I think part of what makes someone good at developing new recipes is the ability to notice the properties of one recipe and translate it into a whole different recipe altogether. This is a skill I seem to have developed over the past few years and I think I must have a mental filing cabinet in my head somewhere, where all the things I noticed while working with a particular recipe get tucked away, waiting to be useful again. I will notice the way a particular dough crisps up, or the way a batter thickens or rises (or sometimes fails to rise) and I will think “huh, okay, that’s interesting”. It’s the unexpected qualities of one of my baking experiments that are sometimes the most useful for future experiments. I will then find myself, a few weeks down the road, realizing that I can use this quality to my advantage in another way. And so it goes, I think, that I learn more and more how to coax alternative ingredients like almond flour and erythritol to do what I want them to do.
This recipe is really a case in point. I have long despaired of having anything really resembling a good cinnamon roll after being diagnosed with diabetes. I made one early attempt, with a combination of almond flour and coconut flour, back in the early days of this blog. They were…okay. At the time, I thought maybe they were the best I could do using low carb and gluten free ingredients. A little later, I did attempt a sweet roll using carbalose flour, but that does contain gluten and I am moving further and further away from using any gluten products at all. So for the time being, I gave up. I was very pleased with my Cinnamon Roll Scones and thought that they were an excellent replacement in taste, if not exactly in appearance and texture.
And then, when I was making another recipe altogether, I recognized something about the dough I was working with that I thought might make a good cinnamon roll. It was the way it both rose and spread during baking that caught my eye, and I thought that if I rolled it out carefully and filled it with melted butter, cinnamon and granulated erythritol, it might just do the trick. Now I will tell you that these are cinnamon rolls of the biscuit dough variety. I have never attempted a yeast dough with almond flour, or with any gluten free flour at all. But traditional wheat flour biscuit dough makes wonderful cinnamon rolls and I knew that if I could just nail an almond flour biscuit dough, I could make a decent low carb cinnamon roll. And so it was, a few weeks back, that a biscuit-y type recipe turned out well enough for me to think it might just translate.
The Results: I really loved these. They were tender and moist and perfectly cinnamon-y. Again, they aren’t like yeast dough, but very similar to cinnamon rolls made with biscuit dough. They don’t rise and spread all that much, but I am not sure I really care because flavour and texture were spot on. And my kids loved them too, which is always worth some bonus points in my eyes. To be able to have a cinnamon roll with my coffee in the morning was just heavenly.
- 2 cups almond flour
- 3 tbsp granulated erythritol I used Swerve
- 3 tbsp unflavored whey protein powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 2 large eggs lightly beaten
- 1/4 cup butter melted
- 1 tbsp butter melted
- 2 tbsp brown sugar substitute I used Ideal
- 1 tsp cinnamon
- 2 oz cream cheese softened
- 1 tbsp powdered erythritol I used Swerve
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
- Preheat oven to 325F and grease an 8-inch round cake pan with butter.
- In a large bowl, whisk together almond flour, erythritol, whey protein, baking powder, baking soda, salt and xanthan gum.
- Stir in eggs and butter until dough comes together. It will be quite sticky.
- Turn out dough onto a large piece of parchment, and then pat into a rough rectangle.
- Top with another piece of parchment and roll out to about 10x8 inches. Peel off top piece of parchment paper.
- Brush dough with melted butter, then sprinkle with brown sugar substitute and cinnamon, going almost right to edges.
- Starting with the far, longer edge of your dough, gently lift away from the parchment and roll up tightly towards you. Pinch the seam to seal.
- Using a sharp knife, carefully cut into 8 equal portions. Place in prepared cake pan, just barely touching each other, and bake for 20 to 22 minutes, or until just golden brown. Remove and let cool 10 minutes.
- For the Frosting, beat all ingredients in a medium bowl and then pipe or spread onto warm rolls.
Serves 8. Each serving has 7.1g of carbs and 3 g of fiber. Total NET CARBS = 4.1 g
Jessica@AKitchenAddiction says
These sound amazing! I love that they use almond flour, definitely going to have to try these!
Jen @ Savory Simple says
I think these sounds like a wonderful alternative. I’m very sensitive to sugar (major rush followed by a major crash) so it would make sense for me to incorporate more recipes like this into my diet.
