Keto Cinnamon Rolls Made With Puff Pastry

Ahh, cinnamon rolls. That one dessert that I can't seem to get enough of. I have at least 5 different keto cinnamon rolls recipes on this blog and you best believe there will be more. I'm always up for testing out new low carb cinnamon rolls recipes.

Here is a list of a few I've made so far:

• Soft and Gooey Keto Cinnamon Rolls
• Keto Caramel Pecan Cinnamon Rolls
• Keto Blueberry Cinnamon Rolls
• Low-Carb Cinnamon Roll Cake
• Keto Cinnamon Rolls
• The Best Keto Cinnamon Rolls

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does not affect your purchase in any way!

And then of course there are today's beautiful keto cinnamon rolls. These are “Keto Cinnamon Rolls Made With Keto Puff Pastry”.

I've been dying to use my Keto Flaky Puff Pastry Recipe  for cinnamon rolls for quite some time now…

And I have to say, I'm extremely happy I finally did it. These came out so great. Soft, chewy, and full of flavour.

Often-times I find keto cinnamon rolls recipes can lead to a tough dough un-like the tradition buttery, soft dough we are used to. Thankfully this recipe is just the opposite! No hard and dry dough here!

The dough for these Keto Cinnamon Rolls is mainly made with, vital wheat gluten, almond flour, coconut flour and ground psyllium husks.

The Best Keto Cinnamon Rolls have beautiful layers that tear apart easily, just like real cinnamon rolls. The cold butter and milk is the key to keeping these layers soft and buttery, along with how we fold the dough.

I am not going to lie, this recipe – as does any homemade cinnamon roll recipe – takes a bit of work but I promise these are so worth it! And if you are stuck in quarantine with nothing to do, why not make some delicious cinnamon rolls to eat later that day!

Now I do want to talk a bit about Vital Wheat gluten. I constantly get asked if it's keto, what it is, where to buy it, etc. So I've written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It's what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Vital wheat gluten is extracted and separated from the wheat so on it's own, it's only a protein with minimal carbs attached to it. It's perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else but the only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac. 

If you are gluten-intolerant or celiac I highly recommend you check out my gluten-free pastry dough and read my tips below for using it instead! They aren't quite the same as these but the gluten free dough is still very tasty!

Now back to this recipe..

Ingredients In Keto Cinnamon Rolls Made With Puff Pastry

• Almond Flour – Adds the best flavour to the dough, it's high fat content makes it one of the most tasty low carb flours.
• Coconut Flour – Helps to lighten the dough a bit and is one of the best keto flours for flouring surfaces.
• Vital Wheat Gluten – An extremely versatile ingredient that can be used when making keto breads, low carb pastries, keto crusts or even keto cinnamon rolls! It adds elasticity to the dough and helps it to act more like traditional dough made with white flour.
• Ground Psyllium Husks – A high fiber almost carb-less ingredient that again helps with elasticity of dough. Originally I used oat fiber here but for sweet pastries I prefer the taste of the ground psyllium husks.
• Powdered Monkfruit/Erythritol Sweetener – My absolute favourite sweetener for keto desserts. It tastes just like sugar and blends seamlessly into any baked goods.
• Xanthan Gum – I've reduced the amount of vital wheat gluten in my pastry since some original trials to improve flavour, so in-turn we need to add another binder to replace the vital wheat gluten, which is what the xanthan gum is for! It works similarly.
• Sukrin Brown Sweetener – A fantastic brown sugar replacement! See my tips if you do not have it.

Tips For Making Keto Cinnamon Rolls with Keto Puff Pastry

• DON’T OVER-MIX. Initially you want the dough just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cream on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour as you are rolling and folding it.
• If your dough rolls out messy and looks rough at first, that's completely fine, sprinkle flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
• Don't have ground psyllium husks? This recipe also works with oat fiber in place of it.
• Gluten intolerant? See my post on how to make gluten-free puff pastry here. Be sure to only add water as needed to moisten your dough when making the gluten free version. 
• Don't have Sukrin Brown Sweetener? Try using Swerve Brown Sweetener or mixing 1/2 tsp blackstrap molasses with your regular sweetener to get that same brown sugar flavour!
• I actually use yeast in this recipe sometimes. To do this, you want to make these almost the exact same way, but add 1 tsp sugar (For the yeast to consume, it will not affect you). Once the rolls are prepared, you will leave them out for ~2 hours in a room temperature or even slightly colder room, then bake them off. You can even let them rise at room temperature for 1 hour then refrigerate over-night to finish rising and bake them off in the morning if you prefer.

