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All Day I Dream About Food

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July 13, 2012

Almond Flour Cinnamon Rolls – Low Carb and Gluten-Free

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Low Carb Cinnamon RollsI 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.

Low Carb Cinnamon Rolls

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.

Low Carb Cinnamon Rolls

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.

4.67 from 3 votes
Low Carb Cinnamon Rolls
Print
Almond Flour Cinnamon Rolls – Low Carb and Gluten-Free
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Tender, moist, and perfectly cinnamon-y with a biscuit-like texture, these cinnamon rolls are a sweet keto treat!

Course: Breakfast
Cuisine: Breakfast
Servings: 8 cinnamon rolls
Ingredients
Dough:
  • 2 cups almond flour
  • 3 tbsp granular Swerve Sweetener or other granulated erythritol
  • 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
Filling:
  • 1 tbsp butter melted
  • 2 tbsp brown sugar substitute I used Ideal
  • 1 tsp cinnamon
Cream Cheese Icing
  • 2 oz cream cheese softened
  • 1 tbsp powdered Swerve Sweetener or other powdered erythritol
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
Instructions
  1. Preheat oven to 325F and grease an 8-inch round cake pan with butter.
  2. In a large bowl, whisk together almond flour, Swerve, whey protein, baking powder, baking soda, salt and xanthan gum.

  3. Stir in eggs and butter until dough comes together. It will be quite sticky.
  4. Turn out dough onto a large piece of parchment, and then pat into a rough rectangle.
  5. Top with another piece of parchment and roll out to about 10x8 inches. Peel off top piece of parchment paper.
  6. Brush dough with melted butter, then sprinkle with brown sugar substitute and cinnamon, going almost right to edges.
  7. 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.
  8. 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.
  9. For the Frosting, beat all ingredients in a medium bowl and then pipe or spread onto warm rolls.
Recipe Notes

Serves 8. Each serving has 7.1g of carbs and 3g of fiber. Total NET CARBS = 4.1 g

Nutrition Facts
Almond Flour Cinnamon Rolls – Low Carb and Gluten-Free
Amount Per Serving (1 roll)
Calories 28.4
% Daily Value*
Carbohydrates 7.1g2%
Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Bread, Gluten Free, Low Carb, Muffins & Scones Tagged With: almond flour, cinnamon

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. [email protected] says

    July 13, 2012 at 8:27 am

    These sound amazing! I love that they use almond flour, definitely going to have to try these!

    Reply
  2. Jen @ Savory Simple says

    July 13, 2012 at 8:41 am

    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.

    Reply
    • Carolyn says

      July 13, 2012 at 12:16 pm

      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! 😉

      Reply
  3. [email protected]'s Recipes says

    July 13, 2012 at 9:23 am

    The almond dough alone is delicious enough, let alone when it’s drizzled with cheese icing!

    Reply
  4. Katie says

    July 13, 2012 at 10:37 am

    Oh my word. I am utterly *delighted* you’ve posted this recipe!

    Reply
  5. Karen LowCarbOneDay says

    July 13, 2012 at 10:53 am

    They sound great! I was just thinking about making cinnamon rolls. 🙂

    Reply
  6. KM says

    July 13, 2012 at 1:47 pm

    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!!!

    Reply
    • Carolyn says

      July 13, 2012 at 2:33 pm

      You are most welcome! They really are yummy. And kid-approved too!

      Reply
      • Sondra Douglas says

        January 25, 2017 at 1:30 pm

        Do you have the rest of the nurtrition info. on this? Training for a body building competition and looking for options. Thanks!

        Reply
  7. Jeanette says

    July 13, 2012 at 4:05 pm

    Carolyn, you are the queen of recreating regular treats into low-carb treats! These look amazing.

    Reply
  8. Katherine says

    July 13, 2012 at 6:40 pm

    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?

    Reply
    • Carolyn says

      July 13, 2012 at 7:22 pm

      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.