Carolyn says
I reflect back now and I realize that I was really sensitive in that way to sugar too. Just keep your eye on that, you don’t want to end up with diabetes like me! 😉
Angie@Angie's Recipes says
The almond dough alone is delicious enough, let alone when it’s drizzled with cheese icing!
Katie says
Oh my word. I am utterly *delighted* you’ve posted this recipe!
Karen LowCarbOneDay says
They sound great! I was just thinking about making cinnamon rolls. 🙂
KM says
I can’t express how delighted I am with your timing. It’s my birthday next week and I was just deliberating on what to do. I was gonna make your cinnamon pecan streusel bread… til I saw this!!!! Thank you, thank you, thank you!!!
Carolyn says
You are most welcome! They really are yummy. And kid-approved too!
Sondra Douglas says
Do you have the rest of the nurtrition info. on this? Training for a body building competition and looking for options. Thanks!
Jeanette says
Carolyn, you are the queen of recreating regular treats into low-carb treats! These look amazing.
Katherine says
I’m looking forward to trying these, but I am curious, does the protein powder serve a baking function? Or does it just up the nutritional content?
Carolyn says
It does, actually. Gluten is a protein and in its absence, a substitute protein helps baked goods rise and set properly. There are other protein powders, like hemp and soy. I’m not a fan of soy, and personally would much rather use whey. I’ve never tried hemp.
Melinda says
Can you substitute anything? I don’t have plain protein powder right now, just chocolate.
Carolyn says
That might be a little strange…but it could be tasty!
Karen says
I can’t do any dairy, including whey. Not a fan of protein powder. Any other subs? Would coconut flour work……?
Carol says
I have read somewhere that dry milk powder helps gluten free baked products rise higher—maybe you could sub that for the whey protein powder?
Marcia says
Hmmm. Delicious sounding (and looking). Now, if only I had some heavy cream in the house….
claudia @whats cookin italian cuisine says
Wow great job on making these low carb… it’s so hard to resist breads but now we can eat these with no guilt thank you!
Emily @ Life on Food says
I really need to go out an explore some other flours. I play it safe with white, wheat and oat. I know I am missing out.
Joy says
The recipe looks great!
Jennifer Eloff says
Awesome, Carolyn – that sounds like a breakthrough recipe!
Liz says
I love the process by which you go through to get your recipes just right. You’re an inspiration to “wing it” type bakers like me! Another winner, my friend! Hope you are having a wonderful summer 🙂
Margaret says
I enjoy your blog very much. I don’t need gluten free etc, but some of my friends do and I pass recipes along when I think someone would be interested. I love nuts any and all nuts both the edible ones and most of the two-legged variety. My problem is with a grandson who is nut sensitive, the edible kind. This of course means a lot more reading of labels. grocery shopping can be a pain, and it seems nut free is a license to steal even more than the gluten free products. Sad.
Carolyn says
Sorry about your grandson. Nut-free is hard to find and hard to do! It’s so limiting. For my kids, their schools are nut-free so I often have to come up with recipes that have no nuts or nut flours.
Baker Street says
Oh Carolyn! These look amazing!! Love the use of almond flour!
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Becky @ Becky's Place says
Have you made this same dough without the xanthan gum? I’ve omitted it from other recipes and things have turned out fine… as far as I can tell since I haven’t compared it to recipes where I’ve used it. (It seems to me I’ve seen it in the whole foods store but it was more than I was willing to spend that day. I’m just wondering if the use of it makes that big of a noticeable difference?)
Carolyn says
I haven’t made this particular dough without the xanthan. I have on occasion made things without…depending on the baked good, some hold together, some get really crumbly. Since you are rolling this one, I would be afraid it wouldn’t hold together well without. The dough is fragile enough as it is. I know a bag of xanthan seems really expensive, but since you only use about 1 tsp at most, it lasts a loooooooong time. I keep it in a jar in my freezer and the one bag I bought 2 years ago is still going strong. I still have about 1/4 of it left!
Donna says
I made these today. My husband said there were great and “feel free to make these again!”. But they were VERY sticky. They didn’t resemble buns like your pics. So sticky that next time I’m going to dump the batter in a pan and put the “filling” on top. It will turn out more like a snack cake but I think it will taste the same.
Carolyn says
Hmmm. My dough was sticky, certainly, but they didn’t bake up all that sticky. What kind of almond flour did you use? If you find your dough too sticky next time, try adding a few more tablespoons of almond flour. I think different brands can sometimes lend to different results. But once baked, they really shouldn’t be all that sticky.
