Homemade Keto Cinnamon Rolls
User Reviews
5
12 reviews
Excellent
Homemade Keto Cinnamon Rolls
Report
Homemade Keto Cinnamon Rolls recreate the classic treat using low-carb ingredients like vital wheat gluten, oat fiber, and lupin flour. The dough is enriched with eggs, butter, and a moderate amount of sweetener alternatives such as monk fruit and allulose. Yeast and inulin powder help achieve a light, airy texture akin to traditional cinnamon rolls. The filling balances cinnamon with a buttery, sweet mixture, while the icing combines cream cheese and sweetener for a creamy finish. These rolls are a keto-friendly indulgence with a soft crumb and warm cinnamon flavor.
Description
Homemade Keto Cinnamon Rolls use a combination of vital wheat gluten, oat fiber, lupin flour, and golden flaxseed to create a low-carb dough that mimics the texture of traditional rolls. The yeast, activated by inulin powder and warm liquid, provides a leavening effect that helps the rolls rise and become fluffy. Eggs and butter add richness, while monk fruit sweetener keeps it keto-friendly without sugar. The filling combines melted butter with monk fruit sweetener and ground cinnamon to produce a sweet, spiced interior. After proofing and kneading, the dough is rolled, filled, and baked until golden. A cream cheese-based icing with heavy cream and vanilla tops the rolls, adding a smooth, slightly tangy finish.
The softness of the crumb and the cinnamon-sweet filling make these rolls a satisfying breakfast or snack for those following a ketogenic diet. Incorporating specialty low-carb flours requires some handling experience, but the recipe’s method provides clear guidance.
Yeast can be substituted with honey if inulin is not available, as the yeast consumes sugars during fermentation to ensure light, airy buns. While a stand mixer with a dough hook helps knead the dough efficiently, hand-kneading is also possible with more effort. These rolls can be part of varied keto baking projects utilizing similar low-carb ingredients.
Share:
Ingredients
For the Rolls
- 1 ¼ cups vital wheat gluten (see recipe notes in post)
- ½ cup oat fiber
- ⅓ cup golden flaxseed + 1-3 TBSP, ground
- ⅓ cup lupin flour (save 20% with code: KETOCC20)
- ½ cup water warm
- ½ cup heavy cream
- ⅓ cup Monk Fruit Sweetener or allulose
- 2 egg beaten and room temperature, whole
- 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 sweetener or allulose
- ¼ cup butter melted
- ¼ cup Monk Fruit Sweetener or allulose
- 1 tablespoon ground cinnamon
For the Icing
- ½ cup Monk Fruit Sweetener or allulose
- ¼ cup cream cheese softened
- 2-4 tablespoons heavy cream or as needed
- 1 tablespoon butter room temperature
- 1 teaspoon vanilla extract
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 inulin powder is unavailable, substitute with regular honey to feed the yeast without affecting net carbs noticeably.
- Using a stand mixer with a dough hook streamlines kneading but hand-kneading is workable with extra time.
- Review troubleshooting tips and specialty ingredient details in the full post before starting.
- Leftover dough or ingredients can be used in other keto baking recipes like bread, buns, or bagels for variety.
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
8g
(3%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Fiber
6g
(24%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