      Reply
    • Melinda says

      March 31, 2016 at 5:57 pm

      Can you substitute anything? I don’t have plain protein powder right now, just chocolate.

      Reply
      • Carolyn says

        March 31, 2016 at 6:55 pm

        That might be a little strange…but it could be tasty!

        Reply
        • Karen says

          March 16, 2018 at 10:26 pm

          I can’t do any dairy, including whey. Not a fan of protein powder. Any other subs? Would coconut flour work……?

          Reply
      • Carol says

        April 11, 2018 at 8:57 am

        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?

        Reply
  9. Marcia says

    July 14, 2012 at 8:23 am

    Hmmm. Delicious sounding (and looking). Now, if only I had some heavy cream in the house….

    Reply
  10. claudia @whats cookin italian cuisine says

    July 14, 2012 at 8:39 am

    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!

    Reply
  11. Emily @ Life on Food says

    July 14, 2012 at 4:03 pm

    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.

    Reply
  12. Joy says

    July 14, 2012 at 4:19 pm

    The recipe looks great!

    Reply
  13. Jennifer Eloff says

    July 14, 2012 at 8:55 pm

    Awesome, Carolyn – that sounds like a breakthrough recipe!

    Reply
  14. Liz says

    July 14, 2012 at 9:14 pm

    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 🙂

    Reply
  15. Margaret says

    July 15, 2012 at 3:04 am

    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.

    Reply
    • Carolyn says

      July 15, 2012 at 6:16 am

      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.

      Reply
  16. Baker Street says

    July 15, 2012 at 3:24 am

    Oh Carolyn! These look amazing!! Love the use of almond flour!

    Reply
  17. yumgoggle says

    July 15, 2012 at 8:30 am

    This is exactly the same reason why we keep following your posts and features. Your wonderful insights, your amazing photos and superb recipes…Myfudo here. We wouldn’t normally be attaching links to our comments but we are just thrilled to share with you our new launch. We are moving to a new domain http://www.yumgoggle.com, (previously myfudo.com) this has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. Unique and interesting bloggers like you will make the Yumgoggle gallery more fun and exciting.
    We’d love you to join the latest virtual shindig that is all about food photography, food in general, recipes, and culinary trends. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it’s free) http://www.yumgoggle.com/gallery . We look forward to seeing your wonderful pictures, as always.
    By the way, we are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site launch, we hope you could participate. =) Keep connected!

    Reply
  18. Becky @ Becky's Place says

    July 15, 2012 at 10:19 am

    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?)

    Reply
    • Carolyn says

      July 15, 2012 at 11:15 am

      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!

      Reply
  19. Donna says

    July 15, 2012 at 7:30 pm

    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.

    Reply
    • Carolyn says

      July 15, 2012 at 8:30 pm

      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.

      Reply
  20. Kim - Liv Life says

    July 16, 2012 at 12:30 am

    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!

    Reply
  21. Cookin' Canuck says

    July 16, 2012 at 9:52 am

    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!

    Reply
  22. [email protected] says

    July 16, 2012 at 12:42 pm

    I love cooking with almond flour. These look wonderful!!

    Reply
  23. Pam says

    July 16, 2012 at 3:08 pm

    These look amazing…can’t wait to try them!!

    Reply
  24. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    July 16, 2012 at 3:31 pm

    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.

    Reply
  25. Balvinder says

    July 16, 2012 at 3:43 pm

    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.

    Reply
  26. Kim says

    July 16, 2012 at 5:15 pm

    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. 🙂

    Reply
  27. Alison @ Ingredients, Inc. says

    July 16, 2012 at 6:16 pm

    These look wonderful! BOOKMARKED

    Reply
  28. Roxana | Roxana's Home Baking says

    July 18, 2012 at 3:28 pm

    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!

    Reply
  29. Nancy says

    July 18, 2012 at 6:19 pm

    Just made 1/2 recipe – very good, really enjoy them. Do you think they would freeze well?
    Thanks for all your hard work!!!

