Paleo & Keto Cinnamon Rolls
Fluffy, gooey, and bursting with warm cinnamon flavor.
Equipment
- 9x9-inch Pan
- Parchment Paper
- Cling film
Ingredients
Dough
- 58 g sour cream or coconut cream
- 2 tsp apple cider vinegar
- 3 tbsp lukewarm water 105-110°F
- 1 tbsp inulin or maple syrup
- 1 tbsp active dry yeast
- Pinch ground ginger
- 216 g almond flour
- 45 g ground flaxseed meal or psyllium husk
- 35 g whey protein isolate
- 4-6 tbsp allulose or erythritol
- 2 1/4 tsp xanthan gum or psyllium husk powder
- 2 1/4 tsp baking powder
- 1 1/2 tsp kosher salt
- 3 eggs
- 21 g melted grass-fed butter or coconut oil
- 1 tbsp apple cider vinegar
Cinnamon Filling
- 42 g softened grass-fed butter
- 4-6 tbsp allulose or erythritol
- 2 tbsp ground cinnamon
Glaze
- 90 g cream cheese
- 42 g grass-fed butter
- 3-6 tbsp powdered allulose or erythritol
- 1 tsp vanilla extract
- Pinch kosher salt
- Heavy cream or almond milk as needed
Instructions
- Line a 9x9-inch pan with parchment paper. Prepare a work surface with cling film for rolling.
- Mix sour cream, water, and maple syrup; warm gently to 105-110°F.
- Activate yeast by combining with ginger in a bowl, then add the warm mixture; let sit 7 minutes until bubbly.
- Whisk dry ingredients in a separate bowl. Once yeast is active, add eggs, cooled melted butter, and vinegar; mix well. Incorporate dry ingredients quickly to form a sticky dough.
- Divide dough into three parts; roll each between oiled cling film into a rectangle.
- Brush with melted butter, sprinkle with cinnamon sugar, then roll tightly.
- Cut into rolls, place in prepared pan, cover, and let rise 50-60 minutes until nearly doubled.
- Preheat oven to 400°F.
- Make the glaze by creaming cream cheese, butter, and sweetener; add vanilla and salt.
- Bake rolls for 17-25 minutes until golden, covering with foil if needed.
- Spread glaze over hot rolls.
Notes
Nutrition Information (per serving): Calories: 319 kcal, Total Carbs: 8g, Net Carbs: 4g, Fats: 29g, Protein: 8g.
Serve warm or store in an airtight container for 2-3 days.
Serve warm or store in an airtight container for 2-3 days.