Kim - Liv Life says
Carolyn…. I haven’t had a cinnamon roll for quite some time, and these beauties immediately caught my eye. My mom is diabetic, and we try to make things healthier for her. I saw almond flour in the store the other day and actually had it in my hand, but didn’t get it. Now I’m kicking myself!
I admire your ability to create recipes!! I can follow and tweek, but not very often create. Well done!
Cookin' Canuck says
I’m always so impressed at your ability to adapt classic recipes into low carb versions. It looks as though you’ve done it again with these cinnamon rolls!
kim@hungryhealthygirl says
I love cooking with almond flour. These look wonderful!!
Pam says
These look amazing…can’t wait to try them!!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I love hearing about your process for recipe discovery. You’re proof positive that necessity is the mother of invention. You’re able to put ingredients together in ways I could never dream, because I don’t have to. You’re amazing. These look delicious.
Balvinder says
These look amazingly perfect. I have tried with yeast even though gluten free dough does not rise like regular dough but it does give a bread like texture and flavor.
Kim says
Wow!! I was just thinking this month that I would love to find a sugar free, gluten-free cinnamon roll recipe! What a blessing to find this. I am seriously psyched and can’t wait to try these. 🙂
Alison @ Ingredients, Inc. says
These look wonderful! BOOKMARKED
Roxana | Roxana's Home Baking says
I haven’t had a cinnamon roll in a while now, finding myself too lazy to get up way to early to make sure they are ready just in time for breakfast with the rest of the family.
Love your quick version, the rolls look perfect!
Nancy says
Just made 1/2 recipe – very good, really enjoy them. Do you think they would freeze well?
Thanks for all your hard work!!!
Carolyn says
They would probably freeze just fine without the frosting. I am not so sure about with!
Nancy says
Well, my 1/2 batch is gone!! My husband said I could makes these every day!
So probably freezing won’t be necessary, but I think I will make two batches and freeze one, would be nice to know there is such goodness in the freezer.
JulieD says
These look delicious, Carolyn!
Janel says
These were AMAZING! My whole family loved them:) Thanks so much for doing what you do…I especially loved the texture!
Lisa M says
Hello there, I baked these and they came out looking and feeling nice but they tasted and smelled awful sadly.
I had to use milk protein (i.e. whey and casein) instead of pure whey, and sweet’n’low brown substitute – do you think that would have made the difference? They tasted too much of butter, hardly at all of cinnamon and had a real hit of chemical aftertaste.
Carolyn says
I haven’t ever heard of milk protein so I don’t know what that would do to it, but the sweet and low would absolutely give you a chemical aftertaste. Several people have made these and had the same good results I did, so I do think it has to be your substitutions causing the problem.
Lisa M says
I live in Northern Ireland so I had to order the sweet’n’low – I couldn’t find any other brown sugar sub. Such a pity as they look so good! Thanks for your reply.
Carolyn says
Can you get any other sweetener instead? Even Splenda might work better than Sweet n low. Erythritol would be good, if you can find any.
Dinah Cox-Moore says
WheyLow makes a brown sugar substitute that is fantastic. I use it in everything. It’s a bit pricey but I always wait for coupons. I’m waiting on an order from them right now. I was hoping it would be here by Christmas, darn it….
Croixrunner says
I hadn’t had a cinnamon roll for a year due to my new low carb life style, a decent cinnamon roll And coffee seemed too much to ask for considering my clutzness in the kitchen especially with baking and my lack of time. I saw these on your blog and decided to wake myself up at 5am the next morning to attempt this recipe, I was that excited. THEY ARE SO GOOD. I would almost say life changing. I’m so glad to have discovered your blog (thru Maria.) And now I see you have the next missing link in my old pastry repertoire …white chocolate scones (which I will add blueberries.) Please never stop sharing your culinary prowess.
cinnamon for diabetes says
My mum is diabetic so when I’m buying something for the family to eat, I don’t like to leave her out. She’s more of a savory person anyway but cinnamon is a big hit all round, so I knew cinnamon rolls like these would be perfect. I noticed as well, like someone above, that mine were quite sticky as well which I wasn’t really expecting, so I might butter the pan next time if only to save on the washing up effort. Great recipe, did the trick.