    Reply
    • Carolyn says

      July 18, 2012 at 9:03 pm

      They would probably freeze just fine without the frosting. I am not so sure about with!

      Reply
      • Nancy says

        July 19, 2012 at 7:44 pm

        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.

        Reply
  30. JulieD says

    July 20, 2012 at 5:16 pm

    These look delicious, Carolyn!

    Reply
  31. Janel says

    July 21, 2012 at 5:20 pm

    These were AMAZING! My whole family loved them:) Thanks so much for doing what you do…I especially loved the texture!

    Reply
  32. Lisa M says

    July 27, 2012 at 2:59 am

    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.

    Reply
    • Carolyn says

      July 27, 2012 at 5:49 am

      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.

      Reply
      • Lisa M says

        July 29, 2012 at 4:59 am

        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.

        Reply
        • Carolyn says

          July 29, 2012 at 8:58 am

          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.

          Reply
        • Dinah Cox-Moore says

          December 22, 2012 at 2:05 pm

          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….

          Reply
  33. Croixrunner says

    July 27, 2012 at 11:01 pm

    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.

    Reply
  34. cinnamon for diabetes says

    August 7, 2012 at 10:37 am

    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.

    Reply
  35. Jess F says

    August 20, 2012 at 11:23 am

    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.

    Reply
  36. Becci says

    September 11, 2012 at 2:28 pm

    Hi, I was just wondering if I could make these with erythritol instead of the brown sugar substitute?

    Reply
    • Carolyn says

      September 12, 2012 at 10:22 am

      Sure! That would work just fine.

      Reply
  37. G8rGirl says

    September 15, 2012 at 12:30 pm

    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.

    Reply
    • Carolyn says

      September 15, 2012 at 1:30 pm

      So glad!

      Reply
  38. Rebecca says

    September 27, 2012 at 10:32 am

    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?

    Reply
    • Carolyn says

      September 27, 2012 at 3:57 pm

      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…

      Reply
      • Rebecca says

        September 28, 2012 at 10:51 am

        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 🙂

        Reply
        • Rebecca says

          September 30, 2012 at 11:36 am

          I made these this morning!!! They were FANTASTIC!!

          Reply
          • Carolyn says

            September 30, 2012 at 1:39 pm

            So glad to hear it!

  39. Jamie says

    November 23, 2012 at 1:39 pm

    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?

    Reply
    • Carolyn says

      November 23, 2012 at 2:26 pm

      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.

      Reply
      • Jamie says

        November 24, 2012 at 12:09 pm

        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.

        Reply
  40. Dinah Cox-Moore says

    December 22, 2012 at 4:00 pm

    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!

    Reply
  41. Jamie C says

    December 25, 2012 at 11:44 am

    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.

    Reply
  42. Ann says

    January 17, 2013 at 10:39 am

    Very good recipe, Carolyn! Thank you so much!

    Reply
  43. Michele says

    January 25, 2013 at 9:38 pm

    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?

    Reply
    • Becky says

      April 4, 2013 at 6:55 pm

      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!

      Reply
      • Michele says

        April 28, 2013 at 10:13 am

        I made these again today with half the baking soda and half the salt. They were much better!

        Reply
  44. mikaela says

    May 20, 2013 at 5:34 pm

    you are on buzzfeed http://www.buzzfeed.com/mikaelas/10-childhood-treats-made-healthy-2r7d

    Reply
  45. Peggy says

    July 3, 2013 at 1:31 am

    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.

    Reply
  46. Stacey says

    September 7, 2013 at 12:35 pm

    Wow, these look so delectable. I really miss cinnamon rolls. Your posts are fantastic 🙂

    Reply
  47. dan says

    November 7, 2013 at 6:06 am

    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?

    Reply
    • JustMe says

      May 13, 2016 at 3:09 pm

      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!!

