Big, Soft Paleo & Keto Cinnamon Rolls {Gluten, Dairy, & Grain Free}

These Paleo & Keto Cinnamon Rolls are big, soft, bread-y, and totally delicious! They can be prepped ahead of time and are perfect for any special occasion.

Overhead shot of cinnamon rolls with frosting

 

I’m so excited to finally share my Keto Cinnamon Roll Recipe with you! I was planning on sharing them weeks ago but I wanted to take my time testing them so I could get them exactly perfect for you.

Even though these rolls don’t quite double in size, they rise beautifully, are big, soft, have a gooey center, and hold together well. They have a very slight biscuit-type texture due to the lack of starch, but are still bread-y (if that’s a word!) and totally delicious! Lets get started.

 

Paleo & Keto Cinnamon Roll Instructions:

Yeast that has foamed up in a bowl

Start by preheating the oven to 200 degrees and proofing the yeast. In a small bowl, combine very warm but not scalding water with a Tablespoon of yeast and a Tablespoon of honey, maple syrup, sugar, or coconut palm sugar.  The yeast will eat the sugar so it will not effect the carb count. Very lightly whisk together and set it aside for 5-10 minutes or until it starts to foam. If your yeast doesn’t foam either the water was the wrong temp or the yeast was bad and you’ll need to start over.

 

Dry ingredients whisked in bowl

Now, whisk together finely ground almond flour, flax seed meal, sea salt, baking powder, psyllium husk powder (used as a binder), and gelatin (another binder).

For those of you who have no interest in using psyllium husk powder, I would guess that you could replace it with 2 1/4 tsp. xanthan gum – but I haven’t tried it so can’t guarantee the results.

 

Dough in mixing bowl

Stir in some melted butter (can use non-dairy), coconut cream, 2 eggs, 1 1/2 tsp. apple cider vinegar, and the proofed yeast. The batter will be very thick and sticky, but be persistent and get it all mixed really well.

 

rolling out the dough:

Dough rolled out on parchment paper

To roll out the dough: Tear off a long piece of parchment paper and lightly dust it with coconut flour. Then, put the dough on the parchment paper and cover it with plastic wrap. Using your hands or a rolling pin, spread the dough into a rectangle that’s approximately 10 x 12 inches.

 

Dough with butter, sugar, and cinnamon before it's rolled into a log

Brush on some melted butter (again, non-dairy is fine), Golden Monkfruit Sweetener or Brown Swerve for Keto or coconut palm sugar for Paleo, and cinnamon – leaving the bottom inch dry.

 

Dough rolled into a log

At the end farthest away from you, start rolling the dough as tightly as possible. I lift up the parchment paper as I go, using it as an aid. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips.

 

Cinnamon roll dough log cut into 8 rolls

Using a  sharp, greased knife cut into 8 equal-sized rolls.

 

Uncooked cinnamon rolls in a baking dish

Transfer the rolls to a lightly greased pie pan, cut side up. Slightly press down on each roll with your palm and reshape as needed.

Cover the rolls with a clean dish towel. Turn off the oven and place the rolls inside, leaving the oven door cracked. Allow to rise undisturbed for approximately 1 hour. Rolls will not quite double in size but they will get nice and plump 😁

 

Golden Brown Baked Cinnamon Rolls

Remove rolls from oven and place them on top of the oven while still covered. Preheat the oven to 375 degrees. Once heated, bake uncovered for 17-25 minutes, or until center of rolls look set and tops are a deep golden brown – even a bit more golden than the picture above. Cover with foil after around 15 minutes to keep the rolls from burning or over-browning.

 

Close up of cinnamon roll with a fork cutting into it

Top with Keto icing or Paleo cream cheese frosting while rolls are still hot. Only frost the ones you plan on eating the same day. Enjoy!!!

 

pre-making the rolls:
  1. The dough can be made ahead of time (following instructions through step 4) then stored in the fridge for up to 2 days or in the freezer for 2 – 3 weeks. If stored in the freezer, let the dough rest on the counter until it’s soft enough to be rolled out before continuing with the recipe.
  2. I’ve read that cinnamon rolls can also be fully assembled (following instructions through step 9), covered and refrigerated overnight, set on counter to come back to room temp, then baked as directed. I’ve never tried this method though, so if you give it a shot please let me know how it turns out!!!

 

Looking for more Paleo & Keto Desserts? Check out my Hot Chocolate MixCut-Out Sugar Cookies and Easy Fudge!!!

Big, Soft Paleo & Keto Cinnamon Rolls {Grain & Gluten Free}

These Paleo & Keto Cinnamon Rolls are big, soft, bread-y, and totally delicious! The dough can be prepped ahead of time and they're perfect for any special occasion.
*For grain free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour.
**For coconut cream: Place full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I prefer Thai Kitchen or Sprouts brand.
Print Pin Rate
Course: dairy free, Dessert, gluten free, Grain Free, keto, Low Carb, paleo
Cuisine: American
Keyword: gluten free cinnamon rolls, grain free cinnamon rolls, keto cinnamon rolls, paleo cinnamon rolls
Prep Time: 25 minutes
Cook Time: 25 minutes
Resting Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 362kcal
Author: Cassidy

Any links on this site may be affilate links. If you purchase anything through them, your cost will remain the same, but I may make a small comission. Thank you for your support!