Jess F says
I made your cinnamon rolls this weekend and I must say they are fantastic! I used to love making cinnamon rolls back in my wheat/sugar eating days and have missed being able to make such a tasty treat. But these were wonderful, thanks for making and sharing such a great recipe. I think the next time I make them I will put the dough in the fridge to firm up a bit before a roll it out. I did struggle a bit with cutting the rolls but they taste really great even if they look a little smooshed, lol.
Becci says
Hi, I was just wondering if I could make these with erythritol instead of the brown sugar substitute?
Carolyn says
Sure! That would work just fine.
G8rGirl says
My (far more talented than I) 14 year old daughter who loves to cook made these for me after I showed her the recipe. Yum!!! My husband and I are so happy to be able to have cinnamon rolls again! Now I’ll be asking her to make them every weekend :). Thanks for the great recipe.
Carolyn says
So glad!
Rebecca says
I really want to try these but I dont have any unflavored protein powder. Do you think they would still come out ok if I omit that ingredient?
Carolyn says
I don’t think they will rise very much if you don’t add some sort of protein. Do you have any vanilla protein powder? That will give them a distinct vanilla flavour though…
Rebecca says
I do have some vanilla protein powder…..I might just go buy some unflavored to put in here. I really want mine to look and taste good 🙂
Rebecca says
I made these this morning!!! They were FANTASTIC!!
Carolyn says
So glad to hear it!
Jamie says
Oh my goodness! These look so good. I wish I can make these but I found out a year ago that my son is allergic to peanuts and treenuts. He is also gluten free (so am I). Finding recipes are really hard but this has caught my eye. Is there another gluten-free flour that I can use in place of the almond flour?
Carolyn says
There would be no direct substitution for any other GF flour, because they have very different properties. But if you can find a gluten free biscuit recipe, you could probably make it and roll it out the way I did here, fill and roll up again. That might work.
Jamie says
Okay, I will see if I can experiment with that. Also, on the whey protein powder, there is a brand that I use that has a “cinnamon bun” flavor. Is it okay that I use that instead? It is the only brand that I like and they don’t sell unflavored. It is sweetened with stevia.
Dinah Cox-Moore says
I made these just now, and they are REALLY good, and not nearly as hard as I thought they would be. I didn’t have the Xanther Gum, so I used Gar Gum, but will get some Xanther next time I’m at a store that has it. I’m out of brown sugar now, so may make these for christmas morning and just use regular WheyLow. I think my boys would love them. Thank you!
Jamie C says
I made these this morning. They were delicious by itself (no icing) but they spread when it cooked…A LOT. So it took a bit longer to cook. The icing had no taste to me; it tasted like plain old cream cheese. I put some on one roll and I didn’t like it. I must be weird.lol.
Ann says
Very good recipe, Carolyn! Thank you so much!
Michele says
These had a great texture, but mine were very salty. I’m planning to try them again with half the salt and baking soda. Did anyone else have this problem?
Becky says
Yes, Michele, I thought mine were a bit salty too. I hesitated putting the salt in at all after a whole teaspoon of soda AND two of baking powder. But I went ahead – and now think doing what you’ve suggested will be a good idea next time around. Otherwise they were pretty good!
Michele says
I made these again today with half the baking soda and half the salt. They were much better!
mikaela says
you are on buzzfeed http://www.buzzfeed.com/mikaelas/10-childhood-treats-made-healthy-2r7d
Peggy says
Try using peanut flour. I use it quite a bit, makes GREAT pancakes. Mixes well with almond flour too. [needs extra moistner, like more eggs, in recipes]. My favorite brand is protein plus…best flavor IMHO.
Stacey says
Wow, these look so delectable. I really miss cinnamon rolls. Your posts are fantastic 🙂
dan says
Would this work by using strictly stevia as a sweetener? I hear sweetleaf has no bitter after taste in the original no added flavor extract form and it also comes with flavors like vanilla and toffee which are popular, has anybody tried this?
JustMe says
I am interested in using SweetLeaf too instead of Swerve. Swerve has some pretty bad reviews on Amazon, with complaints of a “cooling” (mint-like) aftertaste that lasts for hours and GI distress. Not to mention, Swerve is more expensive. I have used SweetLeaf liquid stevia for years and LOVE it!!
Carolyn says
As someone who has used just about every natural low carb sweetener on the market, I think you should try things for yourself. I get zero cooling effect from Swerve, although I know some people still do experience it, whereas I got a ton from straight erythritol. Every palate is different and you don’t know what will work for you. But you can use SweetLeaf here instead of Swerve, if you choose.
