Low Carb Cinnamon Rolls
The smell of warm cinnamon rolls wafts through the kitchen taking me back in time. I stop washing dishes for a moment and inhale, enjoying the warm homey smell.
It had been too long since I had tried my hand at a homemade cinnamon roll. At one point in my life, making cinnamon rolls was a daily task. One that I enjoyed and missed.
After leaving the bakery, then not being able to have sugar, cinnamon rolls were a thing of the past.
Until now.
I finally tried my hand at a low carb cinnamon roll recipe, and if the smell was any indication this recipe was going to be a success.
As soon as the cinnamon rolls came out of the oven, I spread my sugar-free cream cheese icing on top and popped them back in the oven for a few seconds to warm the frosting.
After just a few minutes of warming, I pulled the cinnamon rolls out of the oven and dipped myself one.
Steam gently rose and swirled in the air around the plated cinnamon roll.
I waited for a few minutes letting it cool a bit, then took my first bite.
“Mhmmmm.” I said to myself, as I bit into the soft cinnamon roll and the flavors of cinnamon and cream cheese melded together in my mouth.
This cinnamon roll had all the feels. A soft texture. Lots of cinnamon and brown sugar flavor. A warm cream cheese icing. It just couldn’t get much better than this.
Though it didn’t quite have the same bread-like texture of a traditional cinnamon roll, it was close enough. And the flavor more than made up for it.
My cinnamon roll quickly disappeared from my plate, and I gave in to the craving for another one. I smiled to myself as I ate the second one, knowing I could eat both guilt-free and knowing I wouldn’t feel the after-effects one often feels when eating too many sugar-filled treats.
There was no doubt about it, this recipe was a success and would be a common Sunday morning breakfast option in the future.
Ingredient List
2 Cups Cup Finely Ground Almond Flour
1 Tablespoon Baking Powder
2 1/2 Teaspoons Monkfruit/Erythritol Blend
1/2 Cup Egg White Protein Powder
3 Cups Mozzarella
4 Ounces Cream Cheese
2 Eggs
For The Filling
1/3 Cup Butter (melted)
1/3 Cup Brown Sugar Substitute
1 1/2 Tablespoons Cinnamon
For The Frosting
3 Ounces Cream Cheese (room temperature)
3 Tablespoons Butter
1 1/2 Teaspoons Vanilla Extract
1 Cup Powdered Erythritol Sweetener ( Or your favorite powdered sweetener)
5 Tablespoons Heavy Whipping Cream
How to Make Low Carb Cinnamon Rolls
Preheat the oven to 350° Fahrenheit and line a 13×9 baking dish with parchment paper.
Begin by mixing all your dry ingredients (almond flour, baking powder, sweetener, and protein powder) in a medium-sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
Place your cream cheese in a small microwaveable bowl, and dump your shredded mozzarella cheese over it. Microwave on high in 30-second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long though, or your cheese will crisp up and will lose its elasticity. By putting the mozzarella on top of the cream cheese, I’ve found it helps keep the mozzarella from crisping as easy, and because cream cheese takes longer to melt it melts better when on the bottom of the bowl.
Once your cheese and cream cheese have melted, put the mixture in a mixing bowl. Add the dry mixture and the eggs. Mix on medium speed with a stand mixer until everything is well combined and you have a wet sticky dough.
If you don’t have a stand mixer you can still mix up your dough by hand. However, it is a lot harder to mix the dough thoroughly, and by whipping the dough in the mixer it helps it become a fluffier, lighter mixture. I personally use my stand mixer several times a week and feel it’s definitely a worthwhile investment!
Once your dough has been mixed, set it aside and let it rest while prepping the filling. In a small mixing bowl combine your cinnamon and brown sugar substitute. Mix together with a fork until evenly mixed.
Next, melt the butter in the microwave in 15 to 20-second increments.