Ingredients

  • 2 1/4 Cups Blanched Almond Flour very finely ground
  • 1/3 Cup Ground Flax Seeds I prefer golden
  • 2 Tbsp. Coconut Flour
  • 1/2 tsp. Sea Salt
  • 2 1/4 tsp. Baking Powder*
  • 1 Tbsp. Psyllium Husk Powder
  • 1 Tbsp. Gelatin
  • 1/4 Cup Warm Water very warm but not scalding, 105-110 degrees
  • 1 Tbsp. Dry Active Yeast
  • 1 Tbsp. Maple Syrup, Honey, coconut palm sugar, or Sugar this does not effect the carb count because the yeast eats the sugar
  • 2 Tbsp. Butter, can use non-dairy melted and slightly cooled
  • 1/4 Cup Coconut Cream** room temperature
  • 2 Large Eggs room temperature
  • 1 1/2 tsp. Apple Cider Vinegar

Filling:

Keto Icing:

  • 1 1/2 Cups Lakanto Powdered Monkfruit Sweetener or swerve confectioners sweetener
  • 2 Tbsp. Butter, can use non-dairy melted
  • 1/2 tsp. Pure Vanilla
  • 3-5 Tbsp. Non-Dairy Milk or as needed to thin icing

Paleo "Cream Cheese" Frosting:

  • 1/4 Cup Non-Hydrogenated Shortening
  • 1/4 Cup Butter, can use non-dairy slightly softened
  • 1/4 Cup Honey
  • 1/2 tsp. Creamy Almond or Cashew Butter
  • 3/4 tsp. Apple Cider Vinegar
  • 3/4 tsp. Lemon Juice
  • 1/8 tsp. Sea Salt omit if nut butter is salted
  • 1 tsp. Pure Vanilla
  • 1-2 drops Liquid Vanilla Stevia optional, as needed

Instructions

  • Preheat oven to 200 degrees.
  • Start by proofing the yeast. In a small bowl, combine very warm but not hot/scalding water (105-110 degrees) with the yeast and sugar of choice. The yeast will eat the sugar so it will not effect the carb count. Slightly whisk together and set aside for 5-10 minutes or until it foams up.
  • In a large mixing bowl, whisk together the finely ground almond flour, flax seed meal, sea salt, baking powder, psyllium husk powder, and gelatin.
  • Stir in the melted and slightly cooled butter (you don't want to scramble the eggs or kill the yeast!), coconut cream, 2 eggs, 1 1/2 tsp. apple cider vinegar, and the proofed yeast. The batter will be very thick and sticky, but be persistent and get it all mixed really well.
    At this point, you can roll them out and cook immediately or place the dough in plastic wrap or a baggie and keep in the fridge or freezer. You can store them in the fridge for up to 2 days or in the freezer for a few weeks. If you store them in the freezer, however, you will need to let the dough set on the counter until it's soft enough to roll out.
  • To roll out: Tear off a long piece of parchment paper and lightly dust it with coconut flour. Then, put the dough on the parchment paper and cover it with plastic wrap. Using your hands or a rolling pin, spread the dough into a rectangle that's approximately 10 x 12 inches.
  • Brush on melted butter and sprinkle with cinnamon and sweetener, leaving the bottom inch dry.
  • At the end farthest away from you, start rolling the dough as tightly as possible. I lift up the parchment paper as I go, using it as an aid. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips.
  • Using a sharp, greased knife cut into 8 equal-sized rolls.
  • Transfer the rolls to a lightly greased pie pan, cut side up. Slightly press down on each roll with your palm and reshape as needed. Cover the rolls with a clean dish towel. Turn off the oven and place the rolls inside, leaving the oven door cracked. Allow to rise undisturbed for approximately 1 hour. Rolls will not double in size but they will get nice and plump 😁
  • Carefully remove rolls from oven and place them on top of the oven while still covered. Preheat the oven to 375 degrees. Once heated, bake uncovered for 17-25 minutes, or until centers look set and tops are a deep golden brown. Cover with foil after around 15 minutes to keep the rolls from burning or over-browning.
  • Top with Keto icing or Paleo cream cheese frosting while rolls are still hot, but only the ones you plan on eating the same day. Store un-frosted rolls covered at room temperature for 2-3 days. I'd imagine they could be frozen but we've never had any left to freeze so I've never tested it!

Paleo "Cream Cheese" Frosting:

  • Blend all ingredients on low or until well combined.
  • Turn speed to medium-high and blend until smooth. Thin with non-dairy milk as needed. Pour over hot rolls. Unused frosting can be stored covered in fridge for 2-3 days. Slightly warm before using.

Keto Icing:

  • In a medium-sized mixing bowl, whisk together all ingredients. Thin with non-dairy milk as needed. Pour over hot rolls. Unused frosting can be stored covered in fridge for 2-3 days. Slightly warm before using.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Notes

Nutrition Facts Do Not Include Frosting or Icing. These are higher carb than any of my other Keto desserts. These are more suitable if you're following a less-strict Keto diet, a Keto maintenance program, or eaten for a special occasion. 
Nutrition Facts
Big, Soft Paleo & Keto Cinnamon Rolls {Grain & Gluten Free}
Amount Per Serving
Calories 362 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 9g 45%
Cholesterol 65mg 22%
Sodium 217mg 9%
Potassium 261mg 7%
Total Carbohydrates 20g 7%
Dietary Fiber 14g 56%
Sugars 1g
Protein 12g 24%
Vitamin A 5.9%
Vitamin C 7%
Calcium 10.4%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

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Keto Cinnamon Rolls - Pinnable Image

These Paleo & Keto Cinnamon Rolls are big, soft, bread-y, and totally delicious! They can be prepped ahead of time and are perfect for any special occasion. #KetoCinnamonRolls #PaleoCinnamonRolls #GrainFreeCinnamonRolls #DairyFreeCinnamonRolls #GlutenFreeCinnamonRolls

Posted December 19, 2018 by Cassidy in Breakfast & Muffins, Desserts, Keto, Paleo / 6 Comments

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