      Reply
      • Carolyn says

        May 13, 2016 at 3:24 pm

        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.

        Reply
  48. Jenna says

    November 17, 2013 at 11:38 pm

    I made these today with xylitol and hemp protein powder and yuuuuuuuuummmmmmmmmmmmmmm!!!!! Thank you!

    Reply
  49. Tammy says

    November 20, 2013 at 11:21 pm

    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! 🙂

    Reply
  50. Hope says

    January 5, 2014 at 8:34 pm

    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.

    Reply
    • Carolyn says

      January 6, 2014 at 7:18 am

      Wonderful! They aren’t exactly like the real thing but they make an okay substitute!

      Reply
  51. Sherri says

    January 24, 2014 at 10:38 pm

    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

    Reply
    • Carolyn says

      January 25, 2014 at 8:53 am

      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.

      Reply
  52. edna says

    February 9, 2014 at 5:36 pm

    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

    Reply
    • Carolyn says

      February 10, 2014 at 7:18 am

      Hi Edna…in addition to the whey protein, make sure you are getting really finely ground almond flour for the rolls.

      Reply
  53. edna says

    February 9, 2014 at 11:25 pm

    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

    Reply
    • Carolyn says

      February 10, 2014 at 7:13 am

      Thanks, Edna!

      Reply
  54. Carolyn says

    April 21, 2014 at 7:28 pm

    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.

    Reply
  55. charlotte says

    June 6, 2014 at 12:30 pm

    would it be OK to omit the unflavored whey protein powder? or sub something for it?

    Reply
    • Carolyn says

      June 6, 2014 at 2:21 pm

      Sure, you can do that but add a touch of vanilla extract.

      Reply
  56. nicole says

    August 31, 2014 at 9:44 am

    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!

    Reply
  57. KarinC says

    September 23, 2014 at 12:58 pm

    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!

    Reply
  58. Dianne says

    October 13, 2014 at 5:00 pm

    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!

    Reply
    • Carolyn says

      October 13, 2014 at 7:50 pm

      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

      Reply
  59. Feidragon says

    October 20, 2014 at 8:13 pm

    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!

    Reply
    • Carolyn says

      October 21, 2014 at 5:29 am

      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.

      Reply
  60. Deanna says

    October 22, 2014 at 11:39 am

    These are very good! Thank you so much!

    Reply
  61. Marci says

    December 23, 2014 at 7:25 pm

    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!!

    Reply
    • Carolyn says

      December 23, 2014 at 8:38 pm

      Yes, but let them come to room temperature before baking.

      Reply
  62. Karen says

    January 11, 2015 at 1:27 pm

    I am wondering what the xanthum gum is for? What can I replace it with, I have all the other ingredients?

    Reply
    • Carolyn says

      January 11, 2015 at 6:52 pm

      It helps hold things together but you can try going without.

      Reply
    • Marci says

      January 12, 2015 at 10:38 am

      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!

      Reply
      • Tiffani Butler says

        May 31, 2015 at 10:25 pm

        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.

        Reply
  63. Suzanne says

    January 14, 2015 at 12:15 pm

    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.

    Reply
  64. tiffany says

    March 21, 2015 at 10:51 pm

    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+!

    Reply
  65. Tiffani Butler says

    May 31, 2015 at 10:28 pm

    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.

    Reply
  66. judy says

    December 24, 2015 at 9:30 am

    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!

    Reply
    • Carolyn says

      December 24, 2015 at 3:59 pm

      That sounds amazing!!!

      Reply
  67. moshe says

    February 18, 2016 at 3:45 pm

    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!!

    Reply
    • Carolyn says

      February 18, 2016 at 8:38 pm

      I really have no idea if that would work. this recipe is created for the ingredients I use.

      Reply
  68. Keridak says

    March 27, 2016 at 9:05 am

    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!

    Reply
    • Carolyn says

      March 27, 2016 at 2:51 pm

      Wonderful!