Now that the dough has rested, it’s time to roll out your cinnamon rolls. Prep the area by pouring a quarter-sized amount of olive oil on the counter. Evenly spread the oil on the surface and coat the rolling pin. If necessary add more oil to the counter. It’s better to have a little bit too much than not enough in this situation! Once your area is prepped place the dough on the oiled counter and roll into a rectangle until it is about a 1/4 inch thick.
Spread the melted butter evenly on the rolled-out dough, then spread the cinnamon-sugar mixture over the top.
Roll the dough up tightly into a roll, then using a knife cut the cinnamon rolls into slices approximately two inches thick.
Place the cinnamon rolls in a pan spacing them as evenly as possible. Slightly flatten the tops then bake for 20-25 minutes or until the edges have begun to brown. If you like them plain, let them cool for a few minutes after baking and enjoy!
Now if you are like me and like cream cheese icing on your cinnamon rolls it’s time to mix up your frosting!
In a stand mixer cream the cream cheese, butter, and sweetener together until smooth. Add the cream and vanilla, scrape the sides of the bowl and whip it again until you have a smooth creamy frosting.
If your frosting is too thick add more cream until it’s reached the desired consistency.
Spread the frosting over your warm cinnamon rolls and pop them back in the warm oven for a few minutes to melt the frosting.
Grab yourself a fork, a plate, a cup of coffee, and enjoy!
Low Carb Cinnamon Rolls
Ingredients
- 2 Cups Finely Ground Almond Flour
- 1 Tablespoon Baking Powder
- 2 1/2 Teaspoons Monkfruit/Erythritol Blend
- 1/2 Cup Egg White Protein Powder
- 3 Cups Shredded Mozzarella Cheese
- 4 Ounces Cream Cheese
- 2 Large Eggs
For The Filling
- 1/3 Cup Butter (melted)
- 1/3 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1 1/2 Tablespoons Cinnamon
For The Frosting
- 3 Ounces Cream Cheese (room temperature)
- 3 Tablespoons Butter
- 1 1/2 Teaspoons Vanilla Extract
- 1 Cup Powdered Erythritol Sweetener
- 5 Tablespoons Heavy Whipping Cream
Instructions
- Preheat the oven to 350° Fahrenheit and line a 13×9 baking dish with parchment paper.
- Begin by mixing all your dry ingredients (almond flour, baking powder, sweetener, and protein powder) in a medium-sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
- Place your cream cheese in a small microwaveable bowl, and dump your shredded mozzarella cheese over it. Microwave on high in 30-second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long though, or your cheese will crisp up and will lose its elasticity.
- Once your cheese and cream cheese have melted, put the mixture in a mixing bowl. Add the dry mixture and the eggs. Mix on medium speed with a stand mixer until everything is well combined and you have a wet sticky dough.
- Once your dough has been mixed, set it aside and let it rest while prepping the filling. In a small mixing bowl combine your cinnamon and brown sugar substitute. Mix together with a fork until evenly mixed.
- Now that the dough has rested, it’s time to roll out your cinnamon rolls. Prep the area by pouring a quarter-sized amount of olive oil on the counter. Evenly spread the oil on the surface and coat the rolling pin. If necessary add more oil to the counter. It’s better to have a little bit too much than not enough in this situation! Once your area is prepped place the dough on the oiled counter and roll into a rectangle until it is about a 1/4 inch thick.Spread the melted butter evenly on the rolled-out dough, then spread the cinnamon-sugar mixture over the top.
- Roll the dough up tightly into a roll, then using a knife cut the cinnamon rolls into slices approximately two inches thick.
- Place the cinnamon rolls in a pan spacing them as evenly as possible. Slightly flatten the tops then bake for 20-25 minutes or until the edges have begun to brown.
For The Frosting
- In a stand mixer cream the cream cheese, butter, and sweetener together until smooth. Add the cream and vanilla, scrape the sides of the bowl and whip it again until you have a smooth creamy frosting.If your frosting is too thick add more cream until it’s reached the desired consistency.
- Spread the frosting over your warm cinnamon rolls and pop them back in the warm oven for a few minutes to melt the frosting.Serve warm and enjoy!
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