Jenna says
I made these today with xylitol and hemp protein powder and yuuuuuuuuummmmmmmmmmmmmmm!!!!! Thank you!
Tammy says
I wanted a new treat and I have not had cinnamon rolls in over a year since going gluten free/sugar free. Thank you! This recipe was yummy! 🙂
Hope says
My husband used to make cinnamon rolls often and keeps saying he’s going to make them “on Sunday.” Of course, I try and usually succeed at talking him out of it. When we were going to have a friend for brunch this morning, I handed this recipe to my husband and said, “here are your cinnamon rolls, you think you can do this?” Oh yeah, they were really really good! My eighteen-year-old son, who does not like low-carb anything, inhaled them! A new Sunday favorite.
Carolyn says
Wonderful! They aren’t exactly like the real thing but they make an okay substitute!
Sherri says
Do you think using vanilla whey protein powder would change the flavor too much? (I love your site and how you’ve done all the work for us!! I constantly recommend your recipes on FB.) Thanks so much!
Sherri
Carolyn says
Is your vanilla whey sweetened at all? Go ahead and use but cut back on any sweetener if it is and leave out any vanilla extract.
edna says
hi carolyn……posted you before about calorie count……none listed for this one….the dr still wants a little more weight off but i am stuck for about 8 months (2yrs diabetic) so he told me to watch my calorie count plus carbs and sugar…………the second question is whey powder……..a) why do you use it b) do you need to 3) will any type purchased from health food store be ok………….thanks for taking the trouble to respond by after 65 yrs this new lifestyle is not only challenging but confusing with all the new products i have been and need to be introduced with…………….thanks again …..you are a true God send for older folks like me…….could not eat “normally” without you
Carolyn says
Hi Edna…in addition to the whey protein, make sure you are getting really finely ground almond flour for the rolls.
edna says
hello carolyn just me again……edna……….please disregard above question……i love cinnamon rolls so much i am going to make them but just eat two a week…….as for the whey powder i was looking at another post by the recipe and they asked so i found out that you need whey powder ……..will be going shopping tomorrow so will visit my health
food store and purchase some…………….sorry for bothering you………….check into your site daily if nothing is posted on my wall…………keep up the great work
Carolyn says
Thanks, Edna!
Carolyn says
My husband makes amazing (and very high carb!) yeast-dough cinnamon rolls for Easter. This year he made these in addition, especially for me. It was very sweet of him, but the cinnamon rolls…not so sweet. Maybe my expectations were too high, but I found these a bit dry and not sweet enough. If I make them again, I’ll definitely add more sweetener to the filling, and more cinnamon. The icing was the key for me. It made a huge improvement. At least they kept me from eating “just one” of gooey, sugary ones.
charlotte says
would it be OK to omit the unflavored whey protein powder? or sub something for it?
Carolyn says
Sure, you can do that but add a touch of vanilla extract.
nicole says
I left out the xantham gum, added 2 T of coconut flour….rolled out just lovely. Baking now, I know they will be delish! Thank you!
KarinC says
I just made these, I followed the recipe and instructions exactly as written. The dough was very sticky but it rolled out on the parchment just fine and rolled up even easier. They are buttery cinnamon deliciousness!
Dianne says
Carolyn, can you recommend a good unflavored whey protein powder? I’m not familiar with that product yet and I want to make sure I get my ingredients as close to yours as possible. I can’t wait to try this recipe because I’m learning to get my diabetes under control, too. Thank you SO MUCH for this recipe!
Carolyn says
I usually use Jarrow Organic (Affliate Link) http://www.amazon.com/gp/product/B005EQPGCC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005EQPGCC&linkCode=as2&tag=aldaidrabfo05-20&linkId=JDY4CZPNPFNPB2PR
Feidragon says
Hey Carolyn! I made these 2 weeks ago and they were great! I couldn’t find a brown sugar substitute in stores so I just used an erythritol/cinnamon mix I have around to go on other breakfasty things. I started to look for the Ideal brown sugar sub online only to discover that it has been discontinued.
What would you suggest instead of the Ideal? I love erythritol, it tastes just like sugar to me where as aspertame and sucralose, even stevia based things have an after taste to them for me. Are there any erythritol relatives out these in a brown variety?
Thank you!
