The Best Keto Cinnamon Rolls (2021)

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4.45 from 18 votes

Soft, fluffy, gooey keto cinnamon rolls that are yeast risen and made with lupin flour.

Prep Time20

Cook Time22

Rising Time1 30

Total Time2 12

Course: Breakfast, Dessert

Keyword: keto breakfast, keto cinnamon rolls, low carb cinnamon rolls

Servings: cinnamon rolls

Calories: 250kcal

Ingredients

Dough

1 cup warm almond milk 250g, I like to use Silk's Almond + Cashew Blend
1 tbsp active dry yeast 10g
2 tbsp inulin or 1 tsp sugar 15g inulin or 5g sugar, necessary for the yeast to activate
1 1/4 cup vital wheat gluten 154g
lupin flour 80g
1/3 cup oat fiber 40g
1/4 cup tapioca starch 30g OR 2 tbsp coconut flour, 14g
6 tbsp powdered monkfruit sweetener 60g
1 tsp cinnamon
1/2 tsp xanthan gum
1/4 tsp salt 1/2 tsp if using unsalted butter
1 whole egg + 1 egg yolk at room temperature, whisked together
1 tsp vanilla extract 5ml
1/4 cup salted butter softened, 60g

Filling

1/2 cup softened salted butter 120g
3/4 cup sukrin brown sweetener 130g
1 1/2 tbsp cinnamon 11g

Cream Cheese Frosting

1/2 cup softened cream cheese 4oz/112g
2 tbsp softened salted butter 30g
1/2 cup powdered monkfruit sweetener 100g
2 tsp vanilla extract 10ml
1-2 tbsp almond milk 15g-30g (as desired to thin batter)

Instructions

Add the almond milk, yeast and inulin to a medium bowl. Whisk to combine. Cover with plastic wrap and set aside.
In another large bowl, whisk together the vital wheat gluten, lupin flour, oat fiber, tapioca starch (or coconut flour), powdered monkfruit sweetener, cinnamon, xanthan gum and salt.
Once your yeast mixture from before is foamy, add it to the dry ingredients along with the eggs and vanilla extract.
Stir together until a thick dough begins to form. Once it becomes tough to stir with a spoon, use your hands to begin kneading the rest of the flour into the dough. (*See tips for the next few steps if you own a stand mixer*)
Once all of the flour is incorporated, continue to knead the dough for 2-3 more minutes on a lightly greased clean surface.
Move the dough back to the bowl and add 1/4 cup softened butter. Use your hands to work the butter into the dough until it's completely blended and the dough is cohesive. Then continue to knead for another 2-3 more minutes. Your dough should feel elastic and spring back slowly after you gently press a finger into it.
Form the dough into a rough ball and place it in a large greased bowl. Cover it with plastic wrap or a towel and set it somewhere warm to rise for 45min -1 hour or until doubled in size. (See my tips for where I find my dough rises best).
Once the dough has risen, punch it down, remove it from the bowl and place it on a lightly greased flat surface. Roll it out into a large rectangle. (I like to place a piece of lightly greased parchment paper on top of my dough to prevent the rolling pin from sticking while rolling).
Next, make your filling by mixing together the softened butter, sukrin brown sweetener and cinnamon in a bowl. Spread this evenly over the entire rectangle of dough. You can also use your fingers to help spread the mixture.
Roll the dough up length-wise (short end to short-end).
Slice the roll into pieces by using a sawing action with a very sharp knife OR using dental floss for clean slices.
Place the rolls, cut-side up in a large greased dish. It's okay if they are touching/close together.
Cover the rolls with plastic wrap and set somewhere warm for another 30-40min. You can also pre-heat your oven to 325*F during this time.
While we wait for the rolls to rise, we can make the glaze. Beat together the cream cheese, butter, monkfruit sweetener and vanilla extract until smooth. Add 1-2 tbsp almond milk and beat once for to thin the batter slightly. Set aside.
Once the cinnamon rolls have finished rising, remove the plastic wrap and bake in the pre-heated oven for 22-25min. They will be bubbly and still relatively soft when they are down (they will firm up a little at room temperature so we don't want to over-bake them).
Place the cinnamon rolls somewhere to cool and spread your frosting over them while still hot.
Cool until you can't wait anymore, then use a spatula to remove them and serve warm. LOL. Enjoy The Best Keto Cinnamon Rolls!

Video

Notes

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Tips For Making The Best Keto Cinnamon Rolls

If you have a stand mixer, follow the steps below but cut the kneading time in half (knead on medium speed with a dough hook). Make sure to scrape down the sides of the bowl as needed to bring the dough together and just as written, add the softened butter AFTER you initially form and knead your dough the first time. Work it in and then knead again.
If you don't have xanthan gum, I suggest you still try this recipe, it's not essential, just helps a little with texture but I'd highly recommend it for future recipe-making.
Almond milk, boxed (not canned) coconut milk or even 2 tbsp heavy cream + 14 tbsp water can all work for the "milk" portion of the dough. Personally I use Silk's Protein Almond + Cashew Milk because it has almost identical nutritional info to whole cow's milk which is often used in traditional cinnamon rolls.
If you are unsure your dough is needed enough after working in the butter, lightly press a finger into it. Does it slowly spring back? It's likely ready to go! If you are still unsure, knead for another minute.
When it's time to let the dough rise, my favourite place to put them is in the microwave! First, grab a large cup of water and microwave it for 1-2minutes. Then if you have space, put the bowl of dough into the microwave beside the cup of hot water and close the door. If you don't have space, simply remove the cup of water and place your bowl of dough inside and again, close the door. If you don't have a microwave you can also turn your oven on to it's lowest setting for a little, shut it off then place your dough in there. (Just make sure it's warm but NOT HOT).
This dough doesn't rise as much the second time you cover it and let it sit so don't be afraid if your rolls don't double in size!

Nutrition