Homemade Keto Cinnamon Rolls

Name: Homemade Keto Cinnamon Rolls
Prep time: 16 min
Cook time: 20 min
Total time: 3 h 36 min
Yield: 12 serving
Ingredients: 1 ¼ cups vital wheat gluten; ½ cup oat fiber; ⅓ cup ground golden flaxseed; ⅓ cup lupin flour; ½ cup warm water; ½ cup heavy cream; ⅓ cup monk fruit/allulose; 2 whole eggs; 2 tablespoons butter; 1 tablespoon active dry yeast; 2 teaspoons baking powder; 1 teaspoon inulin powder; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ cup brown monk fruit/allulose; ¼ cup butter; ¼ cup monk fruit/allulose; 1 tablespoon ground cinnamon; ½ cup monk fruit/allulose; ¼ cup cream cheese; 2-4 tablespoons heavy cream; 1 tablespoon butter; 1 teaspoon vanilla extract

User Reviews

5.0

12 reviews

Excellent

Prep Time
16 mins
Cook Time
16 mins
Rising
3 hrs
Total Time
3 hrs 36 mins
Servings
12
Calories
175 kcal
Course
Breakfast
Cuisine
American

Homemade Keto Cinnamon Rolls

Iris Warren

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These Homemade Keto Cinnamon Rolls are light and fluffy with an irresistible buttery cinnamon filling.

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Ingredients

Servings

For the Rolls

1 ¼ cups vital wheat gluten (see recipe notes in post)
½ cup oat fiber
⅓ cup ground golden flaxseed + 1-3 TBSP
⅓ cup lupin flour (save 20% with code: KETOCC20)
½ cup warm water
½ cup heavy cream
⅓ cup monk fruit/allulose
2 whole eggs beaten and room temperature
2 tablespoons butter softened
1 tablespoon active dry yeast
2 teaspoons baking powder
1 teaspoon inulin powder to activate the yeast
1 teaspoon vanilla extract
½ teaspoon salt

For the Filling

½ cup brown monk fruit/allulose
¼ cup butter melted
¼ cup monk fruit/allulose
1 tablespoon ground cinnamon

For the Icing

½ cup monk fruit/allulose
¼ cup cream cheese softened
2-4 tablespoons heavy cream or as needed
1 tablespoon butter room temperature
1 teaspoon vanilla extract

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Instructions

Add the water and heavy cream to a microwave safe mixing cup and heat to 125°F. Pour in inulin, then sprinkle the yeast over the top. Mix for just a few seconds, then allow the yeast to bloom while you mix up your dry ingredients.
In the bowl of your stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, golden flaxseed, sweetener, salt and baking powder.
Whisk briefly to combine, break up any lumps and make it light and fluffy.
Once the yeast has bloomed (should take about 5-7 minutes), with the mixer running, slowly pour it in. Then pour in the eggs, until the dough comes together.
Add in the butter, then continue mixing, just until combined. Sprinkle in 1-3 tablespoons of golden flaxseed until the dough is barely sticking to the sides of the bowl and isn’t too wet.
Scrape down the sides, remove the paddle, then replace with a dough hook. Allow the dough to knead for 7 minutes, then let it rest for 10 minutes. I use this time to clean up and prepare my bowl.
Take a large mixing bowl and spray with nonstick spray, I like to use coconut oil spray. Remove the dough from your mixer. It should be a little sticky, but not really wet.
Form it into a ball, place it in the bowl and cover with plastic wrap. You want to give it plenty of room to expand, so don’t cover it too tightly.
Using the bread proof setting in your oven, allow to proof for 90 minutes. To help create the perfectly warm moist environment, place a shallow pan with boiling water on the bottom of your oven. If your oven doesn’t have a bread proof setting, you can place a microwave safe dish or glass with hot water in the microwave, along with the loaf to proof in there.
Once the dough has doubled in size, turn it out onto your board. I use my Silpat because it doesn’t slide around and I don’t need to use any flour.
Using your hands or a rolling pin (I just used my hands) spread the dough out into a large rectangular shape. Brush the melted butter all over the surface.
In a small mixing bowl, add in the brown and regular sweetener, along with the cinnamon and mix until well combined. Sprinkle the mixture over the buttered dough, leaving a small border around the edges.
Take the side furthest from you and roll the dough jelly roll style towards you. Roll it tightly, a little at a time and when you come to the end, lightly wet the edge with some water on your fingertips and end with the seam side down.
Using a sharp knife, cut the ends off ( I bake them separately as a cook’s treat) because they don’t have as much of the filling inside. Then cut the log down the middle, then cut the two pieces into 2, then cut them into 3 each, giving you 12 even pieces.
Place each cinnamon roll in a 9 x 13 baking pan that’s been sprayed with nonstick spray, evenly spread apart. Cover with the same plastic wrap and place back into your proofing spot and allow to rise for another 90 minutes. They won’t quite double in size, but they should be substantially puffed up.
For this second rising, do not use the boiling water in the oven or microwave because it will create an environment that is too moist that the butter and sweetener might ooze out onto the baking pan.
Preheat oven to 350°F and bake 18-20 minutes. If they start to get too browned, lightly tent them with aluminum foil and continue cooking until they are cooked through.
While the cinnamon rolls are baking, mix the cream cheese and butter together using a hand mixer. Add in the vanilla extra and a little heavy cream. Continue to add more heavy cream until you get the consistency of icing. It should be thinner than a frosting and thicker than a glaze.
When you take your cinnamon rolls out of the oven, allow them to cool for 5 minutes, then spread your icing over the tops and serve while warm.
Store leftovers in an airtight container for a few days or freeze.

Notes

If you can't find inulin you can use regular honey instead. The carbs are not affected since the yeast feeds off the sugar to emit carbon dioxide, which makes the buns light and airy.
See post for detailed information on the specialty ingredients used in this recipe. Also see my tips and troubleshooting section, prior to making the recipe.
While you don't have to use a stand mixer to make this recipe, it definitely helps with the kneading. You can certainly mix and knead the dough by hand, it will just take a little longer.
Wondering what else you can make with your leftover ingredients? These recipes use many of these same ingredients:
Best Keto Homemade Bread
Keto Dinner Rolls
Homemade Keto Buns (Fluffy & Chewy)
Homemade Keto Bagels
Keto Garlic Rolls