Carolyn says
You could try adding about 1 tsp of molasses to your erythritol (you can use blackstrap molasses) to give it that brown sugar taste and appearance. It won’t add many carbs…6 to the whole recipe.
Deanna says
These are very good! Thank you so much!
Marci says
do you think I could make these the night before & cook them in the morning? I want to have them Christmas morning but certainly don’t want to prep them then. Thanks!!
Carolyn says
Yes, but let them come to room temperature before baking.
Karen says
I am wondering what the xanthum gum is for? What can I replace it with, I have all the other ingredients?
Carolyn says
It helps hold things together but you can try going without.
Marci says
I routinely use psyllium husk powder in place of xanthan gum, just double the amount called for. I have used it in this recipe and it worked great!
Tiffani Butler says
Aww I wish I had seen your comment before I went out and bought xantham gum. I have a tub of psyllium husk powder that I bought months ago and I’ve barely used it.
Suzanne says
Made these and they were delicious! I used Lean Shake from GNC to get the whey protein & Xanthan gum. I put in the amounts requested in receipe. The flavor was Vanilla but added more cinnamon.
tiffany says
These were super good!! I used Splenda Brown Sugar and it worked out great. I like these better than Cinnabon because I didn’t get the punch-in-the-gut feeling afterward that I always got from Cinnabon. A+!
Tiffani Butler says
Just made these. Awesome!! I’m so glad I went ahead and splurged on the finely ground almond flour. They came out perfect and look just like your pictures.
judy says
I made these, really enjoyed them and the next morning, I put them in a baking dish and poured a mixture of egg, cream, vanilla and sweetener over them. Baked them for about 20 minutes at 350 and had a cross between french toast and bread pudding. I served it with LC syrup and butter. Thank you Carolyn, for the great recipe!
Carolyn says
That sounds amazing!!!
moshe says
hi,
thanks for the great recipes!!!!
i wanted to know how i caan simplify this recipe.
i try to minimize carbs but i don’t have a problem with eating gluten.
what could i replace the whey protein powder (regular gluten?) and the xanthan gum with?
thanks again!!
Carolyn says
I really have no idea if that would work. this recipe is created for the ingredients I use.
Keridak says
Woke up Easter morning wishing we had cinnamon buns. Thanks to a quick search I found these. Missing xanthan gum, I added an extra egg yolk. Not really sure what it does but I guessed help with consistency..
Also being lazy I dropped 1/2 the batter into muffin cups – using the melted butter on clean fingers you can tap it down. I then added the extra melted butter, cinnamon, sugar. Topped with the rest of the batter. And baked. Timing should be slightly less.
The frosting added a lovely holiday taste and made a welcome breakfast! Thanks!
Carolyn says
Wonderful!
Frances Batista says
Hi! I would really love to make this recipe. I use liquid sucralose, so what amount should I use for this recipe in the dough, filling and icing? Please, I really want to make these rolls!! Thank you so very much.
Carolyn says
Use however much liquid sucralose equals my amount of sweetener in sugar. I don’t use it so I don’t know how much that is but there are charts that will tell you. Swerve is as sweet as sugar so I use it cup for cup.
Susan says
it looks like the Ideal brown sugar has been discontinued – is there another product you would recommend or some substitution? Thank you!
Carolyn says
Well, Swerve is in the process of developing a brown sugar sub, but in the meantime, try Sukrin Gold. http://amzn.to/2cyFpi4
Suzy says
Where do you get your Ideal Brown? I’m not seeing it anywhere, not even on Amazon.
Carolyn says
It doesn’t exist anymore. I recommend Sukrin Gold.
Holly Truitt says
Carolyn, I bought the sukrin gold. Thank you so much for tha trecommendation. However it is saying on the pacakge 8 grams of carb per 2TBS. Is this correct??? I think it is wrong. Your thoughts.
Carolyn says
My thoughts are: it’s erythritol carbs which don’t affect most people’s blood sugar, they are excreted directly into the urine. I don’t count those carbs because I test my blood sugar.
Suzy says
The flavor of these were great! Just made them tonight. I felt like, though, the dough cracked a little too easily, and that it was a little too textured looking on the outside compared to yours. Is that okay? Otherwise they turned out great, although my outside ones overbaked a little and not sure the inside ones cooked completely properly. Also I think next time I’ll use a tad more sweetener. Plus, I used granulated swerve, not sure if that makes a difference. In the past I found it dissolves and works okay, but maybe the powdered is more concentrated and sweeter? I haven’t tried it yet.
