These Classic Yeast-Raised Gluten-Free, Paleo, & Keto Cinnamon Rolls are big, soft, fluffy, and totally irresistible! They can be prepped ahead of time and are perfect for any special occasion.
I'm so excited to finally share my Keto Cinnamon Roll Recipe with you! While I love my original gluten-free cinnamon roll recipe, I really wanted a Paleo and Keto version to share.
Just like traditional cinnamon rolls, these are big and fluffy with a gooey center with that classic "yeast-raised" taste! They rise beautifully and are actually surprisingly easy to make too!
The sweetener
To make keto cinnamon rolls, you'll need to use an erythritol-based sweetener, otherwise, the rolls will be too soft. I prefer to use a Monk Fruit Erythritol Blend for best taste.
For the frosting, I recommend using any powdered keto sweetener except erythritol! While powdered erythritol will work, it sometimes leaves a cooling-life aftertaste that I find is stronger in frostings and glazes.
*Note-As a gift to my readers, I've teamed up with BESTI KETO SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
The Yeast
Start by 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 affect the carb count.
Then, very lightly whisk the yeast and set it aside for 10-15 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.
The dough
Now, whisk together finely ground almond flour, flaxseed meal, sea salt, baking powder, sweetener, and xanthan gum or psyllium husk powder.
I prefer and recommend the xanthan gum, but the psyllium husk powder will work. However, it results in more of a whole-wheat tasting cinnamon roll and the dough is harder to roll and doesn't hold together as well.
A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others.
I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy.
Stir in some melted butter (can use non-dairy), coconut cream, eggs, 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
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.
Brush on some softened/melted butter (again, non-dairy is fine), sweetener, and cinnamon - leaving the bottom inch dry.
Start rolling the dough as tightly as possible toward the dry end. 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 or 9 x 9-inch baking pan, cut side up. Slightly press down on each roll with your palm and slightly reshape as needed.
How to proof the dough
Cover the rolls with a clean dish towel. Allow to rise undisturbed in a warm place for approximately 60-90 minutes, or until about doubled in size.
If you don't have a warm spot for the rolls to rise: Preheat the oven to 200 degrees. When ready to rise, turn off the oven, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising.
When done rising, remove rolls from the oven and place them on top of the oven while still covered. Preheat the oven to 400 degrees.
Baking
Once preheated, bake for 5 minutes. Then, reduce the heat to 350 and bake an additional 15 - 20 minutes, or until nicely browned.
Top with Keto Cream Cheese Frosting, Paleo Cream Cheese Frosting, or a Simple Keto Glaze (recipes below) while rolls are still hot. Only frost the ones you plan on eating the same day. Enjoy!!!
💭 Top tips
- The dough can be made ahead of time (following instructions through step 3) 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. Then, continue with the recipe.
- I've read that cinnamon rolls can also be fully assembled before baking (following instructions through step 9). Then, cover and refrigerate overnight, set on the 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!!!
- 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.
- If you don't have a warm spot for the rolls to rise: Preheat the oven to 200 degrees. When ready to rise, turn off the oven, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising.
- The sweetener: For the cinnamon rolls, you'll need to use an erythritol-based sweetener, otherwise, the rolls will be too soft. I prefer to use a Monk Fruit Erythritol Blend for best taste. For the frosting, I recommend using any powdered keto sweetener except erythritol! While powdered erythritol will work, it sometimes leaves a cooling-life aftertaste that I find is stronger in frostings and glazes.
- As a gift to my readers, I've teamed up with BESTI KETO SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy.
- I prefer and recommend the xanthan gum, but the psyllium husk powder will work. However, it results in more of a whole-wheat tasting cinnamon roll and the dough is harder to roll and doesn't hold together as well. Also, be sure to use psyllium husk POWDER, not whole psyllium husks as they will not work in this recipe.
- For the coconut cream: Place full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I prefer Thai Kitchen, Native Forest, or Sprouts brand because others may not separate well or leave an aftertaste. If the cream is too hard to stir, place in microwave for just a few seconds, or until softened but not melted.
- If you're not dairy-free, you can replace the coconut cream with sour cream.
- Leftovers can be stored, unfrosted, at room temperature 2 to 3 days or frozen up to 3 months.
Looking for more keto recipes?
Check out my Hot Chocolate Mix, Cut-Out Sugar Cookies and Easy Fudge!!! Or check out this yummy Keto Granola recipe from Four Score Living!
Not dairy-free? You may also like these Fathead Keto Cinnamon Rolls!
