Keto Cinnamon Rolls Recipe (Better than Cinnabon!)
Keto Cinnamon Rolls Recipe (Better than Cinnabon!)
This recipe has taken a ton of testing over and over again to get the texture just right! We really like lupin flour in the recipe because it creates a texture that is just like a real Cinnabon cinnamon roll! It’s fantastic!
We used Mapleine extract in the recipe because it adds a really nice flavor to the dough. Mapleine extract is the ingredient used to make brown sugar. Allulose does not come in brown sugar so this is how we make our own in a recipe. Allulose is fantastic in baked goods but it’s not as sweet as regular sugar.
The collagen peptides and xanthan gum in the recipe act like the gluten that you normal get in regular cinnamon roll recipes. It’s important to keep these ingredients so the texture is perfect. It really does create a nice dough texture that is perfect.
This recipe not as easy as my normal recipes. It also takes a bit of time to prepare the dough but I will say this… it’s worth every bit of effort and you won’t be disappointed! Definitely try this recipe when you have some time.
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Keto Cinnamon Rolls Recipe Ingredients
Dough
- 1 cup almond flour
- 1/2 cup lupin flour
- 1/2 cup allulose sweetener
- 1 tbs collagen peptides
- 2 tsp baking powder
- 2 tsp Xanthan gum
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1 tsp Mapleine extract
Filling
- 1/3 cup butter, room temperature
- 1/3 cup whipped cream cheese
- 4 tbs allulose sweetener, granular
- 2 tsp cinnamon
Frosting
- 4 oz cream cheese, room temperature
- 1/3 cup butter, room temperature
- 3 tbs allulose sweetener
- 1 tsp vanilla extract
- 2 tbs heavy whipping cream
NOTE: Grab the printable recipe card at the very bottom of this article.
Please don’t substitute any ingredients in this recipe. We have made many versions of this recipe with tons of different keto flours but this combination leads the best results!
The apple cider vinegar in this recipe helps to cut down on the eggy flavor and make it taste more like a real dough!
The combination of almond flour to lupin flour creates the perfect dough texture! If you haven’t tried lupin flour yet, I highly suggest you do try it! If you want to read more about Lupin Flour, read this post here: Is Lupin Flour Keto?
Here are some photos we took to show you how to make these Keto Cinnamon Rolls that taste better than Cinnabon Cinnamon Rolls! We are super excited about this recipe!
We roll out the dough with a rolling pin. The bottom part is a silicone mat and the top part is a piece of parchment paper. Roll the dough. The dough will heat up to room temperature when you do this causing it to become really sticky. We fold it over and place it in the freezer for about 10 to 15 minutes to firm up again before adding the filling. It makes the dough easier to work with and hold it’s shape.
If you can lay the mat flat in the freezer, perfect! If not, you can fold it over and lay it in the freezer too.
The dough is nice and cold before we spread the filling.
Sometimes I like to sprinkle a bit more cinnamon and allulose on top of the butter mixture.
This is the hardest part of this whole recipe. The dough texture tends to be pretty wet and sticky. The cold dough helps it to be pliable but it’s still not an easy task. The texture of the cinnamon rolls in the end makes it worth every bit of effort to make these keto treats!
Use a knife to help release the dough from the silicone mat if needed. It works well.
If you didn’t give the dough enough time to chill it might still be a bit too sticky. In this case, you can easily coat a butter knife with coconut flour (or any nut flour) because it will prevent sticking. Use the flour coated knife to slide just under the dough to release it from the silicone mat. Works great!
We use a strong dental floss to cut the cinnamon rolls. If you use a knife, it will flatten the rolls. Floss or string works best.
Place the floss under the cinnamon roll and criss cross it over the top just like in this photo. Then pull the ends until is slices the dough evenly. Works perfect every time.
This is how we cut our parchment paper. By add the diagonal slits in the corners it allows the parchment paper to cover the bottom and the edges while sitting in the pan perfectly.
Keto Cinnamon Rolls Recipe Instructions
Preheat oven to 350 degrees
Make the dough:
- In a large bowl combine the almond flour, lupin flour, allulose sweetener, collagen peptides, baking powder, Xanthan gum, salt, and cinnamon. Mix until all of the dry ingredients are fully combined.