Tools I Used To Make These Keto Cinnamon Rolls

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Non-Stick Rolling Pin
• Whisk
• Parchment Paper
• Saran Wrap
• Fork OR Pastry Cutter
• 8×8 inch Square Baking Pan

Can I freeze Keto Cinnamon Rolls Made With Puff Pastry? How Should I Store These Keto Cinnamon Rolls?

• Yes! You can freeze these. I actually recommend freezing them right after they cool by placing them in an airtight container between layers of wax paper. Re-heat in the oven on a baking sheet at 350*F until warm. You can also microwave them, they may just be a bit more soggy!
• I don't recommend storing these in the fridge for more than a day if you can help it. They are typically best the day of or re-heated after being frozen the day of baking.
• Alternatively, you can freeze the prepared rolls the same way as the baked rolls. Then you can bake them off from frozen whenever you'd like them. Just be sure to bake them for a couple extra minutes. 

Keto Cinnamon Rolls Made With Puff Pastry Recipe

Serves: 9 cinnamon rolls

Ingredients:

Pastry Dough

• 1/2 cup almond flour, 56g
• 1/4 cup vital wheat gluten, 40g
• 2 tbsp ground psyllium husks, 14g
• 1 tbsp coconut flour, 7g
• 1/2 tsp xanthan gum
• 1 1/2 tsp baking powder (alternatively you can use yeast in this recipe, see tips above for this)
• 1/8 tsp salt (1/4 tsp if using unsalted butter)
• 1/4 cup powdered monkfruit/erythritol sweetener
• 1/2 cup + 1 tsp cold salted butter cut into small chunks (or grated butter)
• 1/3 cup + 2 tbsp heavy cream (could need a little more or less, add only as needed)

Cinnamon Roll Filling

• 1/4 cup salted butter, softened, 60g (not melted)
• 1/4 cup sukrin brown sweetener, 48g (see tips above on substitutions for this)
• 1 tbsp cinnamon

Cream Cheese Glaze

• 1/4 cup powdered monkfruit/erythritol sweetener, 48g
• 1 tbsp softened cream cheese, 15g
• 2-4 tbsp heavy cream, as needed

Directions:

1. In a bowl, whisk together your dry pastry ingredients, up to and including the sweetener.
2. Add the butter chunks and use a fork or pastry cutter to “mash” the butter until the pieces are just slightly bigger than pea size (it's okay if there is the odd larger chunk). Alternatively you can grate your cold butter in.
3. Add 1/3 cup of the heavy cream and then using your hands try to form the dough into a rough ball. If it's still too dry, add a bit more cream to bring it together (you want to use as little cream as you can, the butter will help to moisten the dough). Try not to handle the dough too much.
4. Once you have a rough ball of dough, wrap it in saran wrap and place it in the fridge for 20-30min. 
5. Remove the ball from the fridge and roll it out between two greased and very well “coconut floured” pieces of parchment paper. (Remember to sprinkle coconut flour on TOP of the dough as well before rolling out.
6. Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).
7. After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
8. Pre-heat your oven to 375*F.
9. While your dough is chilling, you can make your filling. Simply mix together the softened butter, sukrin brown sweeter and cinnamon in a small bowl until smooth.
10. Once your dough is done chilling, again roll it out flat between two greased and coconut floured pieces of parchment paper. Try to roll the dough into as even of a rectangle as possible that's about 1/4 inch thick (or just thick enough to easily lift and work with without tearing).
11. Spread your filling over the rectangle then roll it up from the longest side to the other long side. (Length to Length).
12. Pinch the edges of the dough together slightly then use a sharp knife or pizza cutter to slice 8-9 cinnamon rolls.
13. Place the cinnamon rolls cut-side up in a baking pan and bake them for 20-24min or until they are quite golden brown on the outside.
14. While they are baking, you can make the glaze by again, simply mixing the 3 ingredients together until smooth! Add more or less cream based on how thick you want your glaze/frosting.
15. Top the warm cinnamon rolls with glaze and serve! Enjoy your Keto Cinnamon Rolls Made With Puff Pastry!

Nutrition for 1/9th of recipe (1 cinnamon roll): 166 calories | 15g fat | 2.5g NET carbs | 4.9g protein | 1g fiber

To Store, You can freeze these. I actually recommend freezing them right after they cool by placing them in an airtight container between layers of wax paper. Re-heat in the oven on a baking sheet at 350*F until warm. You can also microwave them, they may just be a bit more soggy!

I don't recommend storing these in the fridge for more than a day if you can help it. They are typically best the day of or re-heated after being frozen the day of baking.

Alternatively, you can freeze the prepared rolls the same way as the baked rolls. Then you can bake them off from frozen whenever you'd like them. Just be sure to bake them for a couple extra minutes. 