If you’ve tried these Paleo & Keto Cinnamon Rolls or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Paleo & Keto Cinnamon Rolls {Grain & Gluten Free}
Ingredients
- 2 1/4 Cups Blanched Almond Flour very finely ground
- 3 Tbsp Ground Flax Seeds I prefer golden for a lighter colored roll
- 1/4 Cup Coconut Flour
- 1/4 Cup Erythritol-Based Keto Sweetener see notes below, or use coconut palm sugar for Paleo
- 1/2 tsp. Sea Salt
- 2 1/4 tsp. Baking Powder
- 1 tsp. xanthan gum (preferred and recommended) or 2 Tbsp. psyllium husk POWDER
- 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 affect 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
- 3 Large Eggs room temperature
- 2 tsp. Apple Cider Vinegar
Filling:
- 3 Tbsp Butter, can use non-dairy softened, almost melted
- 1-2 Tbsp. Ground Cinnamon
- 3-4 Tbsp. Swerve Sweetener or preferred granulated sweetener, use coconut palm sugar for Paleo
Keto Icing:
- 1 1/2 Cups Powdered Keto Sweetener see notes below, or powdered sweetener of choice
- 2 Tbsp. Butter, can use non-dairy melted
- 1/2 tsp. Pure Vanilla
- 1 Tbsp Strong Brewed Coffee optional
- 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
Keto Cream Cheese Frosting:
- 1/4 Cup Butter (can use non-dairy) softened to room temperature
- 4 oz. Block Cream Cheese
- 1/2 Cup Powdered Swerve or powdered sweetener of choice
- 1/2 tsp. Pure Vanilla
- Non-Dairy Milk, Heavy Cream, or Coconut Cream optional, as needed to thin
Instructions
- Start by proofing the yeast. In a small bowl, combine very warm but not scalding water (105-110 degrees) with the yeast and sugar of choice. The yeast will eat the sugar so it will not affect the carb count. Slightly whisk together and set aside for around 10 minutes or until foamy.
- In a large mixing bowl, whisk together the finely ground almond flour, flaxseed meal, coconut flour, sweetener, sea salt, baking powder, and xanthan gum or psyllium husk powder.
- Stir in the melted and slightly cooled butter (you don't want to scramble the eggs or kill the yeast!), coconut cream, 3 eggs, 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.
- 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.
- In a small bowl, mix together the filling ingredients. Then, spread the filling over the dough, leaving the bottom inch dry.
- Remove the plastic wrap and start rolling the dough as tightly as possible towards the dry end. 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 or 9x9-inch baking dish, cut side up. Slightly press down on each roll with your palm and reshape as needed. Cover the rolls with a clean dish towel. Place in a warm spot to rise for 60 - 90 minutes, or until doubled in size. If you don't have a warm spot for them to rise, see the notes below.
- Preheat the oven to 400 degrees. Once heated, bake uncovered for 5 minutes. Reduce heat to 350 degrees and bake an additional 15 - 20 minutes or until centers look set and tops are a deep golden brown.
- Top with either the Paleo "Cream Cheese" Frosting, Keto Icing, or Keto Cream Cheese Frosting while rolls are still hot. My family prefers the Keto Cream Cheese Frosting, but all options are good!
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.
Keto Cream Cheese Frosting:
- Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
- Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
- Beat in the vanilla until incorporated. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.
- Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.
Notes
- Nutrition Facts are for one cinnamon roll with keto cream cheese frosting.
- The dough can be made ahead of time (following instructions through step 3) 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. Then, continue with the recipe.
- I've read that cinnamon rolls can also be fully assembled before baking(following instructions through step 9). Then, cover and refrigerate 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!!!
- 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.
- If you don't have a warm spot for the rolls to rise: Preheat the oven to 200 degrees. When ready to rise, turn off the oven, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising.
- The sweetener: For the cinnamon rolls, you'll need to use an erythritol-based sweetener, otherwise, the rolls will be too soft. I prefer to use a Monk Fruit Erythritol Blend for best taste. For the frosting, I recommend using any powdered keto sweetener except erythritol! While powdered erythritol will work, it sometimes leaves a cooling-life aftertaste that I find is stronger in frostings and glazes.
- As a gift to my readers, I've teamed up with BESTI KETO SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy.
- I prefer and recommend the xanthan gum, but the psyllium husk powder will work. However, it results in more of a whole-wheat tasting cinnamon roll and the dough is harder to roll and doesn't hold together as well. Also, be sure to use psyllium husk POWDER, not whole psyllium husks as they will not work in this recipe.
- Leftovers can be stored, unfrosted, at room temperature 2 to 3 days or frozen up to 3 months.
- 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, Native Forest, or Sprouts brand as others may not separate well or leave an aftertaste. If the cream is too hard to stir, place in microwave for just a few seconds, or until softened but not melted.
- If you're not dairy free, you can replace the coconut cream with sour cream
- For the keto cream cheese frosting, be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as potato, tapioca, or arrowroot).
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Love this recipe (cinnamon rolls are one of my favorite things to make)! I also feel a little healthier just reading it 😉
Pinning for later!
OMG YUM! I've been craving cinnamon rolls for weeks now. These look absolutely amazing and healthier than most. Thanks for sharing 🙂
Thank you Jenna! I was craving cinnamon rolls too and made 3 or 4 batches - that should hold me for awhile, lol 🙂
-Cassidy