- Create a hole in the middle of the dry ingredients and add the remaining wet dough ingredients. Add the eggs, vanilla, apple cider vinegar, and the Mapleine extract.
- Whip the eggs with a fork and start stirring the ingredients. With every turn of the stir it will slowing incorporate the drying ingredients into the wet ingredients as it stirs. Continue stirring the ingredients until all the wet and dry ingredients are fully incorporated.
- The dough will be extremely wet and almost have the consistency of a thick peanut butter. Place the dough in the freezer for about 10 minutes to firm up.
- Use a silicone mat and a sheet of parchment paper to roll out the dough. Roll it out into a rectangle that’s about 1/2 inch thick. When you work with the dough it will become sticky again. You can fold over the dough (as seen in the photos below) and place the dough back in the freezer for another 10 minutes.
- Remove the dough from the freezer. Slowly pull the top parchment paper off of the dough that’s rolled out. If the dough is still too sticky use a butter knife that has been coated with coconut flour to separate the dough from the parchment paper. The butter knife trick works nicely if the dough is not cool enough and is still too sticky.
Make the filling:
- In a small bowl add all of the ingredients for the filling. Spread the filling over the top of the dough.
- Now roll the dough starting from the shorter side of the rectangle. If the dough is still too sticky on the bottom, use the same butter knife hack to separate the dough from the silicone mat below. Keep coating the knife with coconut flour as needed.
- Once you get to the very end of the dough, place a line of coconut flour over the last roll so the dough doesn’t stick to the bottom when you cut the slices of rolls.
- It’s important to note that the dough will be sticky and that’s normal. The texture of the cinnamon rolls after they are baked are amazing!
- Cut the dough into the cinnamon rolls:
- Using a strong string or unflavored dental wax, cut 1 inch slices of dough to make the cinnamon rolls. To cut the dough using a string, simply place the center of the string under the dough one inch deep and lift the ends of the string and criss cross them over the top of the dough roll. Pull the opposite sides of the string until it cuts the roll completely.
- Repeat this step until all the cinnamon rolls have been cut. This will make about 9 cinnamon rolls.
- Cut out a sheet of parchment paper to line the baking dish. Be sure to cut out a sheet of parchment paper big enough to cover the sides too. I used an 8 inch square pan but you can use an 8 inch round cake pan too.
- Cut a square sheet of parchment paper and fold it over in half. Then fold it again the opposite direction and fold it in half again. Cut a diagonal slit in the top open corner of the fold (as seen in the photos). This will create a slit and the corners of each side of the pan and the parchment paper will lay in the pan nicely overlapping the edges with little fuss.
- Place the cinnamon rolls on top of the parchment paper.
- Bake the rolls for about 25 to 30 minutes or until the cinnamon rolls are golden brown and the inside of the cinnamon rolls are cooked. You can tell they are fully cooked by doing a toothpick test.
Make the Sugar Free Cream Cheese Frosting:
- In a small bowl, combine all of the ingredients and mix it with a spoon until it’s fully combined. It will be very important to use room temperature cream cheese to make sure it spreads and mixes nicely with the other ingredients.
- Once the cinnamon rolls are done, you can allow them to cool for about 5 minutes and then spread about 1 teaspoon of thethe cream cheese frosting over each cinnamon roll. The rolls will still be warm enough that the frosting will slightly melt.
Serve warm or cold.
Enjoy!
Keto Cinnamon Rolls Recipe
Ingredients
Dough
- 1 cup almond flour
- 1/2 cup lupin flour
- 1/2 cup allulose sweetener
- 1 tbs collagen peptides
- 2 tsp baking powder
- 2 tsp Xanthan gum
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1 tsp Mapleine extract
Filling
- 1/3 cup butter room temperature
- 1/3 cup whipped cream cheese
- 4 tbs allulose sweetener granular
- 2 tsp cinnamon
Frosting
- 4 oz cream cheese room temperature
- 1/3 cup butter room temperature
- 3 tbs allulose sweetener
- 1 tsp vanilla extract
- 2 tbs heavy whipping cream
Instructions
- Preheat oven to 350 degrees
Make the dough:
- In a large bowl combine the almond flour, lupin flour, allulose sweetener, collagen peptides, baking powder, Xanthan gum, salt, and cinnamon. Mix until all of the dry ingredients are fully combined.