Print Recipe

5 from 2 votes

Keto Cinnamon Rolls Made With Puff Pastry Recipe

Calories: 166kcal

Ingredients

Pastry Dough

• 1/2 cup almond flour 56g
• 1/4 cup vital wheat gluten 40g
• 2 tbsp ground psyllium husks 14g
• 1 tbsp coconut flour 7g
• 1/2 tsp xanthan gum
• 1 1/2 tsp baking powder alternatively you can use yeast in this recipe, see tips above for this
• 1/8 tsp salt 1/4 tsp if using unsalted butter
• 1/4 cup powdered monkfruit/erythritol sweetener
• 1/2 cup + 1 tsp cold butter cut into small chunks or grated butter
• 1/3 cup + 2 tbsp heavy cream could need a little more or less, add only as needed

Cinnamon Roll Filling

• 1/4 cup salted butter softened, 60g (not melted)
• 1/4 cup sukrin brown sweetener 48g (see tips above on substitutions for this)
• 1 tbsp cinnamon

Cream Cheese Glaze

• 1/4 cup powdered monkfruit/erythritol sweetener 48g
• 1 tbsp softened cream cheese 15g
• 2-4 tbsp heavy cream as needed

Instructions

• In a bowl, whisk together your dry pastry ingredients, up to and including the sweetener.
• Add the butter chunks and use a fork or pastry cutter to "mash" the butter until the pieces are just slightly bigger than pea size (it's okay if there is the odd larger chunk). Alternatively you can grate your cold butter in.
• Add 1/3 cup of the heavy cream and then using your hands try to form the dough into a rough ball. If it's still too dry, add a bit more cream to bring it together (you want to use as little cream as you can, the butter will help to moisten the dough). Try not to handle the dough too much.
• Once you have a rough ball of dough, wrap it in saran wrap and place it in the fridge for 20-30min.
• Remove the ball from the fridge and roll it out between two greased and very well "coconut floured" pieces of parchment paper. (Remember to sprinkle coconut flour on TOP of the dough as well before rolling out.
• Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).
• After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
• Pre-heat your oven to 375*F.
• While your dough is chilling, you can make your filling. Simply mix together the softened butter, sukrin brown sweeter and cinnamon in a small bowl until smooth.
• Once your dough is done chilling, again roll it out flat between two greased and coconut floured pieces of parchment paper. Try to roll the dough into as even of a rectangle as possible that's about 1/4 inch thick (or just thick enough to easily lift and work with without tearing).
• Spread your filling over the rectangle then roll it up from the longest side to the other long side. (Length to Length).
• Pinch the edges of the dough together slightly then use a sharp knife or pizza cutter to slice 8-9 cinnamon rolls.
• Place the cinnamon rolls cut-side up in a baking pan and bake them for 20-24min or until they are quite golden brown on the outside.
• While they are baking, you can make the glaze by again, simply mixing the 3 ingredients together until smooth! Add more or less cream based on how thick you want your glaze/frosting.
• Top the warm cinnamon rolls with glaze and serve! Enjoy your Keto Cinnamon Rolls Made With Puff Pastry!

Notes

Tips

• DON’T OVER-MIX. Initially you want the dough just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cream on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour as you are rolling and folding it.
• If your dough rolls out messy and looks rough at first, that's completely fine, sprinkle flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
• Don't have ground psyllium husks? This recipe also works with oat fiber in place of it.
• Gluten intolerant? See my post on how to make gluten-free puff pastry here. Be sure to only add water as needed to moisten your dough when making the gluten free version. 
• Don't have Sukrin Brown Sweetener? Try using Swerve Brown Sweetener or mixing 1/2 tsp blackstrap molasses with your regular sweetener to get that same brown sugar flavour!
• I actually use yeast in this recipe sometimes. To do this, you want to make these almost the exact same way, but add 1 tsp sugar (For the yeast to consume, it will not affect you). Once the rolls are prepared, you will leave them out for ~2 hours in a room temperature or even slightly colder room, then bake them off. You can even let them rise at room temperature for 1 hour then refrigerate over-night to finish rising and bake them off in the morning if you prefer.

 

Ingredient Links

• Almond Flour
• Coconut Flour
• Vital Wheat Gluten
• Ground Psyllium Husks
• Powdered Monkfruit/Erythritol Sweetener
• Xanthan Gum
• Sukrin Brown Sweetener

Nutrition

Serving: 1cinnamon roll | Fiber: 1g | Calories: 166kcal | Fat: 15g | Protein: 4.9g | Carbohydrates: 2.5g

Other Similar Recipes You May Like:

Keto Cheesecake Stuffed Snickerdoodle Muffins

Keto Apple Cinnamon Cake

Keto Fried Cinnamon Sugar Donuts

Keto Caramel Pecan Cinnamon Rolls

Keto Blueberry Cinnamon Rolls