Introduction to Keto Cinnamon Rolls
These keto cinnamon rolls were years in the making, and after trial and error, the recipe has finally been perfected. What makes this recipe special is that it doesn’t use fathead dough, a common ingredient in many keto recipes. This article will guide you through the process of making delicious keto cinnamon rolls without fathead dough.
History of Cinnamon Rolls
Cinnamon rolls have a rich history, dating back to Sweden, where they were originally created as a lightly sweetened pastry with a strong cinnamon flavor. Over time, the recipe evolved, and the modern version is a combination of the Swedish creation and a Philadelphia-style cinnamon roll, which includes honey, sugar, cinnamon, and raisins. Interestingly, October 4th is National Cinnamon Roll Day.
Better Than Fathead Dough
Fathead dough, a combination of mozzarella cheese, cream cheese, and almond flour, is a popular ingredient in many keto recipes. However, it can be high in calories, making it a less-than-ideal choice for those on a ketogenic diet. This recipe offers a alternative to fathead dough, using a combination of almond flour, coconut flour, and golden flaxseed meal to create a soft and fluffy texture.
Tips for Making Low-Carb Cinnamon Rolls
To make the perfect keto cinnamon rolls, follow these tips:
- Use a combination of keto flours, including almond flour, coconut flour, and golden flaxseed meal.
- Add xanthan gum to help stabilize and add structure to the dough.
- Keep the filling simple, using cinnamon and erythritol as the main ingredients.
- Roll the dough carefully, using parchment paper to prevent sticking.
- Slice the rolls evenly, using a standard chef’s knife.
Soft and Fluffy Dough
The key to making soft and fluffy keto cinnamon rolls is to use the right combination of ingredients. Golden flaxseed meal adds a toasty flavor, while almond flour and coconut flour provide the perfect texture. Xanthan gum helps to stabilize the dough, making it easier to work with.
Simplify Your Cinnamon Filling
The cinnamon filling is a crucial part of the recipe. To make it simple, combine cinnamon and erythritol in a small bowl. You can also add butter to create a cinnamon sugar paste, which is easier to spread on the dough.
Roll the Dough Carefully
To roll the dough, place it between two large pieces of parchment paper and roll it into a rectangle. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty. Use the parchment paper to roll the dough into a tight log, and seal the edge with wet fingertips.
Slice the Cinnamon Rolls Evenly
To slice the rolls, use a standard chef’s knife. Grease the knife with non-stick spray or rub it with coconut oil to prevent sticking. Make one decisive cut, and do not use a back-and-forth motion. Use a uniform size for each roll to ensure they bake evenly.
How to Make a Smooth Glaze
To make a smooth glaze, combine cream cheese, butter, and erythritol in a mixing bowl. Whip until light and fluffy, then mix in vanilla and stevia. Add cream one tablespoon at a time until a thick, spreadable icing comes together.
Use the Right Size Pan
To make the best keto cinnamon rolls, use an 8-inch round cake pan. This will give the rolls enough room to expand, but not so much that they become too crispy.
Wait for the Right Time to Add the Icing
The final step is to add the icing to the rolls. Wait 10 minutes after baking, then spread the icing on top of the rolls. This will allow the icing to melt slightly, creating a delicious glaze.
Instructions
To make the keto cinnamon rolls, follow these steps:
- Preheat the oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
- Add in the eggs, cream, melted butter, vinegar, vanilla, and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes.
- While the dough rests, mix the cinnamon filling ingredients together in a small bowl. Set aside.
- With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
- Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
- Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
- Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown.
- Meanwhile, make the frosting by combining cream cheese, butter, and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
- Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
Nutrition Facts
- Calories: 295
- Fat: 26g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 7g
Notes
- Net Carbs: 5g
- Serving Size: 1 Cinnamon Roll with Cream Cheese Frosting
- Yields: 9 Cinnamon Rolls