      Reply
  69. Frances Batista says

    May 3, 2016 at 5:50 pm

    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.

    Reply
    • Carolyn says

      May 3, 2016 at 6:34 pm

      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.

      Reply
  70. Susan says

    September 6, 2016 at 12:49 pm

    it looks like the Ideal brown sugar has been discontinued – is there another product you would recommend or some substitution? Thank you!

    Reply
    • Carolyn says

      September 6, 2016 at 3:06 pm

      Well, Swerve is in the process of developing a brown sugar sub, but in the meantime, try Sukrin Gold. http://amzn.to/2cyFpi4

      Reply
  71. Suzy says

    October 31, 2016 at 2:35 pm

    Where do you get your Ideal Brown? I’m not seeing it anywhere, not even on Amazon.

    Reply
    • Carolyn says

      October 31, 2016 at 3:35 pm

      It doesn’t exist anymore. I recommend Sukrin Gold.

      Reply
      • Holly Truitt says

        December 30, 2016 at 10:56 am

        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.

        Reply
        • Carolyn says

          December 30, 2016 at 4:28 pm

          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.

          Reply
  72. Suzy says

    November 2, 2016 at 5:46 pm

    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.

    Reply
    • Carolyn says

      November 2, 2016 at 7:19 pm

      What kind of almond flour were you using? That might be part of the difference too.

      Reply
  73. KIm says

    November 29, 2016 at 7:58 pm

    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!

    Reply
  74. Stephanie KL says

    December 13, 2016 at 1:17 pm

    I’ve been thinking what to bring with me when I visit my family over Christmas. These are definitely ringing Christmas morning!

    Reply
  75. Carol McRee says

    December 14, 2016 at 10:48 am

    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!!

    Reply
  76. Agnes says

    January 22, 2017 at 11:09 am

    When you measure out the almond flour do you pack it, or just spoon it into the measuring cup like you would regular flour?

    Reply
    • Carolyn says

      January 22, 2017 at 11:32 am

      Scoop and level, always. No packing.

      Reply
  77. Barbara Pitts says

    March 15, 2017 at 6:52 pm

    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!

    Reply
    • Carolyn says

      March 16, 2017 at 9:48 am

      I think you can add a little yeast if you want. I might let it sit in some water for a bit to activate…

      Reply
  78. Carla Flaim says

    April 15, 2017 at 5:53 pm

    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

    Reply
    • Carolyn says

      April 16, 2017 at 8:13 am

      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.

      Reply
  79. Cindy Johnson says

    April 18, 2017 at 12:00 pm

    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?

    Reply
    • Carolyn says

      April 18, 2017 at 12:32 pm

      S recipe. Most almond flour recipes are because they are low carb and high fat.

      Reply
  80. Lori Anderson says

    July 9, 2017 at 11:59 am

    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.

    Reply
  81. Jenny Grunke says

    October 30, 2017 at 7:40 pm

    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!!

    Reply
  82. George G says

    November 6, 2017 at 2:22 pm

    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. 😉

    Reply
  83. Nkeel says

    January 14, 2018 at 3:37 pm

    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!

    Reply
  84. Alia says

    September 16, 2018 at 5:04 pm

    4 stars
    Love!
    Easy recipe. I substituted granulated erythritol for brown sugar as I had none on hand. Also used vanilla flavoured whey.
    I think I’ll use a silicon muffin pan next time so they’re not lopsided.
    Great taste. Very much a biscuit type of roll vs the cinnamon bun. No complaints just statement. I love both types (:
    I will make these again. Very calorific but worth it!
    Thank you.

    Reply
    • Carolyn says

      September 17, 2018 at 8:52 am

      Glad you liked it!

      Reply
  85. Catherine Bartomeo says

    November 12, 2018 at 6:02 pm

    Does the dough freeze well? Hoping I can make a week ahead and freeze.

