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.
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. While I love my original gluten-free cinnamon roll recipe, I really wanted a Keto version to share.
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! Let’s get started.
Paleo & Keto Cinnamon Roll Instructions
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 affect the carb count.
Then, very lightly whisk the yeast 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.
Now, whisk together finely ground almond flour, flaxseed 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 I can’t guarantee the results.
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 Cinnamon Roll 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 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.
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 quite double in size but they will get nice and plump.
Remove rolls from the 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 the 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.
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!!!
Expert Tips
- 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. Then, continuing with the recipe.
- I’ve read that cinnamon rolls can also be fully assembled (following instructions through step 9) before baking. 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.
- Leftovers can be stored, unfrosted, at room temperature 2 to 3 days.
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!
If you’ve tried these Paleo & Keto Cinnamon Rolls or any other recipe on the blog please let me know in the comments below!
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Big, Soft Paleo & Keto Cinnamon Rolls {Grain & Gluten Free}
*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.
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:
- 3 Tbsp Butter, can use non-dairy melted
- 1-2 Tbsp. Ground Cinnamon
- 3-4 Tbsp. Lakanto Monkfruit Sweetener, Golden Golden Swerve, or coconut palm sugar for Paleo
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.
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.
- 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. Then, continuing with the recipe.
- I've read that cinnamon rolls can also be fully assembled (following instructions through step 9) before baking. 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.
- Leftovers can be stored, unfrosted, at room temperature 2 to 3 days.
Nutritional information is approximate and may vary.
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