These Keto Cinnamon Rolls are big, soft, gooey, and totally irresistible! They have no cheese, meaning they're not made with fathead dough. Instead, these are classic, bakery-style yeast-raised cinnamon rolls. Plus, they can be fully prepped ahead of time and are perfect for any special occasion.*Note- Even though this looks like a long, intense recipe... it really isn't!!! It looks long because I have a ton of tips and tricks in the notes and 2 different frosting recipes to choose from 😀
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!), sour cream or coconut cream, eggs, apple cider vinegar, and the proofed yeast. The batter will be very thick and sticky (it's not like traditional dough), but be persistent and get it all mixed really well. *Note- If it's too wet and sticky to work with, you can add almond flour, a few tablespoons at a time, until the dough comes together. However, it should still be fairly soft and sticky.
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. Lift up the parchment paper as you go, using it as an aid if needed. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips. *Note- If the dough is too sticky to roll up, pop it in the freezer for around 15 minutes, or until firm enough to work with.
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.
To rise: Tightly cover the rolls with plastic wrap or aluminum foil and preheat the oven to 150 degrees. When the oven is preheated, turn the oven off, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising. Allow to rise for 60 to 90 minutes.
Remove the rolls and 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 Keto Icing or Keto Cream Cheese Frosting while rolls are still hot.
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.
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.
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 sweetener: For the rolls, any low-carb granulated sweetener will work! I prefer to use allulose or a monk fruit/allulose blend which makes super-soft cinnamon rolls. If you use erythritol or an erythritol blend, the rolls will have a slight crust around the edges. For the frosting, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings. Erythritol can leave a slight cooling-like aftertaste and it's doesn't usually result in a super-smooth texture.
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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.
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).
To prepare ahead of time: Fully assemble the rolls and allow them to rise. Then, tightly cover and place in the fridge until ready to bake, up to 2 days. Allow them to set on the countertop while the oven is pre-heating to slightly warm up before baking.
Leftovers can be stored, unfrosted, covered at room temperature for 2 to 3 days, or frozen. To freeze, wrap each cinnamon roll in plastic wrap then place in a large freezer-safe baggie. To reheat: Unwrap the rolls, place them in a lined baking dish. Then, lightly tent with foil and heat in a 350-degree oven for 10 - 15 minutes, or until hot.
To prepare the dough ahead of time: Follow the instructions through step 3, then cover with plastic wrap and store 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.