Cinnamon Rolls with Cream Cheese Frosting
Yield: 12 Keto Cinnamon Rolls
Group: Multi-purpose Dough with Yeast and Vital Wheat Gluten
Category: Ketogenic, Low-carb, Sugar-free
Ingredients
Dry
● 140g Almond flour
● 120g Vital wheat gluten
● 50g Inulin or 1 Tbsp Granulated white sugar
● 2 1/2 tsp Instant yeast
● 1/4 tsp Salt
Wet
● 1 large Egg (beaten)
● 1 Tbsp Olive oil or Coconut oil
● 160g Warm water (warm not boiling or hot. To test, dip your finger in the warm water, if you can
touch it without feeling hurt, then this is good to go)
Filling
● 4 Tbsp Cinnamon powder
● ¼ cup Brown sweetener (Swerve, Lakanto Monk fruit); you may use any sweetener in the absence of a
brown sweetener
● ¼ cup melted or softened Butter
● Keto-approved nuts (cashews, almonds, walnuts chopped)- optional
● 6 Tbsp Heavy cream
Frosting
● 100g softened Cream cheese
● 3 Tbsp softened Butter
● 1/4 cup Powdered Isomalt / Erythritol / Swerve or any preferred powdered sweetener
● ¼ tsp Vanilla
● Pinch of salt
● Heavy cream or almond milk or coconut milk (any liquid to thin out the cream cheese frosting if
needed)
Preparation Make the dough
1. In a stand-mixer, add the almond flour, vital wheat gluten, yeast and inulin to the bowl. Mix
thoroughly. Add the salt and mix again. If you don’t have a stand-mixer, you can use a hand-mixer. You
can also use a rubber spatula in the absence of any mixer.
2. Pour in the water, beaten egg and olive oil and mix on to the lowest setting using the paddle
attachment. (if you are using a hand-mixer, use the dough attachment).
3. Add the heavy cream 1 Tbsp. at a time.
4. Continue to mix until the dough is stretchy. This should not break or tear easily.
5. Knead using oiled hands. You may also use plastic gloves but you should be able to touch the dough to
know when it is ready.) Continue to knead until the dough is a little smooth and can be stretched
without breaking. To test, do the window-pane test. (Get a small portion of the dough and roll into a
ball. Stretch the dough. This shouldn’t tear)
Make the filling
1. In a small bowl, mix the softened/melted butter, cinnamon and sweetener till well-
combined. Set aside
Form the dough
1. Divide the dough into 2 parts.
2. Using a rolling pin, roll out one part to about 12 inches. Spread half of the cinnamon filling and roll out
dough into a log. Cut the dough into 6 parts and place dough in a lined baking pan or cookie sheet
3. Do the same for the other half. You should have 12 rolls.
4. Cover loosely with a kitchen towel or cling wrap. Let the dough rise until the size doubles. This may
take from 20 to 30 minutes. DO NOT OVERPROOF. If the dough is well proofed, do the fingertip test
(Using your pointing finger, create an indention/dimple on the dough for about 2 seconds. If it springs
back right away, this means that it is under-proofed. If it springs back halfway through, then it is well-
proofed. If you leave a dimple permanently, then it is over-proofed)
Bake the dough
1. Bake at 350°F preheated oven for 15 to 20 minutes or until the cinnamon rolls are slightly
brown. Set aside to cool.
Make the frosting
1. Using a mixer, whip cream cheese, butter, vanilla, salt, sweetener.
2. Add the cream/almond milk/coconut milk if the cream cheese frosting is too thick.
3. Spread the cream cheese frosting on top of the cinnamon rolls.
4. Top with chopped cashews, almonds, or walnuts.
Tip
Cinnamon powder can be substituted with a dark chocolate or cocoa powder for a Chocolate Cinnamon
Roll.