Carolyn says
What kind of almond flour were you using? That might be part of the difference too.
KIm says
These ended up so good! They didn’t roll very well, I kind of ended up squishing them together to form a roll. Not sure why. Maybe refrigerating the dough would have helped or maybe because I didn’t have protein powder and just added a bit of coconut flour to compensate. Whatever, they worked. I found them much tastier cold but I find most low carb things taste better cold. These must be eaten with icing in my opinion (not sad about that!) Thanks for the treat!
Stephanie KL says
I’ve been thinking what to bring with me when I visit my family over Christmas. These are definitely ringing Christmas morning!
Carol McRee says
Carolyn, Has anyone tried that mozzarella-based dough to make cinnamon rolls? I have to admit I am eager to perfect a low carb dough that can be used in a recipe calling for yeast. Hey if yogurt can be considered low carb again because the lactose is metabolized by the yeast and the actual yogurt has much less sugar than what is in the milk used to make the yogurt, then should not the same idea be true about a yeast dough. The amount of sugar used in many yeast based recipes is small. I wonder how much sugar is actually needs by the year to make the dough rise,etc. Just the meanderings of my mind trained in science which also loves baking! Think on this, Carolyn! your fans are many!!
Agnes says
When you measure out the almond flour do you pack it, or just spoon it into the measuring cup like you would regular flour?
Carolyn says
Scoop and level, always. No packing.
Barbara Pitts says
I have followed you for several years now and am in awe of your ability to bake with the nut flours. I have tried lots of recipes and have had the most success with your recipes. I do have some favorites! What I want to know is if you have any experience with using yeast just for that yeasty flavor in baked goods. I want to try your cinnamon rolls and thought a bit of yeast might enhance the flavor but I haven’t a clue how to do it without messing it up. Could you comment please on using yeast?
Thanks!
Carolyn says
I think you can add a little yeast if you want. I might let it sit in some water for a bit to activate…
Carla Flaim says
Made two batches. The first rolled off the parchment paper just fine. Second batch not so much. It was much more sticky and stuck to the parchment. I ended up scraping up the dough and putting it in the cake pan as one big scoop. flattened it out and baked. Icing is delish so will let you know how everything worked out — I am sure it will all be good if it tastes like it smells! I didn’t have any xanthan gum which might have added to the stickiness. Any thoughts would be welcome. Thanks
Carolyn says
Weird how one worked and one didn’t. Sounds like the second batch could have used a bit more almond flour. Don’t be afraid to dust it with almond a few times to see if you can get the dough to work better.
Cindy Johnson says
Can you tell me if these would fall in an S or a meal on the trim healthy mama plan? What could they possibly be a crossover due to the Allmond flour?
Carolyn says
S recipe. Most almond flour recipes are because they are low carb and high fat.
Lori Anderson says
Thank you for a great recipe. I made these today and they turned out better than I expected. Great flavor and texture. Biscuit like and with a good quality cinnamon they have great flavor. I did double the cinnamon in the filling.
Jenny Grunke says
I just made these because I didn’t have the blanched almond flour that the cinnamon roll recipe called for in your cookbook (sweet mozzarella dough). I actually had extra dough after cutting a 10×8 rectangle and slicing eight rolls so I rolled out the extra dough again and got four more small rolls which I placed in a greased muffin pan. I liked how those four turned out in the muffin pan! They were a perfect round shape whereas the ones in the cake pan were misshaped triangles. They all tasted good, but I think next time, when I make the cinnamon rolls from the cookbook, I’ll use the muffin pan. Thanks for all your great recipes!!
George G says
Great recipe. My wife developed an allergy to Almond Flour while on Keto. So, I used Sunflower Seed Flour/Meal instead, 1:1 ratio. Cut out the baking soda and augment the Xanthum Gum to 2 tsps (so as to avoid a greenish glow due to chemical interaction from sunflower seed flour and baking soda) and it is good to go. I also double the butter and cinnamon sugar for the filling and can cut out greasing the 8×8 pan that I used. Wife and mother-in-law absolutely loved them. So hard to not eat more than two in a sitting though. 😉
Nkeel says
This recipe is a phenomenal hit!!! I made a few substitutions to lower the amount of dairy: Egg white protein powder for the whey, coconut cream for cream and Kite Hill dairy free cream cheese! These are so good!