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keto puff pastry cinnamon rolls
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4 from 5 votes

Keto Cinnamon Rolls Made With Puff Pastry Recipe

Servings: 0
Calories: 166kcal

Ingredients

Pastry Dough

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

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