Gooey, Soft Keto Cinnamon Rolls

Keto cinnamon roll
Reading Time: 2 minutes

I feel like I need to tell you that this recipe was one of the hardest I’ve ever made. I wanted to create a Keto Cinnamon Roll that would taste delicious, but also not break the bank on carbs.

I wanted to make one as good, if not better than the world’s current fave. You know, the cinnamon roll you smell when you walk through the mall!

Just for reference, that cinnamon roll has about 127g of carbs.

So, I set out to create this recipe, and it really came out beautifully. The recipe makes 9 very rich keto cinnamon rolls that are light and super fluffy. They come in at 7g of carbs per roll.

That’s a pretty nice treat!

Cinnamon buns rolled up and toasted.

In my Keto Chaffles blog, you guys asked for some more “process” shots. So I’m sharing some here with instructions on how to make this work!

My biggest tip is to read the entire recipe first. It’s very involved and you don’t want to miss a step. The process is outlined, but you want to make sure you’re conscious of each step.

There aren’t special tools you need for this, but there are some basic ingredients I recommend in the post. Most of them can be found on Amazon, and I’ve provided links to most everything I used so you can get the same ingredients, or something similar!

Check out the recipe below, and don’t forget to pin it! Leave me a comment and let me know if you tried them out!

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Keto cinnamon roll

Gooey, Soft Keto Cinnamon Rolls


  • Author: Mila
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 9 cinnamon rolls 1x

Description

A keto cinnamon roll that comes in at 7 net grams of carbs per serving. This is probably one of the easier cinnamon roll recipes out there. 


Scale

Ingredients

For the dough

Cinnamon Filling

  • 3 tablespoons butter, softened
  • 5 tablespoons erythritol
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract

Glaze

  • 4oz cream cheese, room temperature
  • 35 teaspoons powdered swerve
  • 1 teaspoon vanilla extract
  • Water, as needed to thin the glaze

Instructions

How to make Keto Cinnamon Rolls

Yeast and eggs being mixed together.

Your first step is to activate the yeast. If you’re using active dry yeast, just add 3 tablespoons warm water, and set it aside in a warm place for 7-10 minutes. Once you see bubbling it’s ready, and you can add in your egg, yogurt, apple cider vinegar, and vanilla and stir into a creamy mixture. Set this aside.

Keto cinnamon roll dough ingredients, whey protein isolate, almond flour, granulated swerve and psyllium husk.

In another bowl, add together your almond flour, whey protein isolate, granulated swerve, salt, xanthan gum, psyllium husk powder, and baking powder

Stir these together until they are well blended and mixed together.

 

Keto Cinnamon roll dough mixed with egg, yeast and yogurt.

When your yeast mixture is ready, you’ll add the wet ingredients to the dry. and mix thoroughly until it forms a dough. You can do this with the dough hook attachment on your stand mixer, or use a spatula to hand mix.

Keto Cinnamon Roll Dough

Your dough should come out light and airy. You’re going to set it aside to let it rise for an hour. It’s not going to double in size, but it will get a bit puffy as it rests. Leave it somewhere warm so it will expand a bit better. 

After the rise, preheat your oven to 400 degrees. 

ingredients for cinnamon roll filling, swerve, melted butter, cinnamon and vanilla

To make your filling, mix together your granulated swerve, cinnamon, softened butter and vanilla until incorporated.

Rolled out cinnamon roll dough

Lay down parchment or wax paper on your work surface (DO NOT BAKE WAX PAPER). This going to help you roll the dough.

After resting, you’re going to roll the dough out. I recommend using a rolling pin to do that. also, make sure it’s greased so the dough doesn’t stick (this dough is VERY sticky!). Make, and spread your mixture over the dough. I melted the butter first. Don’t worry if the filling looks a little light at first. It’s going to caramelize as it bakes and turn a nice golden brown color.

Be sure to roll them tightly and slowly. You CAN go back and un-roll a little if you feel like your roll isn’t tight enough.

Use a wet knife to slice them (so they don’t stick to your knife either). You’ll let them rest again for 20 minutes for one more little puff.

Butter your pie dish (I used a 9″ pan) and place your sliced rolls in tightly. 

Then it’s off to the oven to bake at 400 degrees for 20-25 minutes! 

While the dough is baking, you’ll make your glaze. Cream together cream cheese, powdered swerve, and vanilla extract. Add water until it thins out a little. My glaze was thick, and not runny, but it’s totally up to you you and the textures you like. I love that luxurious cream cheese taste!

Take your cinnamon buns out of the oven, and glaze them. Immediately. Enjoy! 

 

 

Cinnamon rolls in a flatlay set up.


Notes

  • These can be frozen for up to a week. To reheat – thaw them and and microwave for 20-30 seconds. They will be soft, warm and delish.
  • I prefer that my cinnamon buns are not super sweet, so I was conservative with the additions of swerve. feel absolutely free to adjust the sweetness level to your liking. It will change the macros, so be mindful of those adjustments. 
  • I did not make my glaze with butter, but you may add it if you’d like. 
  • Resting the dough is very imporant in this recipe. Almond flour can be very dense, and the resting periods help give it soeme rise, so that it is soft. It’s worth the wait, trust me! 
  • Sour cream is an acceptable sub for greek yogurt in this recipe. The outcome isn’t much different. 
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 287g
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 20g
  • Carbohydrates: 11g
  • Fiber: 4g
  • Protein: 13g

Keywords: Cinnamon Rolls, Cinnamon Buns, Keto Cinnamon Rolls, Keto Breakfast Recipes

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Mila Clarke Buckley
Mila Clarke Buckley

Mila Clarke Buckley is a type 2 diabetes advocate who started her food blog, “The Hangry Woman”, after being diagnosed with type 2 diabetes and struggling to find approachable resources to help her manage the chronic condition and live a happy, healthy life.

HangryWoman.com aims to take away the shame and stigma that comes with a type 2 diabetes diagnosis and covers topics like diabetes management, cooking, and self-care from the perspective of someone living with the chronic condition.

Mila has worked with companies like OneTouch, a Lifescan Company and Whole Foods Market, and she has been featured by The Kitchn, Houston Press, Travel Noire, Healthline, Yahoo Lifestyle, and WebMD.

Mila lives in Houston with her husband and two pups.

Find me on: Twitter | Instagram | Facebook

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6 Comments

  1. Jennifer
    August 21, 2019 / 1:41 am

    I love cinnamon rolls this is such a different recipe than most! I bet they are amazing

  2. August 20, 2019 / 5:27 pm

    Ooh, these look delicious. I love a cinnamon roll!!

    Louise x

  3. August 19, 2019 / 3:39 pm

    This recipe is basically my dream come true. Definitely going to make it!

  4. August 19, 2019 / 3:38 pm

    This looks amazing!!! I so want to try it What would you suggest to replace the almond flour with (allergies)?

    • Mila
      Author
      August 19, 2019 / 3:52 pm

      Coconut flour would be an alternative, but you may need more liquid, as coconut flour tends to be drier! I’ll play around with it, and see what I can come up with!

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