- Create a hole in the middle of the dry ingredients and add the remaining wet dough ingredients. Add the eggs, vanilla, apple cider vinegar, and the Mapleine extract.
- Whip the eggs with a fork and start stirring the ingredients. With every turn of the stir it will slowing incorporate the drying ingredients into the wet ingredients as it stirs. Continue stirring the ingredients until all the wet and dry ingredients are fully incorporated.
- The dough will be extremely wet and almost have the consistency of a thick peanut butter. Place the dough in the freezer for about 10 minutes to firm up.
- Use a silicone mat and a sheet of parchment paper to roll out the dough. Roll it out into a rectangle that's about 1/2 inch thick. When you work with the dough it will become sticky again. You can fold over the dough (as seen in the photos below) and place the dough back in the freezer for another 10 minutes.
- Remove the dough from the freezer. Slowly pull the top parchment paper off of the dough that's rolled out. If the dough is still too sticky use a butter knife that has been coated with coconut flour to separate the dough from the parchment paper. The butter knife trick works nicely if the dough is not cool enough and is still too sticky.
Make the filling:
- In a small bowl add all of the ingredients for the filling. Spread the filling over the top of the dough.
- Now roll the dough starting from the shorter side of the rectangle. If the dough is still too sticky on the bottom, use the same butter knife hack to separate the dough from the silicone mat below. Keep coating the knife with coconut flour as needed.
- Once you get to the very end of the dough, place a line of coconut flour over the last roll so the dough doesn't stick to the bottom when you cut the slices of rolls.
- It's important to note that the dough will be sticky and that's normal. The texture of the cinnamon rolls after they are baked are amazing!
- Cut the dough into the cinnamon rolls:
- Using a strong string or unflavored dental wax, cut 1 inch slices of dough to make the cinnamon rolls. To cut the dough using a string, simply place the center of the string under the dough one inch deep and lift the ends of the string and criss cross them over the top of the dough roll. Pull the opposite sides of the string until it cuts the roll completely.
- Repeat this step until all the cinnamon rolls have been cut. This will make about 9 cinnamon rolls.
- Cut out a sheet of parchment paper to line the baking dish. Be sure to cut out a sheet of parchment paper big enough to cover the sides too. I used an 8 inch square pan but you can use an 8 inch round cake pan too.
- Cut a square sheet of parchment paper and fold it over in half. Then fold it again the opposite direction and fold it in half again. Cut a diagonal slit in the top open corner of the fold (as seen in the photos). This will create a slit and the corners of each side of the pan and the parchment paper will lay in the pan nicely overlapping the edges with little fuss.
- Place the cinnamon rolls on top of the parchment paper.
- Bake the rolls for about 25 to 30 minutes or until the cinnamon rolls are golden brown and the inside of the cinnamon rolls are cooked. You can tell they are fully cooked by doing a toothpick test.
Make the Sugar Free Cream Cheese Frosting:
- In a small bowl, combine all of the ingredients and mix it with a spoon until it's fully combined. It will be very important to use room temperature cream cheese to make sure it spreads and mixes nicely with the other ingredients.
- Once the cinnamon rolls are done, you can allow them to cool for about 5 minutes and then spread about 1 teaspoon of thethe cream cheese frosting over each cinnamon roll. The rolls will still be warm enough that the frosting will slightly melt.
- Serve warm or cold.
These are delicious.. I have tried every cinnamon roll recipe (usually with mozarella) and all have disappointed. THIS RECIPE IS THE REAL DEAL!!! The taste and texture are outstanding. I’ve never used allulose in baking, just ice cream, and I must say that I am now a fan . The process is a little long and rolling the dough and cutting takes a little patience, but is well worth the end result.
They look deli, thank you for the recipe