Homemade keto cinnamon rolls will be your new favorite treat to lose yourself in. Made with keto friendly flours and yeast for a great rise and soft texture, then topped off with a sweet vanilla cream cheese frosting.
Add some sugar-free raspberry sauce for an extra indulgent treat.
Homemade cinnamon rolls are one of those amazing desserts you only “get” to eat once or twice a year…but you will find yourself making these cinnamon rolls more often because you don’t have the guilt of eating all those carbs and sugar!
Tis the Season
When thinking of Christmas I think of a beautifully decorated tree, hot chocolate, warm sweaters, a fireplace, and cinnamon rolls baking in the oven. Just contemplating those thoughts makes me feel warm, joyous and peaceful….oh, and hungry!
There’s nothing more magical than sharing time in the kitchen with your loved ones and what better time of year to do it than Christmas?
Cinnamon rolls are one of the perfect dishes to create for the holidays because most of the time is spent waiting for the dough to rise, leaving plenty of time for cooking other foods, playing games or just catching up.
How to make Keto Cinnamon Rolls
Start off by activating the yeast. I use Red Star active dry yeast.
Scald one-fourth cup of milk and allow to cool to 110 degrees. Add the milk to two packages or five and one-half teaspoons of active dry yeast with one tablespoon of real maple syrup and allow to set for five minutes.
Make sure the yeast is fresh and not outdated.
In a bowl or stand mixer measure or weigh all of the dry ingredients and combine together.
Melt three tablespoons of butter and allow to cool. Once the butter has cooled add to the dry ingredients.
Mix the eggs and yogurt together and add to the dry ingredients.
Lightly grease a bowl (I use butter) and transfer the dough to the bowl. Cover with a damp towel and place in a warm area.
A pantry with a heater would be ideal, unless you’re lucky enough to have a wood stove burning nearby. Allow to rise for an hour to an hour and a half.
Rolling the Keto Cinnamon Rolls
Heavily flour a work surface with almond flour and spread the dough onto the surface.
Work more almond flour in to the dough if necessary.
Flour the top of the dough and then roll into a square shape about one-quarter inch thick. Work from the center of the dough, outward, when rolling.
Melt three tablespoons of butter and allow to cool slightly. Combine the sweetener and spices together in a small bowl.
Brush the butter all over the dough with a pastry brush and then sprinkle the spice mixture over the top.
Begin folding the dough from the center and work outward. If you are having issues with sticking, sprinkle almond flour over trouble areas.
Take a sharp knife and cut the ends off, then cut approximately one and one-quarter inch thick slices, taking each slice and placing in a non-stick pan sprayed with non-stick spray.
Cover with a damp towel and place in a warm area for one hour to ninety minutes.
How to Make the icing
While waiting for the cinnamon rolls to rise, it’s time to make the icing.
Have the cream cheese at room temperature and cream it in a bowl or stand mixer. Incorporate the sweetener, then add the heavy cream and vanilla.
Cover and let sit at room temperature.
Bake the Keto Cinnamon Rolls
After the dough has risen a second time it is time to bake them! Bake for 16-18 minutes at 350 degrees, just until the edges start to lightly brown. Do not over bake them as we want them to stay soft and gooey on the inside.
Cover the rolls with frosting immediately to prevent any drying from occurring and save any extra icing for when you are serving them. Enjoy and Merry Christmas!!
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Looking for more great recipes? Check out berry bread pudding and fruit and nut breakfast cookies.
Keto Berry Bread Pudding 
Fruit and nut breakfast cookies- gluten free
Homemade Keto Cinnamon Rolls (with Yeast)
- Prep Time: 2 1/2 hours
- Cook Time: 16-18 minutes
- Total Time: 2 hours 45 minutes
- Yield: 22–24 rolls 1x
- Category: Tasty treats
- Cuisine: American
- Diet: Gluten Free
Description
Homemade keto cinnamon rolls topped off with a sweet vanilla cream cheese frosting.
Ingredients
For the Dough:
21 grams or 2 packages active dry yeast
1/4 cup whole milk, scalded and cooled to 110 degrees
1 tablespoon real maple syrup
190 grams or 2 cups almond flour, plus more for dusting and adding to dough after first rise.
50 grams or 1/2 cup vanilla whey protein powder (I use precision Engineered)
30 grams or 1/4 cup flaxseed meal
2 tsp xanthan gum
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 tablespoons Swerve confectioners sugar
1 1/2 teaspoon cinnamon
3 tablespoons butter, melted and slightly cooled
50 grams or 3 1/2 tablespoons plain greek yogurt
150 grams or 3 large eggs
For the Filling:
3 tablespoons butter
1 cup Swerve brown
1/2 teaspoon nutmeg
2 tablespoons cinnamon
For the icing:
8 ounces cream cheese
1/2 cup heavy cream
2 teaspoons real vanilla
1/2 cup Swerve confectioners sugar
Instructions
For the yeast:
- Scald 1/4 cup of milk and allow to cool to 110 degrees.
- Add the milk to the yeast with one tablespoon of real maple syrup and allow to set for five minutes.
For the dough:
- Measure or weigh all dry ingredients and combine together.
- Melt three tablespoons of butter and allow to cool slightly, then add to dry ingredients.
- Combine yogurt and eggs together, add the dry ingredients.
- Lightly grease a bowl and transfer the dough to the bowl.
- Cover with a damp towel and place in a warm area. Allow to rise for an hour to ninety minutes.
For the filling:
- Combine the sweetener and spices in a small bowl and set aside.
For the second rise:
- Heavily flour a work surface with almond flour and turn the dough out onto it, flouring the dough as well.
- Work more almond flour into the dough, if necessary.
- Roll in to a square shape about one-quarter inch thick.
- Melt three tablespoons of butter and brush on dough with a pastry brush.
- Sprinkle the sweetener mixture over dough and spread evenly over the top.
- Roll the dough over itself, work out to the sides and repeat until it is all rolled out.
- Cut the ends off.
- Cut the dough in to 1 1/4 inch rounds and place in a greased non-stick baking pan.
- Cover the rolls with a damp towel and allow to rise for 1 hour.
For the icing:
- Have the cream cheese at room temperature and cream it in a bowl or with a stand mixer.
- Add the sweetener to the cream cheese, then add the heavy cream and vanilla. Set aside.
Baking the rolls:
- Bake the cinnamon rolls for 16- 18 minutes on 350°.
- Cover with part of the icing immediately, reserve remaining icing.
OMG! Thank you for posting this! Can’t wait to make them!
Love your excitement!!!
Love the frosting so much!
These are pretty dang good
Thank you for trying all the recipes:)