous without the icing but dipping the sticks into it is pretty magical.  Enjoy!

Sugar-Free Cinnamon Sticks and Icing low carb and grain free

Print Recipe
Sugar-Free Cinnamon Sticks and Icing
These sugar-free cinnamon sticks (and icing) are sugar-free, grain-free and low carb. They are a super close Dominos Cinnastix copycat - perfect for getting your fix without the sugar and grains.
Servings
Ingredients
The Dough
  • 1 3/4 cup Mozzarella Cheese
  • 3/4 cup Almond Flour
  • 2 tbsp (1 oz) Cream Cheese
The Filling / Topping
  • 3 tbsp salted butter, melted
  • 2 tsp Cinnamon
  • 3 tbsp erythritol (or other sugar sub) make sure its granular!
The Icing
  • 1/2 cup powdered erythritol (or other sugar sub) make sure its confectioner's style!
  • 3 tbsp heavy whipping cream
  • 1 tbsp salted butter, melted
  • 1/4 tsp vanilla extract
Servings
Ingredients
The Dough
  • 1 3/4 cup Mozzarella Cheese
  • 3/4 cup Almond Flour
  • 2 tbsp (1 oz) Cream Cheese
The Filling / Topping
  • 3 tbsp salted butter, melted
  • 2 tsp Cinnamon
  • 3 tbsp erythritol (or other sugar sub) make sure its granular!
The Icing
  • 1/2 cup powdered erythritol (or other sugar sub) make sure its confectioner's style!
  • 3 tbsp heavy whipping cream
  • 1 tbsp salted butter, melted
  • 1/4 tsp vanilla extract
Instructions
Make the Dough & Filling
  1. Preheat oven to 425 degrees.
  2. Place all of the dough ingredients in a large bowl (cream cheese, mozzarella and almond flour) and Microwave for 60 seconds.
  1. Remove, mix well (until blended) and microwave for 30 more seconds, mixing again quickly until dough is completely combined (and still somewhat sticky).
  2. Roll out two sheets of parchment paper (length of a baking dish) and drop dough (in shape of a ball) in center of 1st parchment sheet. Top with 2nd parchment sheet and using your hands, spread the dough evenly as wide and thick as you can without allowing it to become too thin. You can also use a rolling pin. Either way, it's best spread when hot/warm.
  3. Let sit on countertop while you melt the butter. While butter is melting, mix the cinnamon and sugar-substitute to make the cinnamon-sugar topping.
  4. Brush the 3/4 of the melted butter over the dough (edge to edge). Then, sprinkle 1/2 of the cinnamon-sugar topping over the left half of the dough only). Fold right half of dough over left.
  5. Brush remaining butter and sprinkle remaining cinnamon-sugar topping on top of dough. Bake for 15 minutes.
Make the Icing
  1. While the dough is baking, make the icing in a medium size bowl, by mixing together the powdered sugar-substitute, heavy whipping cream, vanilla and melted butter. Stir / blend well. End result should be a thick icing consistency with all lumps removed. I just use a spoon.
  2. When ready, remove dough from oven and let cool on countertop for 10 minutes. Dough will crisp up on outer edges (inside will remain soft and chewy like regular dough). Crust will be thin.
  3. Once cooled, divide into 4 equal parts and serve with icing for dipping. Enjoy!
Recipe Notes

SERVING SIZE: 1/4 of the recipe (includes Crust split by 4, plus icing split by 4)

MACROS:  423 calories | 36 g fat | 18 g protein | 6.5 g net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

CHECK OUT THESE LOW CARB CINNAMON ROLL MUFFINS BEFORE YA GO!

 

 

 

 


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*DISCLAIMER:  This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links.  I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging!  Full disclaimers avail. here

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