    Reply
    • Carolyn says

      November 12, 2018 at 7:00 pm

      I’ve never tried freezing it, sorry. I think so?

      Reply
  86. Janice says

    May 26, 2019 at 9:09 pm

    Hello,

    Thank you for all your experimenting to make sure these cinnamon rolls were as tasty as they are. They were devoured by even my non-low-carvers in the house. Definitely going to make these again. Awesome job, thank you again.

    Reply
  87. KIM Claus FRANKLIN says

    September 11, 2019 at 3:38 pm

    Carolyn I realise this is an old posting…and am looking forward to trying these…but please update the nutrition. I think the calories are 284 rather than 28.4? Otherwise I think you’re brilliant!

    Reply
    • Carolyn says

      September 11, 2019 at 5:35 pm

      No, they aren’t either of those things. My recipe card inserts weird numbers when I don’t put any nutritional info in. It shouldn’t be there at all.

      Reply
  88. Jackie McVittie says

    January 22, 2020 at 11:19 am

    I was very excited about this recipe but I’m really wondering how the nutritional information was calculated?? After making these (and thoroughly enjoying them), I entered the recipe into MyFitnessPal so I could log it. Much to my dismay, the calorie count alone came to 294 calories (plus 15.4g carbs and 24.8g of fat) for one little roll!! So then I did some calculations of my own. 1/4 cup of almond flour has 180 calories. This recipe calls for 2 cups of almond flour. That’s 1,440 calories alone or 180 calories per roll (without any filling or frosting)!! How are you coming up with 28.4 calories???

    Reply
    • Carolyn says

      January 22, 2020 at 1:25 pm

      Hi Jackie… I am not coming up with that. This is an EXTREMELY old recipe and the recipe plug in I use added a random amount because I never specified the calories on this, I only specified the carbs.

      Reply
      • Jackie says

        January 22, 2020 at 3:36 pm

        I think I’ve found a couple discrepancies. I tried to follow your ingredient list brands as closely as possible since I haven’t baked with these sugar free sweeteners in the past. But some items I had trouble finding and I now see they are not all alike. I used Truvia brown sugar blend which I see has more carbs than Ideal. Also, I used a vanilla protein powder since I already had it. A few more carbs than the unflavoured. The almond flour really threw me for a loop though. Had no idea there were so many calories packed in there! Thanks for the response.

        Reply
        • Carolyn says

          January 22, 2020 at 7:43 pm

          Oh yes, Truvia baking blend has a lot more carbs and if I am not mistaken, it even includes some sugar?

          Almond flour is hefty but keep in mind it is far more filling than wheat flour. So these will be more satisfying AND they won’t give you a horrible blood sugar surge.

          Reply
  89. Jackie says

    January 23, 2020 at 12:30 pm

    Thanks

    Reply
  90. Vanessa says

    March 22, 2020 at 8:14 pm

    I can’t wait to try this out! Is there anything I can use to substitute the whey protein?

    Reply
    • Carolyn says

      March 23, 2020 at 7:45 am

      Egg white protein should also work.

      Reply
  91. Mel says

    May 11, 2020 at 5:30 pm

    Can I use chocolate flavored whey? That is all I have for now.

    Reply
    • Carolyn says

      May 11, 2020 at 8:18 pm

      I guess.

      Reply
  92. Nicole says

    August 18, 2020 at 10:37 pm

    5 stars
    These were fantastic! I added an extra egg and an additional tbsp of the Isopure and they were soft and chewy! Not biscuit like at all. Loved this so much ! My husband was in heaven as he thought he’d never eat cinnamon rolls ever again.

    Reply
  93. Dibs says

    October 27, 2020 at 2:03 pm

    5 stars
    Great recipe! As a dedicated cinnamon roll lover, for the cinnamon filling I added 2 Tbsp peanut butter (plus the 1 Tbsp butter-though I used ghee) and increased the cinnamon to 1 Tbsp. DELICIOUS! Thank you!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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